Description
This creamy, rich chicken curry is infused with black pepper and North Indian spices, perfect for a comforting meal. The velvety texture comes from a blend of cream and cashew paste, while coarsely ground black pepper adds a gentle heat.
Ingredients
Scale
- For the Chicken Marinade:
- 500 g chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- For the Curry Base:
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon Kashmiri red chili powder (for color)
- ½ cup cashew nuts, soaked in warm water for 20 minutes and blended to a smooth paste
- ¼ cup heavy cream
- 1 tablespoon coarsely ground black pepper (adjust to taste)
- 1 teaspoon garam masala
- Fresh coriander leaves for garnish
- Water as needed for consistency
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with ginger-garlic paste, turmeric, red chili powder, and salt. Mix well and set aside for at least 20 minutes.
- Cook the Chicken: Heat 1 tablespoon ghee in a heavy-bottomed pan. Add marinated chicken and sear on high heat for 3–4 minutes until lightly browned. Remove chicken and set aside.
- Make the Onion-Tomato Base: In the same pan, add remaining ghee. Sauté chopped onions until deep golden brown (about 8–10 minutes). Add tomato puree and cook until the mixture thickens and oil separates.
- Add Spices: Stir in coriander powder, cumin powder, and Kashmiri red chili powder. Cook for 1 minute until fragrant.
- Blend the Cashew Cream: Add the cashew paste and mix well. Cook for 2–3 minutes, stirring continuously.
- Simmer the Curry: Return the browned chicken to the pan. Add about 1 cup water (or more for desired consistency). Stir in coarsely ground black pepper. Cover and simmer on low heat for 15–20 minutes until chicken is tender and gravy thickens.
- Finish with Cream and Garam Masala: Pour in heavy cream and sprinkle garam masala. Stir gently and cook for another 2 minutes. Adjust salt and pepper to taste.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
Notes
For a dairy-free version, substitute cream with full-fat coconut milk and ghee with coconut oil. The black pepper can be adjusted according to spice preference. Soaking cashews ensures a smooth, creamy paste. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 485 kcal
- Sugar: 6 g
- Fat: 32 g
- Carbohydrates: 18 g
- Protein: 36 g