Restaurant Style Chicken Curry
Cashew nut paste gives a richness to this restaurant style chicken curry. Goes well with ghee rice, naan, chapati etc.
Servings
4servings
Servings
4servings
Ingredients
  • 500grams Chicken pieces
  • 1 1/2cups Onionchopped
  • 1/2cup Tomatochopped
  • 8numbers Cashew nutssoaked and ground to paste
  • 1 1/2teaspoons Gingercrushed
  • 1 1/2teaspoons Garliccrushed
  • 1number Green chillicrushed
  • 1teaspoon Chilli powder
  • 1teaspoon Kashmiri chilli powder
  • 2teaspoons Coriander powder
  • 1/4teaspoon Turmeric powder
  • 1/2teaspoon Garam masala
  • 1/4teaspoon Cumin powder
  • 2tablespoons Coriander leafchopped
  • Saltto taste
  • Oil
Instructions
  1. Heat oil in a large pan and saute onion until golden brown. Add ginger, garlic and green chilli, saute.
  2. Add chilli powder, kashmiri chilli powder, coriander powder, cumin powder and turmeric powder along with little water and saute till oil seperates. Add chopped tomato and cook till it becomes soft.
  3. Add chicken pieces, stir for few minutes. Add 1/2 cup of water. Cover and cook until the chicken is done.
  4. Add cashew nut paste and garam masala cook for 3 – 4 minutes. Finally add the coriander leaves, remove from fire.
  5. NOTE – One cup = 250 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml.