Ingredients
Chicken Marination (Optional)
- 250 grams Chicken thighs
- Juice of 1 lemon
- ½ teaspoon Red chile powder
- Turmeric, a pinch
- Salt, a pinch
Prepare The Masala
- 4 to 5 Dry Red chilies
- ¼ cup Cashews, broken
- 3 medium Tomatoes
- 3 Green chilies (adjust to taste)
Other Ingredients
- 2 tablespoon Oil
- 1 medium Onion, finely chopped
- 2 tablespoon Ginger-garlic paste
- 1 teaspoon Garam masala powder or Curry powder
- ½ teaspoon Salt
- 1 to 2 teaspoon Kasuri methi or dried fenugreek leaves, optional
- 1 tablespoon Cilantro or coriander leaves, finely chopped, optional
Instructions
- Chicken Marination: In a bowl, combine chicken thigh pieces with lemon juice, red chile powder, turmeric, and salt; mix well and let it marinate in the refrigerator for 30 minutes. Marination is optional but enhances flavor.
- Prepare Masala Paste: Heat a pan on medium flame, add dry red chilies and cashews, and dry roast for about 4 to 5 minutes until fragrant. Transfer to a blender with chopped tomatoes, green chilies, and ¼ cup water; blend to a smooth paste.
- Sauté Onions: In the same pan over medium heat, add oil and once hot, add finely chopped onions. Sauté until golden brown, about 8 to 9 minutes, adding ginger-garlic paste halfway through and continuing to sauté for another 3 to 4 minutes.
- Cook Chicken: Add the marinated chicken pieces to the pan and sauté on medium flame for about 4 minutes until chicken firms and begins to brown.
- Add Masala and Simmer: Stir in the ground masala paste, garam masala powder, salt, and ¼ cup water. Mix well, cover with a lid, and let it simmer on low flame for 10 minutes until the chicken is cooked through and flavors meld.
- Garnish and Serve: Garnish with finely chopped cilantro and kasuri methi if using. Serve hot with steamed rice, kori rotti, or Indian breads like naan, roti, or chapati.
Notes
- If you don't have a blender, finely chop tomatoes and cook along with ginger-garlic paste until soft.
- Use canned tomato sauce or paste as substitutes for fresh tomatoes.
- Cashews can be replaced with heavy cream or full-fat milk for creaminess.
- Adjust spiciness by varying red chili powder, black pepper, or omitting dried chilies.
- Garam masala can be substituted with chicken masala or tandoori masala powder.
- Store-bought or homemade ginger-garlic paste both work well.
- Marination is optional; if skipping, add extra water and cook 5 minutes longer to ensure tenderness.
- Avoid overcooking chicken to prevent rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Indian
