Who doesn’t love a good chicken curry? Warm, spicy, rich, creamy – chicken curries come in infinite styles. We love them because they are easy to whip up for dinner on a rainy weeknight or for brunch on a lovely weekend. All you need is good meat, and a delicious recipe. For the meat, check out our range of cleaned and beautifully-crafted curry cuts; for the recipes, keep reading. And if you’d like some tips on making the best meat curries ever, check out our blog.
Soak cashews in half a cup of hot water for 30 minutes and grind them to a fine paste. Mix yogurt and set this paste aside.
Heat butter/oil in a handi. Add the whole spices - cinnamon, green cardamom, and cloves. Lightly fry till it emanates a good aroma. Add finely chopped onions and fry till golden brown in color. Add the ginger-garlic paste. Once cooked, add the chopped coriander and mint leaves. Stir and saute for a minute.
Add the chicken pieces and saute till light brown on all sides. Add turmeric powder, red chili powder, salt, and coriander powder. Give it a stir. Mix in the finely chopped tomatoes and cook till the tomatoes soften and you see oil leaving the sides of the pan.
Add the ground cashew paste and yogurt. Keep stirring till oil starts leaving the sides of the masala. Add the slit green chilies and garam masala powder, stir again and let the gravy simmer for 3 to 4 minutes on a low to medium flame.
Garnish with chopped coriander or mint leaves.
Serve Chicken Handi with tandoori rotis, naan, parathas or chapatis.
Mix together the ingredients for the marinade and coat the chicken pieces liberally. Cover and refrigerate for at least 2 hours.
Make a fine paste with ginger, garlic and green chilies. Set aside.
Fry the sliced onion in 3-4 tbsp oil till golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
Heat the rest of the oil in a large thick-bottomed pan. Add bay leaves, cinnamon, cardamom, cloves and mace. Allow to crackle and become fragrant. Now add the onion paste and sauté on medium heat till thick and light golden, 15-20 minutes.
Add ginger-garlic-chili paste and sauté for a couple of minutes till cooked. Add the fried onion (reserving 2 tbsp for later) and tomato paste. Mix well, stir, and cook till you see the oil starting to separate at the sides.
Now add the marinated chicken and any leftover marinade juices. Toss with the masala and cook on medium-high for a few minutes to seal the meat juices.
Add the powdered cashews and stir well to combine. Add a cup of water and check seasoning. Cover and cook on low till chicken is tender, around 30 minutes. Open lid and reduce gravy further if desired. Ideally, the curry should be very thick.
Sprinkle the reserved fried onions, chopped cilantro and lemon juice on top.