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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
