1Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
2Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
3Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
4Add this into a bowl along with some curd, ginger garlic paste, slit green chillies, brown onions which you can make in the microwave or air fryer, coriander and mint leaves, some dark soy sauce, red chili sauce and green chili sauce. Lemon juice, turmeric powder, lots of Kashmiri chili powder, some coriander powder, garam masala, salt, pepper and a few teaspoons of ghee.
5Add this into a bowl along with some curd, ginger garlic paste, slit green chillies, brown onions which you can make in the microwave or air fryer, coriander and mint leaves, some dark soy sauce, red chili sauce and green chili sauce. Lemon juice, turmeric powder, lots of Kashmiri chili powder, some coriander powder, garam masala, salt, pepper and a few teaspoons of ghee.
6Add this into a bowl along with some curd, ginger garlic paste, slit green chillies, brown onions which you can make in the microwave or air fryer, coriander and mint leaves, some dark soy sauce, red chili sauce and green chili sauce. Lemon juice, turmeric powder, lots of Kashmiri chili powder, some coriander powder, garam masala, salt, pepper and a few teaspoons of ghee.
7Mix this really well until you get this bright red marinade.
8Mix this really well until you get this bright red marinade.
9Mix this really well until you get this bright red marinade.
10Use this to marinate some bone-in chicken. Marinate this for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
11Use this to marinate some bone-in chicken. Marinate this for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
12Use this to marinate some bone-in chicken. Marinate this for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
13Now heat some oil in a pan, add a few curry leaves and into this add in the marinated chicken.
14Now heat some oil in a pan, add a few curry leaves and into this add in the marinated chicken.
15Now heat some oil in a pan, add a few curry leaves and into this add in the marinated chicken.
16Cover and cook on a low to medium flame for about 40 to 45 minutes.
17Cover and cook on a low to medium flame for about 40 to 45 minutes.
18Cover and cook on a low to medium flame for about 40 to 45 minutes.
19Make sure to lift the lid and stir this occasionally so that it doesn't burn.
20Make sure to lift the lid and stir this occasionally so that it doesn't burn.
21Make sure to lift the lid and stir this occasionally so that it doesn't burn.
22Cook it until the gravy thickens and the oil begins to separate.
23Cook it until the gravy thickens and the oil begins to separate.
24Cook it until the gravy thickens and the oil begins to separate.
25Finish it off with a drizzle of fresh cream, some chopped coriander leaves.
26Finish it off with a drizzle of fresh cream, some chopped coriander leaves.
27Finish it off with a drizzle of fresh cream, some chopped coriander leaves.
28Rest for 10 minutes before serving.
29Rest for 10 minutes before serving.
30Rest for 10 minutes before serving.
31Serve it up with some soft rotis and just enjoy.
32Serve it up with some soft rotis and just enjoy.
33Serve it up with some soft rotis and just enjoy.
Ingredients
10 -15 cashews
10 -15 cashews
10 -15 cashews
10 almonds
10 almonds
10 almonds
3 tbsp desiccated coconut
3 tbsp desiccated coconut
3 tbsp desiccated coconut
0 as needed water
0 as needed water
0 as needed water
500 g bone-in chicken
500 g bone-in chicken
500 g bone-in chicken
0.5 cup thick curd
0.5 cup thick curd
0.5 cup thick curd
1.5 tbsp ginger-garlic paste
1.5 tbsp ginger-garlic paste
1.5 tbsp ginger-garlic paste
2 -3 slit green chilies
2 -3 slit green chilies
2 -3 slit green chilies
1 cup browned onions
1 cup browned onions
1 cup browned onions
1 handful mint leaves
1 handful mint leaves
1 handful mint leaves
1 handful coriander leaves
1 handful coriander leaves
1 handful coriander leaves
1 tbsp green chili sauce
1 tbsp green chili sauce
1 tbsp green chili sauce
1 tbsp red chili sauce
1 tbsp red chili sauce
1 tbsp red chili sauce
2 tsp dark soy sauce
2 tsp dark soy sauce
2 tsp dark soy sauce
0.25 tsp turmeric powder
0.25 tsp turmeric powder
0.25 tsp turmeric powder
2 -3 tbsp Kashmiri chili powder
2 -3 tbsp Kashmiri chili powder
2 -3 tbsp Kashmiri chili powder
1 tbsp coriander powder
1 tbsp coriander powder
1 tbsp coriander powder
1 tsp garam masala
1 tsp garam masala
1 tsp garam masala
0 to taste salt
0 to taste salt
0 to taste salt
0 to taste pepper
0 to taste pepper
0 to taste pepper
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp lemon juice
2 tsp ghee
2 tsp ghee
2 tsp ghee
1 tbsp neutral oil
1 tbsp neutral oil
1 tbsp neutral oil
1 few curry leaves
1 few curry leaves
1 few curry leaves
2 tsp fresh cream
2 tsp fresh cream
2 tsp fresh cream
0 chopped coriander leaves
0 chopped coriander leaves
0 chopped coriander leaves
Equipment
microwaveair fryerheavy panlarge bowl
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.
Make sure to lift the lid and stir the chicken occasionally so that it doesn't burn.