Chicken Curry
Chicken curry made with a freshly ground masala, cashews, aromatic spices and dried fenugreek leaves. Perfect with jeera rice or peas pulao!
Ingredients
For the Ground Masala – Part 1
Dry roast the following ingredients lightly:
4 dried Bedgi chillies or Kashmiri chillies
1½ tsp coriander seeds
½ tsp cumin seeds
½ tsp peppercorns
½ tsp fennel seeds
10–12 cashew nuts
For the Ground Masala – Part 2
Lightly sauté:
100 g onions, sliced
2 tomatoes, sliced
1½ tsp dried fenugreek leaves (kasuri methi)
1½ tsp ginger-garlic paste
For the Chicken
500 g chicken pieces
A little salt
Clean, wash and pat the chicken pieces dry. Add a little salt, mix and set aside.
Other Ingredients
1½ tsp Shaan Chicken Tikka Masala powder
1½ tsp dried fenugreek leaves (kasuri methi)
Ghee/clarified butter, for cooking
Water, as required
Method
Prepare the masala:
Grind the dry-roasted ingredients along with ¼ tsp turmeric powder until fine.
Add the sautéed onions, tomatoes, dried fenugreek leaves and ginger-garlic paste. Grind everything together adding just enough water to make a smooth, thick paste. Set aside.
Cook the chicken:
Heat ghee in a pan. Add the chicken pieces and lightly fry on both sides until they turn lightly brown.
Add the freshly ground masala paste and mix well with the chicken. Add a little water and allow it to cook for about 2 minutes.
Add the Shaan Chicken Tikka Masala powder and mix well.
Crush the dried fenugreek leaves between your palms and add them to the curry. Give everything a good stir.
Add enough water to achieve your preferred curry consistency. Cover and cook on medium flame, stirring occasionally, until the chicken is completely cooked and tender.
Serve hot with jeera rice or peas pulao.
Serving Suggestion
This aromatic chicken curry pairs beautifully with a bowl of fragrant jeera rice or peas pulao—perfect for a comforting family meal.
Note: Shaan Chicken Tikka masala powder contains salt, check seasoning before adding more salt.
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