easy Kaju Chicken

By Ranveer Brar · 90 min

Ingredients

Instructions

1. For the gravy, heat ghee in a handi, add bay leaves, green cardamom, onions and salt, and sauté for 4 to 5 minutes. Add ginger garlic paste and cashews and mix well.
2. Add water, cinnamon stick and coriander stems and cook for a while. Blend to a smooth paste in a mixer grinder and set aside.
3. Mix the chicken with ginger garlic paste, salt, oil and the torn green chilli, then set aside to marinate.
4. Heat ghee in a pan. Add the marinated chicken and sear 4 to 5 minutes per side. Add water and cook briefly. Transfer the chicken to a tray.
5. For the finish, heat ghee in a handi, add green chilli and curd, and cook 5 to 6 minutes until the curd is well cooked. Add the prepared gravy and bring to a quick boil.
6. Add water, salt, the slit green chilli and the seared chicken, and cook until the chicken is done. Season with a pinch of sugar and salt and mix well.
7. For the nuts, heat ghee in a pan, fry the halved cashews until golden, then add crushed fenugreek leaves, Degi red chilli powder and salt and toss. Set aside.
8. Serve hot topped with crushed black pepper, fried cashews, cream, chilli oil, green chilli and coriander, with paratha or roti.

Summarized from Ranveer Brar's video. Watch it for the details.

More recipes with

GarlicOnionYoghurtChickenCashewCrème fraîcheChicken drumstick