Gulabi Creamy Chicken Curry

Ingredients

Main Ingredients

• 1 kilogram chicken
• Onion, chopped
• Capsicum, chopped
• Tomato, chopped
• Coriander stalks
• Ginger-garlic paste
• Yogurt for marination
• Butter
• Fresh cream
• Oil
• 1 tablespoon honey
• Lemon juice
• Almonds and cashews for gravy

Spices & Aromatics

• Dry red chili
• 1.5 teaspoons coriander seeds
• Fennel seeds (saunf)
• Cumin seeds (jeera)
• 1 bay leaf
• Kasuri methi
• 1 black cardamom
• 4 green cardamoms
• 1 star anise
• Black peppercorns
• Cinnamon
• 1.5 teaspoons Kashmiri chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin-coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon garam masala
• Salt as per taste

Instructions

Step 1: Prepare the Chicken

• Cut Chicken: Cut the chicken into medium-sized pieces and make small slits for better marination.
• Prepare: Keep all ingredients ready before starting the cooking process.

Step 2: Make the Spice Mix

• Grind Spices: Blend dry red chili, coriander seeds, fennel, cumin, bay leaf, kasuri methi, cardamoms, star anise, peppercorns, and cinnamon into a fine powder.
• Keep Aside: Reserve the aromatic spice blend for marination and gravy.

Step 3: Marinate the Chicken

• Prepare Marinade: Combine chicken with lemon juice, spice powder, ginger-garlic paste, Kashmiri chili powder, turmeric, cumin-coriander powder, cumin powder, garam masala, salt, yogurt, and mix thoroughly.
• Rest: Let the chicken marinate for 30 minutes to absorb the flavors.

Step 4: Prepare the Gravy Base

• Sauté Vegetables: Heat oil and cook onions, capsicum, coriander stalks, and tomatoes until soft.
• Add Nuts: Stir in almonds and cashews for richness.
• Cook Gravy: Add remaining spice mix with a little water and cook until aromatic.
• Blend Smooth: Cool the mixture and blend into a creamy gravy base.

Step 5: Cook the Chicken

• Heat Oil: Warm oil in another pan over medium flame.
• Fry Chicken: Fry the marinated chicken pieces until they are around 80% cooked.

Step 6: Final Assembly

• Prepare Base: Melt butter in a pan and sauté ginger-garlic paste with Kashmiri chili powder.
• Add Gravy: Pour in the prepared gravy and season with salt and honey.
• Combine Chicken: Add the partially cooked chicken to the gravy.
• Cook Fully: Simmer until the chicken is tender and fully cooked.

Step 7: Finish & Serve

• Finish Curry: Stir in kasuri methi, fresh cream, and chopped fresh coriander.
• Serve Hot: Serve hot with naan, roomali roti, or fragrant pulao.