Creamy Coriander Chicken Curry!by Leena Kohli (@leenakohli)
Creamy Coriander Chicken Curry is a flavourful dish with tender grilled chicken in a creamy sauce made from fresh coriander, yogurt, cream and spices. It is easy to prepare and is perfect for a cozy family dinner or a delicious lunch. Pair it with your favourite bread, naan or roti for a comforting meal.
- 1piecewhole chicken (curry-cut )
- 4tbspghee (divided)
- 1tspSalt (divided)
- 1/2tbspBlack Pepper
- 1tbspGinger Garlic paste
For Green Paste
- 1Coriander bunch
- 5Garlic pods
- 2Green Chillies (medium-hot)
For Yogurt Mixture
- 1 1/2cupYogurt
- 1tbspCoriander powder
- 1tspGaram masala
- 1tspCumin powder
- 1/4tspNutmeg powder
- 1tspTurmeric Powder
- 1Bay leaf
- 1tspBlack Peppercorns
- 6Green Cardamoms
- 1tbspDry Fenugreek Leaves (Kasuri Methi)
- Salt as per taste
Soak the cashews in milk until they become soft. Grind them into a paste and set aside.
Marinate the chicken pieces with salt, black pepper, ginger garlic paste and ghee. Mix well and refrigerate for at least an hour (preferably 4-5 hours for better flavour absorption)
Grind coriander leaves, garlic, ginger piece, and green chillies with oil in a mixer grinder to form a smooth paste. Add water if needed. Set the green paste aside.
Add the green paste to the yogurt in a mixing bowl.
Add coriander powder, garam masala powder, cumin powder, nutmeg powder, turmeric powder and cream to the yogurt mixture. Mix well and set aside.
Add 5-6 tbsp of yogurt-green paste mixture to the marinated chicken, reserving the leftover mixture for later use). Mix well and set aside.
Heat a tbsp of ghee in the grill pan over medium-high heat.
Place the marinated chicken on the hot grill pan and sear it, flipping occasionally, until it turns slightly golden brown from both sides. (cook until it reaches 80% doneness). Set aside.
Heat 2 tbsp ghee in a wok over medium-high heat.
Add bay leaf, black peppercorns, cloves and green cardamoms to the wok. Let them crackle.
Add the reserved yogurt-green paste mixture to the wok and mix well. Stir for 4-5 minutes until the gravy slightly thickens.
Add the grilled chicken, cashew paste, kasuri methi and salt to the wok. Mix well and cook for 3-4 minutes.
Add water to the wok and bring it to a boil. Cover the wok with a lid and simmer for 10-15 minutes until the chicken is tender and the ghee releases to the surface.
Check the seasoning and adjust according to taste.
Serve hot with naan or roti.
Tips & Tricks
Adjust the amount of ghee according to your dietary preferences or can use just oil instead of ghee.
You can use almond paste instead of cashew paste.
Feel free to adjust the salt and spices according to your taste.
The number of servings will depend on the portion size you serve.
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