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.
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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.
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.
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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