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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind coriander leaves, green chillies, garlic, ginger, and cashews into a smooth paste.
Marinate the chicken with the prepared paste, turmeric, salt, and lemon juice. Let it rest for about 1 hour.
Heat coconut oil in a thick-bottomed pan and add cumin seeds. Let them splutter.
Add the sliced onions and sauté until soft and translucent.
Add the marinated chicken, mix well, cover, and cook until the chicken is tender. Add water if you prefer a thinner gravy.
Once the chicken is cooked, add coriander powder and adjust the salt if needed.
Finish with fresh curry leaves, slit green chillies, and a drizzle of ghee. Give it a final mix and serve hot.
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For a richer flavor, you can substitute coconut oil with more ghee.
Can I use boneless chicken?
Yes, boneless chicken can be used, but the cooking time may vary.
How spicy is this dish?
The dish is moderately spicy due to the green chillies, but you can adjust the quantity to your taste.
Can I prepare the paste in advance?
Yes, the paste can be prepared a day in advance and stored in the refrigerator.
What can I serve with this dish?
It pairs well with steamed rice or flatbreads.
Is there a substitute for cashews?
You can use almonds as a substitute for cashews.
