1Start by mixing onion and ginger garlic paste with some lemon juice, salt, pepper, and thick curd or Greek yogurt. Use this to marinate boneless cubes of chicken thigh for at least 1 hour.
2Start by mixing onion and ginger garlic paste with some lemon juice, salt, pepper, and thick curd or Greek yogurt. Use this to marinate boneless cubes of chicken thigh for at least 1 hour.
3Start by mixing onion and ginger garlic paste with some lemon juice, salt, pepper, and thick curd or Greek yogurt. Use this to marinate boneless cubes of chicken thigh for at least 1 hour.
4Dry roast red chilies, cashews, coriander, cumin, fennel, nutmeg, mace, and cardamom on low heat until aromatic. Cool and grind to a coarse powder.
5Dry roast red chilies, cashews, coriander, cumin, fennel, nutmeg, mace, and cardamom on low heat until aromatic. Cool and grind to a coarse powder.
6Dry roast red chilies, cashews, coriander, cumin, fennel, nutmeg, mace, and cardamom on low heat until aromatic. Cool and grind to a coarse powder.
7Heat oil in a heavy pan. Add the marinated chicken and cook on medium 4–5 minutes until the water releases and the chicken starts to bubble.
8Heat oil in a heavy pan. Add the marinated chicken and cook on medium 4–5 minutes until the water releases and the chicken starts to bubble.
9Heat oil in a heavy pan. Add the marinated chicken and cook on medium 4–5 minutes until the water releases and the chicken starts to bubble.
10Add the spice blend. Cook on low-medium, stirring often, until oil separates and the gravy thickens — about 10–12 minutes.
11Add the spice blend. Cook on low-medium, stirring often, until oil separates and the gravy thickens — about 10–12 minutes.
12Add the spice blend. Cook on low-medium, stirring often, until oil separates and the gravy thickens — about 10–12 minutes.
13Adjust salt and add a pinch of sugar to balance.
14Adjust salt and add a pinch of sugar to balance.
15Adjust salt and add a pinch of sugar to balance.
16Finish with a drizzle of fresh cream and chopped coriander. Serve hot with rotis.
17Finish with a drizzle of fresh cream and chopped coriander. Serve hot with rotis.
18Finish with a drizzle of fresh cream and chopped coriander. Serve hot with rotis.
Ingredients
500 g boneless chicken thigh, cubed
500 g boneless chicken thigh, cubed
500 g boneless chicken thigh, cubed
0.5 cup onion paste (1 medium onion, blended)
0.5 cup onion paste (1 medium onion, blended)
0.5 cup onion paste (1 medium onion, blended)
1 tbsp ginger-garlic paste
1 tbsp ginger-garlic paste
1 tbsp ginger-garlic paste
0.5 cup thick Greek yogurt or thick curd
0.5 cup thick Greek yogurt or thick curd
0.5 cup thick Greek yogurt or thick curd
0.75 tsp salt
0.75 tsp salt
0.75 tsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
5 -6 dry red chilies
5 -6 dry red chilies
5 -6 dry red chilies
15 g cashews (10–12)
15 g cashews (10–12)
15 g cashews (10–12)
1 tbsp coriander seeds
1 tbsp coriander seeds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fennel seeds
1 tsp fennel seeds
0.25 tsp nutmeg
0.25 tsp nutmeg
0.25 tsp nutmeg
1 small blade of mace
1 small blade of mace
1 small blade of mace
2 green cardamom pods
2 green cardamom pods
2 green cardamom pods
1 tbsp oil or ghee
1 tbsp oil or ghee
1 tbsp oil or ghee
salt
salt
salt
sugar to taste
sugar to taste
sugar to taste
1.5 tbsp fresh cream
1.5 tbsp fresh cream
1.5 tbsp fresh cream
1 tbsp chopped coriander leaves
1 tbsp chopped coriander leaves
1 tbsp chopped coriander leaves
Equipment
panheavy pan
Tips
Rest the marinated chicken for at least 30 minutes, or overnight for best results.
Cook the spice blend on low-medium heat, stirring often, until oil separates and the gravy thickens.