A real shahi dish to go with your pulao, jeera rice, plain Biryani, tandoori roti, naan or any fried Indian bread. In this recipe I have added paste of some dry fruits like cashew, almonds, raisins and pista to make the consistency more rich and creamy. So you have an easy and a delicious chicken curry. I used the bottled kasundi, but in case of non-availability, you can use some homemade ground mustard paste.
I marinated the chicken with yoghurt, ginger-garlic paste, kasundi and other powdered spices before continuing with my cooking process. The end result was simply awesome with a hint of mustardy flavour and the creaminess coming from the ground paste of dry fruits. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread.
- 1 whole chicken, curry cut
- 2-3 tbsp. kasundi paste
- salt to taste
- 1 cup yoghurt, beaten
- 1 tsp. turmeric powder
- 1 tbsp. ginger-garlic paste
- 1 tsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 3 tbsp. mustard oil
- 3 onion, chopped
- 1-2 green chilies, slit
- 2 bay leaves
- 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
- 2 tbsp. paste (of almonds, cashews, pistachios & raisins)
- 1/2 cup coriander leaves, chopped
Marinate the chicken with ginger-garlic paste, salt, yoghurt, turmeric powder, red chili powder, coriander-cumin powder and kasundi for 2-3 hours.
Heat oil in a pan and temper with bay leaves and whole garam masalas. Saute for a few seconds. Add the onion and saute on a medium flame till light brown.
Now add the marinated chicken and continue to simmer, covered till almost dry. Add 1 cup water, slit green chilies and cashew paste. Cook till the gravy is slightly thick.
Adjust water according to the consistency desired. When done and the chicken turns soft, add the coriander leaves and mix well.
Serve hot either with plain Biryani, jeera rice, pulao, tandoori roti, naan or any fried Indian bread.