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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Shaheema Khan's Chicken Peanut Curry is a rich and creamy dish that gets its unique flavor from the addition of peanut butter. The silky sauce, infused with aromatic spices like cinnamon, cardamom, and turmeric, coats tender chicken cubes perfectly. The dish is finished with yogurt for a tangy touch and served with roti, naan, or fragrant white rice. The optional garnish of lemon slices and peanuts adds a burst of flavor and crunch, making this...
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Heat oil in a large pot on medium-high heat.
Add sliced onions and cook until golden brown.
Add grated tomato and garlic & ginger paste, then cook for a few minutes until fragrant.
In a separate bowl, mix chicken cubes with all the spices.
Add the spiced chicken to the onions and cook for 5 minutes until the chicken starts to firm up.
Add the peanut butter paste and cook until the sauce is rich in color and thick.
Add yogurt and cook for a few minutes, then switch off the stove.
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Add lemon slices and a handful of peanuts on top for a burst of flavor and crunch.
Substitute peanuts with cashews if preferred.
Can I use cashews instead of peanuts?
Yes, cashews can be used as a substitute for peanuts to add a different flavor and texture.
What can I serve this curry with?
Serve it with roti, naan, fragrant white rice, toasted potatoes, or mango achar.
Can I skip the cardamom pods?
Yes, cardamom pods are optional and can be omitted if preferred.
How do I make the peanut butter paste?
Mix 1 tsp of peanut butter with 6 tsp of milk to create a smooth paste.
How do I know when the sauce is ready?
The sauce is ready when it becomes rich in color and thick in consistency.
