Directions
- 1Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
- 2Add this into a bowl along with some curd, ginger garlic paste, slit green chilies, brown onions, 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.
- 3Mix this really well until you get this bright red marinade.
- 4Use this to marinate some bone-in chicken for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
- 5Now heat some oil in a pan, add a few curry leaves, and into this add in the marinated chicken.
- 6Cover and cook on a low to medium flame for about 40 to 45 minutes, making sure to lift the lid and stir this occasionally so that it doesn't burn.
- 7Cook it until the gravy thickens and the oil begins to separate.
- 8Finish it off with a drizzle of fresh cream and some chopped coriander leaves.
- 9Serve it up with some soft rotis and just enjoy.
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
- handful mint leaves
- 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 fryerbowlpan
Tips
- This curry tastes even better after resting 1–2 hours or when reheated later — the masala settles and deepens beautifully.
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