By on October 19, 2018
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Chicken with bones             400 grams

Hung curd                 1 cup (200 grams)

Turmeric powder                    1 teaspoon 

Finely chopped onion                     1 big

Ginger-garlic paste         1 tablespoon 

Green chilli paste                 1 tablespoon 

Garam masala powder         1 tablespoon 

Cashewnut paste                 3 tablespoon

Oil                                         4 tablespoon 

Mustard seeds                   ½ teaspoon 

Curry leaves                                    6 nos

Broken Kashmiri red chilli            2 nos

Salt to taste


1 Marinate the chicken with salt, turmeric powder and ginger-garlic paste for 10 minutes. Add the hung curd and allow it to marinate for another 

10 minutes.  

2 Heat oil in a pan, and temper mustard seeds. When they splutter, add curry leaves and Kashmiri red chillis. Add the onion and sauté until it changes colour. 

3 Add chicken and garam masala and sauté for five minutes. Add a cup of water and cook until the chicken is done. Add green chilli paste and bring it to a boil. 

4 Add cashewnut paste and salt to taste. Simmer for two minutes.

5 Serve hot with any Indian bread.

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