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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the diced chicken breast to a pan with the oil and season with salt, pepper, turmeric, Cheyenne powder, ginger powder, garlic powder, dried coriander, and clove powder.
Add yogurt, cook for 25 minutes until the chicken is tender and set aside.
Add butter to a pan with the onions, garlic paste, ginger paste, bailey leaves, cinnamon stick, and pistachios.
Add canned tomatoes and water, bring to a simmer.
Add sugar, pepper, and salt.
Add coconut milk, cover the lid, and cook for 25 minutes until the sauce thickens.
Remove the hard spices and blend the sauce until smooth.
To a saucepan, add butter and the blended mixture, then add the cooked chicken cubes.
Add varan masala and cardamom powder, cook for another 20 minutes until fragrant.
Garnish with double cream and coriander and serve with plain rice or naan.
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For a richer flavor, marinate the chicken overnight with the spices and yogurt.
Adjust the spice levels to your preference by varying the amount of Cheyenne powder and pepper.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a juicier texture.
Is there a substitute for coconut milk?
You can use heavy cream or almond milk as a substitute for coconut milk.
How can I make this dish less spicy?
Reduce the amount of Cheyenne powder and pepper to make it less spicy.
Can I prepare the sauce in advance?
Yes, the sauce can be prepared a day in advance and stored in the refrigerator.
What is varan masala?
Varan masala is a spice blend commonly used in Indian cooking, consisting of various spices like cumin, coriander, and turmeric.
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