Mughlai Chicken in Yogurt Cashew Curry

A creamy rich chicken recipe in yogurt cashew curry. Hope you try this recipe and enjoy. Would love to hear any feedback from you in the comment section. Happy Meal!

Course: Lunch/ Dinner
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour, plus 1-2 hours to marinate
Servings: 2, 3 pieces per serving

Ingredients:

For marinate
Chicken (6 pieces)
1 teaspoon salt
¾-1 teaspoon red chilly powder
1 teaspoon ginger & garlic paste
1 tablespoon lemon juice
2 tablespoon yogurt

For onion cashew paste
1 large onions sliced/ diced
5-8 cashew nuts
¼ cup oil

For curry/ sauce
¼ cup ghee
1 teaspoon ginger & garlic paste
2 medium or 1 large tomatoes grind to a paste
50 mL or 1/4 cup milk
½ teaspoon garam masala powder
1 teaspoon coriander powder (dhaniya powder)
2 tablespoon double cream
½-¾ teaspoon chaat masala powder
1 tablespoon dry fenugreek leaves crushed
1-2 green chilies sliced
fresh coriander handful for garnish
Method:
1. Marinate chicken with salt, red chilly, ginger & garlic paste, and lemon juice. Mix well, cover and keep in the fridge for at least 1 hour.
2: After marination, add the yogurt in the chicken. Mix well and add the chicken in a pot and cook the chicken till all the liquid dries and chicken browns on the outer surface, on high flame. (Keep aside)
3: Heat oil and fry the onions, cashew nuts till lightly golden on high flame. Remove the onions and cashew nuts from the oil, grind it into a smooth paste. You can add milk or water to grind. (Keep aside)
4: Heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.
5: Then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.
6: Add cream, chaat masala and the ground paste of onions & cashew nuts. Mix well and cook till the oil/ ghee comes on the surface on medium flame.
7: Add the chicken which was kept aside with fenugreek leaves, green chili, and water 1/2 cup mix and cook till the ghee comes on the surface on medium flame.
8: Lastly, add the fresh chopped coriander.
Serve hot with bread (roti/naan) or rice.

A detailed method with pictures:

1. Marinate chicken with salt, red chilly, ginger & garlic paste, and lemon juice.
20170508_172308.jpg

Mix well, cover and keep in the fridge for at least 1 hour.
20170507_160102.jpg
2: After marination, add the yogurt in the chicken. Mix well and add the chicken in a pot.
20170508_172550.jpg
Cook the chicken till all the liquid dries and chicken browns on the outer surface, on high flame. (Keep aside)
20170507_165615.jpg

20170507_170639.jpg

3: Heat oil and fry the onions, cashew nuts till lightly golden on high flame. Remove the onions and cashew nuts from the oil, grind it into a smooth paste. You can add milk or water to grind. (Keep aside)
20170507_162732.jpg

20170507_163629.jpg
4: Heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.
20170507_164233.jpg
5: Then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.
20170507_164718.jpg
6: Add cream, chaat masala and the ground paste of onions & cashew nuts. Mix well and cook till the oil/ ghee comes on the surface on medium flame.
20170507_170838.jpg
7: Add the chicken which was kept aside with fenugreek leaves, green chili, and water 1/2 cup mix and cook till the ghee comes on the surface on medium flame.

20170508_173353.jpg
20170507_225846.jpg
8: Lastly, add the fresh chopped coriander.
9. Serve hot with bread (roti/naan) or rice.
20170508_172821.jpg

 

 

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9 thoughts on “Mughlai Chicken in Yogurt Cashew Curry

  1. Omg! I had this extra special butter chicken at my friend Snail’s restaurant a few years ago but couldn’t find a recipe even close. This was the very best Mughlai Chicken I have ever eaten! Wow! I tweaked it a bit to my taste, just a bit more of this and that but it was amazing! Thx so much! I moved from Toronto to Halifax and can’t find good Indian food here.

    Liked by 1 person

    1. Thank you, Paula. I’m glad you enjoyed the recipe and hope will find some more fun and tasty Indian recipes to try on my blog. I’m still accumulating more recipes on the blog, so if you are particularly looking for something, let me know. I hope you won’t have to find Indian food in Halifax anymore when it will be cooking in your own kitchen. 😉

      Like

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