Description
A flavorful chicken curry marinated in yogurt and spices.
Ingredients
Scale
- 2 pounds skinless bone-in chicken (cut into 1 and ½ inch pieces)
- 1 tablespoon ginger garlic paste
- 1 cup plain yogurt (whisked)
- 10–12 cashew nuts (soaked in warm water)
- 2 tablespoons white poppy seeds (soaked in warm water)
- 4–5 green chilies (stalks removed)
- 2 tablespoons oil
- 4 tablespoons ghee (divided)
- 3–4 cloves
- 6–8 whole black peppercorns
- 2 inch piece of cinnamon stick
- 2 whole green cardamoms
- 2 whole black cardamoms
- 4–5 whole dry red chilies
- 1 teaspoon white pepper powder
- 2 teaspoons salt (or to taste)
- 1 teaspoon garam masala powder
- ½ cup onion paste
- 2–3 drops Kewra essence
- 1 pinch saffron (soaked in 1 tbsp milk)
Instructions
- Mix chicken, ginger garlic paste, and yogurt in a bowl and marinate for an hour.
- Soak cashew nuts and poppy seeds in 2 tablespoons of warm water each for 10 minutes.
- Transfer the soaked cashew nuts and poppy seeds to a blender along with the water they were soaked in.
- Add green chilies to the blender and blend to make a smooth paste.
- Heat 3 tablespoons of ghee and oil in a pan over medium-high heat.
- When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamoms, black cardamoms, and dry red chilies to the pan and sauté for 10-15 seconds.
- Pick chicken pieces from the marinade and add them to the pan. Fry for 4-5 minutes, stirring frequently.
- Add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, and garam masala powder to the pan and mix well.
- Add onion paste and 1 cup of water to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook for 40-50 minutes, until the chicken is cooked well.
- Stir a few times while cooking.
- Finally, add 1 tablespoon ghee and Kewra essence and mix well.
- Check for salt and add more if required.
- Garnish with saffron soaked in milk and serve!
Notes
- Adjust the spice level by varying the number of green chilies.
- Soaking the saffron adds extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg