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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4 thoughts on “Mughlai Chicken in Yogurt Cashew Curry

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