1Blend cashews, almonds, desiccated coconut, and water into a smooth paste.
2In a large bowl, combine the nut paste with all the marinade ingredients.
3Add chicken and coat well.
4Marinate for at least 2 hours, or overnight for best flavor.
5Heat oil in a heavy pan.
6Add curry leaves and let them crackle.
7Transfer the entire marinated chicken into the pan.
8Cover and cook on a low–medium heat for 40–45 minutes, stirring occasionally so the masala doesn’t burn.
9Once oil separates, the gravy deepens to a darker red, and the chicken becomes tender and almost fall-off-the-bone, add fresh cream and chopped coriander.
10Switch off heat.
11Rest for 10 minutes before serving.
12Serve with soft roti or rice.
Ingredients
10 -15 cashews
10 almonds
3 tbsp desiccated coconut
as needed water
500 g bone-in chicken
0.5 cup thick curd
1.5 tbsp ginger-garlic paste
2 -3 slit green chilies
1 cup browned onions
1 handful mint leaves
1 handful coriander leaves
1 tbsp green chili sauce
1 tbsp red chili sauce
2 tsp dark soy sauce
0.25 tsp turmeric powder
2 -3 tbsp Kashmiri chili powder
1 tbsp coriander powder
1 tsp garam masala
to taste salt
to taste pepper
1 tbsp lemon juice
2 tsp ghee
1 tbsp neutral oil
few curry leaves
2 tsp fresh cream
chopped coriander leaves
Equipment
microwaveair fryerbowlheavy pan
Tips
This curry tastes even better after resting 1–2 hours or when reheated later — the masala settles and deepens beautifully.
Marinate for at least 2 hours, or overnight for best flavor.
For browned onions: Thinly slice 2 large onions, toss with a few drops of oil, microwave on high for 10-12 mins, stirring every two mins, until golden OR air fry at 180°C for 10–12 mins until browned.