Course Chicken Recipes, Indian Kitchen, Main Food Recipes
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 3servings
Calories 370kcal
Ingredients
1 kg chicken curry cut with bones/boneless
3 medium Onions
3 large tomatoes
2 green chilies
8 garlic cloves
1 1/2 inch garlic
1 pinch cinnamon
4 cloves
1 Star anise (optional)
4 green cardamom
10 Almonds
10 cashews
5/6 raisins
2 teaspoon lemon juice
2 teaspoon kashmiri chilli powder
2 teaspoon paprika(optional)
2 teaspoon aromatic garam masala (recipe in the other post)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
2 teaspoon kasuri methi
2 tablespoon oil
2 tablespoon ghee
Instructions
Curry cut the chicken marinate it in turmeric and salt and lemon.
Soak nuts in warm water for an hour.
Blanch tomatoes and take out their skin. You can use tomato puree instead. Grind all soaked nuts into a smooth paste
In a pan heat oil, add cinnamon, star anise, cardamom, cloves and fry for a minute then add whole garlic and ginger, green chillies saute for a couple of minutes. Add onions…now fry onion until they become golden brown, add tomatoes or puree.
After tomatoes are well cooked and start leaving oil, switch off from the stove and let it cool completely. Grind this in a smooth paste.
Now in the pan heat ghee, add red chilies when they start changing color add onion tomato paste and saute for 3 minutes, add chilli, coriander, cumin powders and cook them well for 2 min on medium-high flame stirring continuously. Add chicken, giving a good stir coating all the masala on the chicken, slightly brown the chicken then cook it with the lid on.
After 5 minutes add 1 cup of hot water and bring it to a gentle boil now add almond cashew paste, mix well. cook further for 5 minutes. Add garam masala powder, kasoori methi. Adjust the salt. Add some finely chopped coriander and cook further for 5 minutes.