My mother in law just like me loves cooking and is always willing to try new recipes. Once I stumbled upon a pile of magazine and newspaper cutouts which she collected over the years. It was like a treasure trove to me.
There were many interesting recipes in the pile and this chicken recipe is one which I have now prepared several times and is my go to recipe for a quick chicken dish especially fit for a lunch box with chapatis. I also tried a slightly dry version of this recipe as a filling in puff pastry dough and voila I had an all time favorite party snack.
There were many interesting recipes in the pile and this chicken recipe is one which I have now prepared several times and is my go to recipe for a quick chicken dish especially fit for a lunch box with chapatis. I also tried a slightly dry version of this recipe as a filling in puff pastry dough and voila I had an all time favorite party snack.
Rich Chicken Curry
Ingredients
300gms Chicken breast, cleaned cut into small pieces.
2 Cinnamon sticks
Cashew almond paste(a handful ground smoothly)
2 tsp ginger garlic paste
1/4th tsp turmeric powder
2 tsp chilli powder (adjust to taste)
1 tsp coriander powder
1 onion chopped
1&1/2 tsp orange color(I skipped this)
3 tsp butter
2 tsp oil
1/2 cup tomato puree
Salt to taste.
1 tsp Kasuri methi. Crushed. (optional)
300gms Chicken breast, cleaned cut into small pieces.
2 Cinnamon sticks
Cashew almond paste(a handful ground smoothly)
2 tsp ginger garlic paste
1/4th tsp turmeric powder
2 tsp chilli powder (adjust to taste)
1 tsp coriander powder
1 onion chopped
1&1/2 tsp orange color(I skipped this)
3 tsp butter
2 tsp oil
1/2 cup tomato puree
Salt to taste.
1 tsp Kasuri methi. Crushed. (optional)
Method
Boil chicken with salt, turmeric and a little ginger garlic paste. Keep aside.
Fry the onions in hot oil till transparent, add cinnamon and cook till aromatic.
Add ginger garlic paste, add a little water. Stir continuously.
Add turmeric, chilli powder, coriander powder and salt. Stir thoroughly.
Pour in the tomato puree, cashew almond paste. Mix well.
When it begins to boil, add chicken. Cook till the meat is done.
Adjust gravy according to preference, adding water to thin it out.
Add the crushed kasuri methi just before turning off the flame.
Top with a dollop of butter before serving with parathas or rice.
Boil chicken with salt, turmeric and a little ginger garlic paste. Keep aside.
Fry the onions in hot oil till transparent, add cinnamon and cook till aromatic.
Add ginger garlic paste, add a little water. Stir continuously.
Add turmeric, chilli powder, coriander powder and salt. Stir thoroughly.
Pour in the tomato puree, cashew almond paste. Mix well.
When it begins to boil, add chicken. Cook till the meat is done.
Adjust gravy according to preference, adding water to thin it out.
Add the crushed kasuri methi just before turning off the flame.
Top with a dollop of butter before serving with parathas or rice.
Tips- To get a smooth cashew almond paste in a jiffy, I add a little water and pop it in the microwave for 30 sec intervals for a max of 1 min. It helps to get rid of the skin of the almonds in case you using them too.
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