Thehungrycodercooks

Ingredients:

• 2–3 lb Chicken curry cut (bone-in)
• 2-3 tbsp Yogurt
• 2 tbsp ghee
• ½ cup oil or as needed
• 1/2 cup onion chopped
• 1/2 cup onion paste
• 1 tbsp coriander powder
• 1 tbsp cumin powder (lightly dry roased)
• 1/2 cup Fried onions (beresta) do not skip this!
• 1 tbsp ginger
• 1/2 tbsp garlic paste
• 7–8 cashew nuts, soaked in ½ cup milk (then blended into a paste)
• 6–7 green chilies
• 1 large potato, cut into cubes

Whole Spices:

• 1–2 cinnamon sticks
• 5–6 black peppercorns
• 1–2 bay leaves
• 3–4 cardamom pods
• 2–3 pieces of mace
• 3–5 cloves

Directions

1. Marinate the chicken: with yogurt for 30 minutes.
2. Heat ghee in a pan and sauté the whole spices for 1–2 minutes.
3. Add onion paste, ginger-garlic paste, coriander powder, and green chilies. Over low heat cover & cook until onions are translucent and spices are cooked. You know it’s cooked when the oil has separated. At any point if you think it is drying up, add 1-2tbsp water or milk to cook the spices.
4. Add the marinated chicken, sauté for 2 minutes, then mix in the cashew nut paste.
5. Cook over medium heat for 10-15 minutes.
6. Add the potatoes, beresta, ghee, roasted cumin powder and green chilies. Cook until the potatoes are tender.
7. Turn off the heat, add some more green chilies and fried onions, and cover the pan. (Optional step but this will amp up the flavor
8. Serve with pulao or paratha.

Recipe Video

Notes