Yields4 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons vegetable oil or ghee
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
1-2 green chilies, slit (adjust to taste)
1/4 cup cashew nuts or almonds, blended into a paste
1 cup water or chicken broth
1/2 cup heavy cream or coconut milk
Fresh cilantro leaves, for garnish to taste
Salt to taste
Whole Spices:
4-5 green cardamom pods
4 cloves
1-inch cinnamon stick
1 bay leaf
Ground Spices:
1 teaspoon turmeric powder
1 teaspoon coriander powde
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1
Marinate the Chicken:
Mix the chicken pieces with yogurt and a pinch of salt. Let it marinate for at least 30 minutes, preferably an hour.
2
Cook the Chicken:
In a large pot, heat oil or ghee over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and let them sizzle for a few seconds.
Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the marinated chicken, turmeric, coriander, cumin, and chili powders. Cook until the chicken is browned on all sides.
3
Simmer the Curry:
Stir in the nut paste and water or chicken broth. Mix well, ensuring the chicken is coated with the sauce.
Bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes.
4
Final Touches:
Once the chicken is cooked, stir in the heavy cream or coconut milk and garam masala. Adjust salt to taste. Cook for an additional 5-10 minutes on low heat
5
Garnish and Serve:
Garnish with fresh cilantro leaves. Serve hot with naan, roti, or basmati rice.
Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
2 tablespoons vegetable oil or ghee
2 large onions, finely chopped
1 tablespoon ginger-garlic paste
1-2 green chilies, slit (adjust to taste)
1/4 cup cashew nuts or almonds, blended into a paste
1 cup water or chicken broth
1/2 cup heavy cream or coconut milk
Fresh cilantro leaves, for garnish to taste
Salt to taste
Whole Spices:
4-5 green cardamom pods
4 cloves
1-inch cinnamon stick
1 bay leaf
Ground Spices:
1 teaspoon turmeric powder
1 teaspoon coriander powde
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
Directions
1
Marinate the Chicken:
Mix the chicken pieces with yogurt and a pinch of salt. Let it marinate for at least 30 minutes, preferably an hour.
2
Cook the Chicken:
In a large pot, heat oil or ghee over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and let them sizzle for a few seconds.
Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the marinated chicken, turmeric, coriander, cumin, and chili powders. Cook until the chicken is browned on all sides.
3
Simmer the Curry:
Stir in the nut paste and water or chicken broth. Mix well, ensuring the chicken is coated with the sauce.
Bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes.
4
Final Touches:
Once the chicken is cooked, stir in the heavy cream or coconut milk and garam masala. Adjust salt to taste. Cook for an additional 5-10 minutes on low heat
5
Garnish and Serve:
Garnish with fresh cilantro leaves. Serve hot with naan, roti, or basmati rice.
