Restaurant Style Chicken Curry

Cashew nut paste gives a richness to this restaurant style chicken curry. Goes well with ghee rice, naan, chapati etc.

Restaurant style chicken curry
 

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Restaurant Style Chicken Curry
Cashew nut paste gives a richness to this restaurant style chicken curry. Goes well with ghee rice, naan, chapati etc.
Restaurant style chicken curry
Course Chicken Dishes, Non-vegetarian
Cuisine Indian
Servings
servings
Ingredients
  • 500 grams Chicken pieces
  • 1 1/2 cups Onion chopped
  • 1/2 cup Tomato chopped
  • 8 numbers Cashew nuts soaked and ground to paste
  • 1 1/2 teaspoons Ginger crushed
  • 1 1/2 teaspoons Garlic crushed
  • 1 number Green chilli crushed
  • 1 teaspoon Chilli powder
  • 1 teaspoon Kashmiri chilli powder
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala
  • 1/4 teaspoon Cumin powder
  • 2 tablespoons Coriander leaf chopped
  • Salt to taste
  • Oil
Course Chicken Dishes, Non-vegetarian
Cuisine Indian
Servings
servings
Ingredients
  • 500 grams Chicken pieces
  • 1 1/2 cups Onion chopped
  • 1/2 cup Tomato chopped
  • 8 numbers Cashew nuts soaked and ground to paste
  • 1 1/2 teaspoons Ginger crushed
  • 1 1/2 teaspoons Garlic crushed
  • 1 number Green chilli crushed
  • 1 teaspoon Chilli powder
  • 1 teaspoon Kashmiri chilli powder
  • 2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Garam masala
  • 1/4 teaspoon Cumin powder
  • 2 tablespoons Coriander leaf chopped
  • Salt to taste
  • Oil
Restaurant style chicken curry
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 separates. 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.
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