This spicy chicken curry recipe is a must-try for every fan of non-vegetarian food. Made with chicken, lemon juice, tomato, onion puree and a melange of spices, this Indian chicken curry recipe is brimming with flavours. Not only tasty, this chicken curry is also healthy as it is full of proteins. This chicken recipe is made with simple ingredients from the kitchen and gets ready to serve in a jiffy. You can therefore serve this North-Indian chicken recipe to your friends and family on special occasions like anniversaries and pot luck. You can pair this mouth-watering delicacy with butter naan or paratha and steamed rice. It is a must-try chicken recipe for all the non-vegetarian lovers!
1 kilograms chicken
1/2 cup tomato puree
1 tablespoon garlic paste
1 cinnamon stick
1 bay leaf
1 tablespoon garam masala powder
1 tablespoon kasoori methi powder
2 1/2 cup water
2 onion
1 tablespoon ginger paste
1 cup cashews
1 teaspoon cumin seeds
3 red chilli
1 tablespoon coriander powder
2 tablespoon vegetable oil
For Marination
salt as required
1/3 cup lemon juice
1 teaspoon turmeric
For Garnishing
1/2 handful coriander leaves
Step 1 Wash the chicken & saute the whole spices Firstly, wash the chicken under running water and keep it aside. Now, take a non-stick pan and pour little oil in it. Then add whole spices - cumin seeds, cinnamon seeds and bay leaf. Let them cook until the seeds start to crackle.
Step 2 Marinate the chicken & prepare onion, cashews & red chillies paste On the other hand, marinate the chicken with salt, turmeric powder and lemon juice and keep it aside for 20-30 minutes. Now, using a grinder, grind onion and 1 cup of water to make a puree of thick consistency. Put aside till required. Wash the grinder and put cashews in it and add 1 cup of water. Make a paste of cashews of smooth consistency. Again, wash the grinder and grind red chillies with 1/2 cup of water to form a paste of thick consistency.
Step 3 Cook the onion & tomato puree with the lid on Next, in the pan with the whole spices, add onion puree with ginger and garlic paste and cook it for 2 minutes. Add tomato puree to the pan and cook for another 2 minutes. Meanwhile, add salt to taste and red chilli paste. Cover the pan with a lid.
Step 4 Add the marinated chicken & cashews & red chilli paste Then add the marinated chicken pieces in the gravy and let it cook for more 15-20 minutes with the lid on the pan, after 15-20 minutes, check if the chicken pieces are cooked properly. Now, add cashews and red chilli paste into the mixture and cook for another 2 minutes.
Step 5 Add the spices & cook the chicken Now add garam masala, coriander powder, cashew nut paste and Kasuri methi and mix them all well. Let the chicken curry cook for another 5 minutes and then turn off the flame. Garnish the curry with fresh coriander leaves and serve hot with steamed rice or paratha.