Sort ingredients
braveness23
QR Code
Listen
PdfBlend cashews, almonds, desiccated coconut, and water into a smooth paste.
In a large bowl, combine the nut paste with all the marinade ingredients (curd, ginger-garlic paste, green chilies, browned onions, sauces, spices, lemon juice, and ghee).
Add chicken and coat well with the marinade.
Marinate for at least 2 hours, or overnight for best flavor.
Heat oil in a heavy pan and add curry leaves, let them crackle.
Transfer the entire marinated chicken into the pan.
Cook on low-medium heat, covered, for 40-45 minutes, stirring occasionally so the masala doesn't burn.
Once oil separates and the gravy deepens to a darker red, and the chicken becomes tender and almost fall-off-the-bone, add fresh cream and chopped coriander.
Switch off heat.
Rest for 10 minutes before serving.
Serve with soft roti or rice.