Category: Curries, Non-Vegetarian Curries
Cuisine: Indian
Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
Picture a long drive in rain, you spot this amazing dhaba and order their chilli chicken curry. Nommm!! This dish is inspired by one of my trips to a random dhaba and I have tried many variations of this recipe to really nail down the flavors.
Give this a try and let me know what you think!
Ingredients
Adjust Servings
-
For Marination
- For Curry
Instructions
-
To Marinate the Chicken
-
In a bowl, whisk all the ingredients and ensure there are no lumps in the yoghurt. Then add scored chicken and refrigerate anywhere from 30 mins to overnight. I prefer overnight.
For Curry
-
Gather all the ingredients!
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In a pan heat some oil, add the whole spices, onion and finely chopped ginger and garlic. Saute until onions are golden brown.
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Now in a blender, add tomatoes, whole kashmiri chilli, cashews and 2 tbsp of sauteed onions from the pan. Make a fine paste and keep aside.
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Return to the pan and add all the dry spices(salt, turmeric, red chilli, kitchen king masala, fennel seed powder) and mix well.
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Now add the tomato puree and saute until the oil starts to separate.
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Add the marinated chicken along with the yoghurt and mis well.
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Add the butter. Cook and cover for about 10-15 mins or until chicken is cooked. If you have time, slow cook it for the best taste.
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Garnish and serve with some naan or rice. I prefer mine to have semi gravy but you can adjust to your liking.
This was delicious!