North Indian Chicken Curry

Like every year, I indulged in a one week non vegetarian safari before Lent started. And this year, this delicious Chicken Curry was the highlight. This is a curry flavorful enough to sustain you through fifty days of vegetarianism without having to resort to a forbidden taste every now and then, and thereby additional days of fast as penance.

This is a North Indian Style Chicken curry with lots of gravy and pairs excellently with plain rice or roti. It tastes a lot like butter chicken but doesn’t involve the effort required to make an authentic murgh makhani.

  • Servings: 8-serving
  • Time: 45 mins
  • Difficulty: medium

Like every year, I indulged in a one week non vegetarian safari before Lent started. And this year, this delicious Chicken Curry was the highlight. This is a curry flavorful enough to sustain you through fifty days of vegetarianism without having to resort to a forbidden taste every now and then, a

Summary

  • Cuisine: indian
  • Course: side dish
  • Cooking Time: 45 mins

Ingredients

For the spice paste
1/2 teaspoon Sunflower oil ,
1 1/2 tablespoons Chopped garlic ,
1 1/2 tablespoons Chopped ginger ,
2 tablespoons Chopped onion ,  
1/2 teaspoon Coriander powder ,
1/2 teaspoon Chili powder ,
1/4 teaspoon Turmeric powder ,
1 Chopped tomato ,
Remaining Ingredients
1.5 kg Cleaned chicken pieces on the bone ,
1 1/5 tablespoons Sunflower oil ,
4 Chopped onion ,
3 Chopped green chili ,
1 tablespoon Red Chili powder ,
3/4 teaspoon Garam masala powder ,
3/4 teaspoon Powder kasuri methi ,
3/4 teaspoon Cumin powder ,
3/4 tablespoon Tomato sauce ,
1/4 cup Water ,
50 grams Cashew nuts ,
handful Coriander leaves , a
to taste Salt ,

Steps

  1. Firstly, you need to make the spice paste. For it, heat oil in a pan. Add ginger and garlic and saute for a couple of minutes till fragrant. Toss in two tablespoons of chopped onion and wait for it to become translucent. Add coriander powder, chili powder, turmeric powder and saute over low flame. The tomato needs to go in finally. Saute well. Once the mixture has cooled down, grind it to a smooth paste.
  2. Soak cashew nuts in hot water for 10 minutes and grind to a smooth paste.
  3. In a large pan or pot, heat oil. Add chicken pieces and stir around. When the chicken starts to change color, add chopped onions and garlic and saute well. Let the chicken cook so that its juices are released. When the gravy reduces by half, season. Once fully reduced, add chili powder, garam masala powder, kasuri methi and cumin powder and saute for a couple of minutes. Add tomato sauce, water, spice paste and bring to boil. Add cashew nut paste and continue boiling for a few more minutes.
  4. Take off heat and garnish with coriander leaves. Serve with rice, roti or naan.

This is a Lakshmi Nair recipe.

Enjoy!

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