Ingredients for Mild Chicken Curry 1:
– Chicken, large pieces with bones- 1 Kg
For Marination:
– Salt- 2 tsp
– White Pepper Powder- 2 tsp
Whole Spices:
– Green Cardamom- 8
– Black Cardamom- 2
– Cloves- 8
– Cinnamon- 3 small pieces
– Black Peppercorns- 20
– Mace (Javitri)- 1 flower
Cashew-Almond Paste-
– Cashews- 12
– Almonds, soaked and peeled- 12
Other Ingredients:
– Onions, grated- 2 medium (150 gms)
– Ginger garlic paste- 3 tsp
– Whisked Curd/Yogurt- 5 tbsp
– Green Chillies, slit- 6-7
– Fresh Cream- 4 tbsp
– Refined Oil- 6 tbsp
– Kasuri Methi (Fenugreek leaves)- 1 tbsp
– Butter- 1 tbsp
Preparation:
– Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
– Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
– Grate the onions and slit the green chillies.
– To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
– Now add 4-5 tbsp water and blend it into a smooth paste.
Process:
– Heat oil in a pan and add the whole spices.
– Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
– Now add the ginger garlic paste and fry on medium heat for 2 mins.
– Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
– Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
– Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
– Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
– Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
– Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.
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Ingredients for Mild Chicken Curry 2:
– Chicken, large pieces with bones- 1 kg
For the Marination:
– Ginger Garlic paste- 3 tsp
– Green Chilli Paste- 3 nos (2 tsp)
– White Pepper Powder- 1/2 tsp
– Whisked Curd/Yogurt- 175 gms
– Salt- 2 tsp
– Butter (melted and cooled)- 2 tsp
Whole Spices:
– Green Cardamom- 5
– Cloves- 5
– Cinnamon- 2
– Black Peppercorns- 12-14
– Dried Red Chillies (whole)- 5
Cashew- Poppy Seeds paste:
– Poppy Seeds (Khuskhus) – 2 tsp
– Cashew nuts- 12
Other Ingredients:
– Onion paste- 2 medium onions (150 gms.)
– Oil- 4 tbsp
– Ghee (clarified butter)- 2 tsp
– Saffron- 8-10 strands
– Kewra Water (Screwpine essence)- 1 tsp
Preparation:
– Make a paste of the green chillies.
– Marinate the chicken pieces with the items mentioned and set aside for 1.5- 2 hrs.
– To make the onion paste, cut the onions into cubes and grind in a blender/ grinder till smooth. No need to add water.
– To make the Cashew-Poppy seeds paste, add both into a grinder and coarse grind it for few minutes. Now add 3-4 tbsp of water and blend it into a smooth paste. Set aside.
Process:
– Heat oil and ghee in a pan. Add the whole spices and allow it to splutter. Lastly add the whole dried red chillies, give a stir and add the onion paste. The red chillies should not change colour.
– Mix and fry the onion paste on medium heat for 8-10 mins till the color changes to light brown.
– Now add the marinated chicken and mix on medium heat for around 2 mins. Reduce the heat to low and cover & cook on low heat for around 10 mins till oil separates.
– Add the cashew-poppy seeds paste, give a mix and cover & cook on low heat for 10 mins.
– Remove lid, give a mix and continue to cook on low heat for another 15 mins till oil separates.
– Now add 8-10 strands of saffron and 1 tsp of Kewra water. Give a mix and simmer on low heat for 2-3 mins.
– Serve with naan or roti.
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