This rich and creamy chicken curry is an all time party favourite. Though not as popular as the butter chicken, this one is just as flavourful and quite different.
Ingredients:
For Marination:
Chicken – 750 gms
Curds – 1/2 cup
Ginger- garlic paste – 1 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1/4 tsp
Red chillie powder – 1/2 tsp
Salt
For Gravy 1:
Oil – 2 tbsp
Cinnamon – 1/2 inch
Carrdamom- 2
Cloves – 2
Cumin seeds/Jeera – 1/2 tsp
Ginger finely chopped – 1 tsp
Garlic finely chopped – 1 tsp
Onions finely chopped – 4
Turmeric powder – 1/2 tsp
Chillie powder – 1/2 tsp
Coriander powder – 1 tbsp
Tomatoes chopped – 2 nos
Water – 3 tbsp
For Gravy 2:
Oil – 1 tbsp
Cummin seeds/Jeera – 1/2 tsp
Ginger – 1 tsp
Garlic – 1 tsp
Spinach/Palak chopped – 1 cup
Onion – 1 diced
Capsicum – 1 diced
Turmeric powder – 1/4 tsp
Red chillie powder – 1/2 tsp
Jeera/Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Green chillies finely chopped – 2 nos + 1 no for garnish
Cashew nut paste – 1/4 cup
Water – 1/2 cup
Ginger juliennes – 1/2 inch cut
Dried fenugreek leaves powder/Kasoori methi – 1 tsp
Garam masala powder – 1/2 tsp
Fresh Cream – 1/4 cup (optional)
Preparation:
Marinate the items given under “For Marination” and keep it aside for 1-2 hrs.
Gravy 1
Add oil. Add cinnamon, cardamom, cloves and jeera. When it starts to splutter, add chopped ginger and chopped garlic. Then add the finely chopped onions and saute well. When it starts to brown, add turmeric powder, chillie powder, coriander powder and saute again for 2 minutes. Then add chopped tomatoes and saute till the tomatoes turn mushy. You may add 3 tbsps of water so that the tomatoes do not stick to the pan. After it is well sauteed, remove half of this masala and keep it aside.
To the other half of the masala in the pan, add the marinated chicken and stir well. Add 2 finely chopped green chillies and saute. Close with a lid and cook on a low flame until it is done. Put the flame off.
Gravy 2
In another pan, add oil. Add cumin seeds/jeera, chopped ginger and garlic and saute well. Then add the chopped spinach/palak and saute again for 2 minutes. Add the diced onion and diced capsicum and saute again. Add turmeric powder, red chillie powder, coriander powder and cumin seed powder and saute.
Add the other half of the masala which was kept aside to this and mix it well. Add cashew nut paste to this and saute on a low flame for 3 – 4 minutes. Add salt and 1/2 cup of water . Add the chicken gravy 1 to this and mix well. Then add, ginger juliennes, dried fenugreek leaves powder/kasoori methi powder, garam masala powder and 1 green chillie finely chopped. Cover and cook for 2 minutes.
You may add 1/4 cup cream if required.
Garnish with ginger juliennes and chopped green chillies..
Meal Haven 