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...
Ingredients
whole chicken (curry-cut )1piece
ghee (divided)4tbsp
Cashews15
milk1/2cup
For Marination
Salt (divided)1tsp
Black Pepper1/2tbsp
Ginger Garlic paste1tbsp- Ghee1tbsp
For Green Paste
Coriander bunch1
Garlic pods5- Ginger1in
- Green Chillies (medium-hot)2
Oil2tbsp
For Yogurt Mixture
Yogurt1 1/2cup
Coriander powder1tbsp
Garam masala1tsp
Cumin powder1tsp
Nutmeg powder1/4tsp- Turmeric Powder1tsp
Cream3tbsp
Bay leaf1
Black Peppercorns1tsp
Green Cardamoms6
Water2cup
Dry Fenugreek Leaves (Kasuri Methi)1tbsp- Salt as per taste
Nutrition (per serving)
Calories
591.0kcal (29.55%)
Protein
42.0g (84%)
Carbs
18.0g (6.55%)
Sugars
6.0g (12%)
Healthy Fat
20.1g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
How to make Creamy Coriander Chicken Curry!
- Step 1
Soak the cashews in milk until they become soft. Grind them into a paste and set aside.
- Step 2
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)
- Step 3
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.
- Step 4
Add the green paste to the yogurt in a mixing bowl.
- Step 5
Add coriander powder, garam masala powder, cumin powder, nutmeg powder, turmeric powder and cream to the yogurt mixture. Mix well and set aside.
- Step 6
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.
- Step 7
Heat a tbsp of ghee in the grill pan over medium-high heat.
- Step 8
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.
- Step 9
Heat 2 tbsp ghee in a wok over medium-high heat.
- Step 10
Add bay leaf, black peppercorns, cloves and green cardamoms to the wok. Let them crackle.
- Step 11
Add the reserved yogurt-green paste mixture to the wok and mix well. Stir for 4-5 minutes until the gravy slightly thickens.
- Step 12
Add the grilled chicken, cashew paste, kasuri methi and salt to the wok. Mix well and cook for 3-4 minutes.
- Step 13
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.
- Step 14
Check the seasoning and adjust according to taste.
- Step 15
Serve hot with naan or roti.
Nutrition (per serving)
Nutrition (per serving)
Calories
591.0kcal (29.55%)
Protein
42.0g (84%)
Carbs
18.0g (6.55%)
Sugars
6.0g (12%)
Healthy Fat
20.1g
Unhealthy Fat
20.0g
% Daily Value based on a 2000 calorie diet
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.
FAQS
How do I make creamy coriander chicken curry step by step?
To make creamy coriander chicken curry, start by soaking cashews in milk and grinding them into a paste. Marinate chicken pieces with salt, black pepper, ginger garlic paste, and ghee, then refrigerate. Prepare a green paste by grinding coriander leaves, garlic, ginger, and green chillies with oil. Mix this paste with yogurt and spices. Grill the marinated chicken until golden brown, then cook it with the yogurt mixture and cashew paste in a wok until tender. Serve hot with naan or roti.
Is creamy coriander chicken curry suitable for a gluten-free diet?
Yes, creamy coriander chicken curry can be made gluten-free by ensuring that all ingredients, including spices and yogurt, are gluten-free. Pair it with gluten-free bread or rice for a complete meal. Always check labels to confirm that no gluten-containing ingredients are used.
What are some good substitutions for ingredients in creamy coriander chicken curry?
If you don't have cashews, you can use almonds or sunflower seeds for the paste. For a dairy-free version, substitute yogurt and cream with coconut milk or cashew cream. If you can't find fresh coriander, you can use dried coriander leaves, but the flavor will be less intense.
How should I store leftover creamy coriander chicken curry?
Store leftover creamy coriander chicken curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water if needed to maintain the creamy texture.
What dishes pair well with creamy coriander chicken curry?
Creamy coriander chicken curry pairs beautifully with naan, roti, or steamed basmati rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the curry.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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