How to make Creamy Chicken Curry -

Chicken pieces cooked in mild creamy cashew gravy. A must try!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Processed cheese (प्रोसेस्ड चीज़)

Cuisine : Indian

Course : Main Course Chicken


For more recipes related to Creamy Chicken Curry checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Karela Chicken Kheema Dragon Chicken Thai Chicken Red Curry Seekh kabab Masala

Creamy Chicken Curry

Creamy Chicken Curry Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 2-2.30 hour

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Creamy Chicken Curry Recipe

  • Boneless chicken cut into 1 inch pieces 600 grams

  • Processed cheese grated 3/4 cup

  • Fresh cream 1 cup + 1 tablespoon

  • Hung yogurt 1/2 cup

  • Green cardamom powder 3/4 teaspoon

  • White pepper powder to taste

  • Nutmeg (jaiphal) powder A large pi

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Chaat masala 1 teaspoon

  • Lemon juice 1 tablespoon

  • Oil for greasing

  • Ghee 1/4 cup

  • Cinnamon 1 inch

  • Black cardamoms 2

  • Cloves 4-5

  • Black peppercorns 8-10

  • Green cardamoms 3

  • Boiled onion paste 1 cup

  • Khoya grated 3/4 cup

  • Casewnut-melon seed (kaju-magaj) paste 2 tablespoons

  • Green chilli paste 1 tablespoon

  • Dried mint leaves crushed 1 teaspoon

  • Ginger cut into thin strips 1 teaspoon

  • Silver varq to garnish

  • Fresh mint sprig q to garnish

Method

Step 1

Mix together ¾ cup cheese, ¼ cup cream, hung yogurt, ½ teaspoon green cardamom powder, white pepper powder, nutmeg powder, salt, ginger-garlic paste and chaat masala in a bowl.

Step 2

Add lemon juice and mix again. Add chicken pieces and mix well. Grease a baking tray with some oil. Place the marinated chicken pieces on the greased tray. Keep the tray in the refrigerator to marinate for 1-2 hours. Preheat oven to 180° C. Keep the tray in the preheated oven and cook for 15-20 minutes.

Step 3

Heat ghee in a deep non-stick pan, add cinnamon, black cardamoms, cloves, black peppercorns and green cardamoms, mix and sauté till fragrant.

Step 4

Add onion paste, mix and sauté for 1 minute. Cover and cook on medium for 5 minutes. Add khoya and cashewnut-melon seed paste, mix well and cook for 2-3 minutes.

Step 5

Add 2 cups water and mix. Add green chilli paste and remaining cardamom powder and mix well. Add salt, cover and boil for 2 minutes.

Step 6

Strain the gravy to another deep non-stick pan pressing the residue in the sieve till all the juices are extracted. Keep the pan on heat and bring to a boil.

Step 7

Add mint powder and ginger strips, mix and boil for a minute. Add chicken pieces and remaining cream and mix well. Adjust salt and cook for 2-3 minutes.

Step 8

Transfer into a serving bowl, decorate with silver varq and mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.