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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate chicken with curd, lime juice, Kashmiri red chilli powder, ginger-garlic paste, salt, cornflour, and maida for 20–30 minutes.
Fry onions and garlic until golden and set aside.
Shallow fry or air fry the marinated chicken until browned.
Roast methi seeds, peppercorns, jeera, and coriander seeds. Blend with soaked chillies and tamarind into a smooth paste.
Cook the paste in ghee until the oil separates.
Add the chicken, fried onions and garlic, salt, sugar, and a splash of hot water. Mix well until combined.
Finish with fried curry leaves, cashews, and red chillies. Cover for 2 minutes and serve hot.
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Adjust the number of Byadgi chillies to control the heat level.
Air frying the chicken is a healthier alternative to shallow frying.
Can I use regular red chilli powder instead of Kashmiri?
Yes, but it will be spicier and less vibrant in color.
How can I make this dish less spicy?
Reduce the number of Byadgi chillies and adjust the Kashmiri chilli powder.
Can I prepare the masala paste in advance?
Yes, you can prepare it a day ahead and refrigerate it.
Is there a substitute for tamarind?
You can use lemon juice, but it will alter the flavor slightly.
Can I skip the garnishes?
Yes, but the garnishes add extra flavor and texture.
