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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken - 2 kg
- Onions(Chopped big, small size) - 6 nos
- Tomato(Chopped big) - 3 nos
- Ginger - 1 tsp
- garlic - 1 tsp
- Turmeric - 1 tsp
- Chilly powder(piriyan) - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 1 tsp
- Ginger(garlic Jullienned - 1 tbsp) -
- Onions(sliced) - 5 nos
- Tomatoes(sliced, big) - 2 nos
- Green chillies(slit big) - 4 nos
- Cumin powder - 1 tbsp
- Dried methi leaves(powdered) - 1 tsp
- *Cashewnut paste - 1 cup
- Refined oil - 1 tbsp
- Corainder leaves - 1 handful
- Oil/Butter - 2 tbsp
- Salt(to taste) -
- Coriander leaves(a handful) -
- Thick Cream(Optional) - 2 tbsp
- For Garam Masala Powder -
- Cardamom - 4 nos
- Cloves - 4 nos
- Cinnamon - 1 inch
- Fennel - tsp
- Aniseed - 1/4 tsp
- Staranise - 3 points
Ingredients
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Instructions
- Clean chicken pieces and keep aside.
- Add half teaspoon of turmeric powder, chilly powder and Coriander powder and saute well.
- Let the mixture cool and then puree the above.
- Take the pureed mixture in a heavy bottom pan and add the chicken pieces.
- sprinkle 1/2 tsp Garam Masala powder and close the pan lid. Let it cook for 10 min.
- In another pan pour 2 tablespoon oil/butter.
- Saute the ginger, garlic and green chillies.
- Add the sliced onions and tomatoes.
- Add the remaining half teaspoon of Turmeric, chilly, corianderand garam masala powders.
- The above cooked chicken along with the gravy to this mixture.
- Add the powdered methi leaves and the cashewnut paste and salt to taste into chicken curry.
- Let the chicken curry cook for another 10 minutes.
- Add coriander leaves and cream (Optional) into chicken curry.
- :- chicken curry is ready.
- :- Serve chicken curry hot with naan/pulao.
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