Ingredients
🥄 500 g chicken, cut into bite-sized pieces
🥄 2 tablespoons yoghurt
🥄 1 tablespoon lemon juice
🥄 1 tablespoon garlic paste
🥄 ½ teaspoon ginger paste
🥄 Salt to taste
🥄 Black pepper to taste
🥄 2 green chillies, slit lengthwise
🥄 2 tablespoons oil
🥄 1 large onion, sliced
🥄 ¼ cup cashew nuts
🥄 1 tablespoon garlic, chopped
🥄 ½ teaspoon garam masala powder
🥄 ¼ cup cream
🥄 A pinch of sugar
🥄 Fresh coriander leaves for garnish
🥄 ½ teaspoon kasuri methi
Instructions
👨🍳 Sauté chicken pieces with yoghurt and lemon juice until the yogurt starts to thicken, about 5 minutes.
👨🍳 Heat oil in a pan, add sliced onions and cook until golden brown, about 8-10 minutes.
👨🍳 Add garlic paste, ginger paste, green chilies and cook for 2 minutes until fragrant.
👨🍳 Add the chicken mixture and cook until no longer pink, about 5 minutes.
👨🍳 Blend cashew nuts with 2 tablespoons of water until smooth.
👨🍳 Add the cashew paste gradually while stirring, then add garam masala, salt, pepper, and sugar.
👨🍳 Stir in cream and kasuri methi, simmer for 5-7 minutes until flavors meld.
👨🍳 Garnish with fresh coriander leaves and a squeeze of lemon juice.
Notes
For best results, use chicken thighs for better flavor and tenderness. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 320
- Fat: 22
- Carbohydrates: 8
- Fiber: 1
- Protein: 25