Recipe adapted from here
Chicken- 800 gms, with bone, cut into medium size pieces
Marinade
Yoghurt= 3 tbsp
Ginger garlic paste- 1/2 tbsp
Garam masala- 3/4th tsp
Cumin powder- 1/2 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/2 tsp
Chilli powder- 1 tbsp (more if you want it spicy)
Coriander powder- 1 tsp
Salt- to taste
Ghee- 1/2 tbsp
Oil- 1 tbsp
Cinnamon- 1 inch piece
Black cardamom- 1
Bay leaf- 1
Coriander seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Fried onions- 1/2 cup ( i used store bought friend onions)
Cashews- 1/4 cup, soaked in water for 15 minutes, and ground to a fine paste
Kasuri methi- 1 tsp
Coriander leaves-1/4 cup, roughly chopped.
Marinate the cut chicken with all the ingredients under marinade.
Heat ghee and oil in a pan and add the whole spices.
When they start to sizzle, add the marinated chicken and fry on medium high heat for a few seconds.
Add the fried onions, mix well and cook covered for about 5 minutes.
Once the water is released, add around 1/2 to 3/4th cup of warm water and cover and cook on medium heat till the chicken is done. Stir in between, and add more water if required.
Mix the cashew paste followed by kasuri methi.
Simmer for another 5 more minutes and once the gravy becomes thick, add the coriander leaves.
Take it off heat and cover and leave till ready to serve.
Notes: This is an excellent chicken curry, especially to make on days when you are short on time.
Not a lot of prep to be done, just the marinade and if you have store bought fried onions, then you are sorted.
The cashew paste, brings it all together. But I'm going to try it with coconut milk next time.
I've posted a step by step reel on Instagram
