01
Step 1
Heat some oil in a large pan, then add the onions and cook them until they turn a nice light golden brown. Once done, take them out and set aside.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
In the same pan, add the star anise, cinnamon stick, cloves, cardamom, bay leaves, and peppercorns. Let them sizzle for about a minute to release their aroma.
03
Step 3
Add the chicken pieces and cook for 5-7 minutes until they start to brown. Then stir in the ginger garlic paste.
04
Step 4
While the chicken is cooking, blend together the yogurt, fried onions, chilies, cashew nuts, almonds, turmeric, coriander powder, red chili powder, cumin seeds, chili flakes, and salt until smooth.
05
Step 5
Pour this flavorful paste over the chicken, give it a good mix, and cover the pan. Let it cook gently for 8-10 minutes so the flavors meld.
06
Step 6
Finish by stirring in fresh coriander leaves and a bit of pepper. Serve it hot and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Soak the almonds beforehand to make them easier to blend and achieve a smooth sauce.
- Use fresh spices for the best aroma and flavor.
- Simmer the curry gently to let the flavors meld without burning the sauce.
Why you’ll love it
This dish offers a rich, creamy texture with a perfect balance of spices and the subtle crunch of almonds. It’s both comforting and elegant, making it great for special occasions or a cozy night in.
Serving ideas
Serve alongside steamed basmati rice or warm naan bread to soak up the delicious sauce. A simple cucumber raita or a fresh salad pairs well to add a refreshing contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or cream if the curry thickens too much. This dish can also be frozen for up to a month.
