
Time
95 minutes
Servings
4
Calories
827
A rich and fragrant Mughlai curry, featuring tender chicken cooked in a creamy, mild, yogurt and cashew-based gravy, subtly spiced and utterly delicious.
827
cal
44.7g
protein
10.9g
carbs
67.1g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Chicken Thighs (bone-in or boneless, cubed) | 1 kg | 548 | 41g | 1g | 42g | |||
| Plain Yogurt | 0.5 cup | 19 | 1g | 1g | 1g | |||
| Ginger-Garlic Paste | 1.5 tbsp | 4 | 0g | 0g | 0g | |||
| Turmeric Powder | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Red Chili Powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| Onions (sliced, fried until golden) | 1 large | 15 | 0g | 4g | 0g | |||
| Cashews (soaked) | 0.25 cup | 45 | 1g | 2g | 4g | |||
| Melon Seeds (soaked, optional) | 1 tbsp | 1 | 0g | 0g | 0g | |||
| Ghee or Oil | 4 tbsp | 132 | 0g | 0g | 15g | |||
| Whole Spices (cardamom, cloves, cinnamon) | 1 tsp | 2 | 0g | 0g | 0g | |||
| Coriander Powder | 1.5 tbsp | 6 | 0g | 1g | 0g | |||
| Cumin Powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| Garam Masala | 1 tsp | 2 | 0g | 0g | 0g | |||
| Cream or Milk | 0.25 cup | 51 | 0g | 0g | 5g | |||
| Salt | 1.5 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Chicken Thighs (bone-in or boneless, cubed) | 1 kg | 548 | 41g | 1g | 42g | |||
| Plain Yogurt | 0.5 cup | 19 | 1g | 1g | 1g | |||
| Ginger-Garlic Paste | 1.5 tbsp | 4 | 0g | 0g | 0g | |||
| Turmeric Powder | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Red Chili Powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| Onions (sliced, fried until golden) | 1 large | 15 | 0g | 4g | 0g | |||
| Cashews (soaked) | 0.25 cup | 45 | 1g | 2g | 4g | |||
| Melon Seeds (soaked, optional) | 1 tbsp | 1 | 0g | 0g | 0g | |||
| Ghee or Oil | 4 tbsp | 132 | 0g | 0g | 15g | |||
| Whole Spices (cardamom, cloves, cinnamon) | 1 tsp | 2 | 0g | 0g | 0g | |||
| Coriander Powder | 1.5 tbsp | 6 | 0g | 1g | 0g | |||
| Cumin Powder | 1 tsp | 2 | 0g | 0g | 0g | |||
| Garam Masala | 1 tsp | 2 | 0g | 0g | 0g | |||
| Cream or Milk | 0.25 cup | 51 | 0g | 0g | 5g | |||
| Salt | 1.5 tsp | 0 | 0g | 0g | 0g |
Step 1
Marinate chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, and half of the crushed fried onions. Marinate for at least 1 hour.
Step 2
Blend remaining fried onions, soaked cashews (and melon seeds) with a little water to a smooth paste. Set aside.
Step 3
Heat ghee or oil in a heavy-bottomed pot. Add whole spices and let them crackle. Add the marinated chicken and sear on high heat for 5-7 minutes until lightly browned.
Step 4
Reduce heat to medium. Add coriander powder, cumin powder, and salt. Cook for 5 minutes, stirring well.
Step 5
Stir in the onion-cashew paste. Cook for 10-15 minutes, stirring frequently, until oil separates and the paste is cooked.
Step 6
Add about 1 cup of warm water, bring to a simmer, cover, and cook on low heat for 20-25 minutes until chicken is tender and cooked through.
Step 7
Stir in garam masala and cream/milk. Simmer for another 2-3 minutes. Garnish with fresh coriander.
Step 8
Serve hot with naan, paratha, or saffron rice.
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