Bohri style Chicken Curry easy Kaju Chicken curry easy Kaju Chicken recipe

Ingredients

• 2-3 tbsp Ghee
• 2 no. Bay leaf
• 4-5 no. Green cardamom
• 3 medium size Onions, roughly sliced
• Salt to taste
• 1 tbsp Ginger Garlic paste
• 15-20 no. Cashew Nuts
• 2 cup Water
• ½ inch Cinnamon stick
• few tender coriander stems with roots, roughly chopped, coriander leaves
• 1 kg Chicken legs, chicken
• 1 heaped tbsp Ginger Garlic paste
• Salt to taste
• 2 tbsp Oil
• 1 no. Green chilli (less spicy & roughly torn)
• ½ tbsp Ghee
• Marinated chicken
• ½ cup Water
• 2 tbsp Ghee
• 1 no. Green chilli, less spicy
• 1 ½ cup Curd, beaten, curd (yogurt)
• Prepared gravy
• ½ cup Water
• Salt to taste
• 1 no. Green chilli (less spicy & slit into middle)
• Cooked chicken
• A pinch of Sugar
• Salt to taste
• 1 tbsp Ghee
• 10-12 no. Cashew nuts, cut into halves
• ½ tsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• Salt to taste
• Black peppercorns, crushed
• Fried cashew nuts
• Fresh cream
• Chili oil
• Green chilli, slit in half
• Coriander sprig, coriander leaves

Steps

1. In a handi, add ghee, bay leaf, green cardamom, onions, salt to taste and saute it for 4-5 minutes.
2. Add ginger garlic paste, cashew nuts and mix it well.
3. Add water, cinnamon stick, tender coriander stems and cook it for a while.
4. Transfer it to a mixer grinder jar and grind it into a smooth paste.
5. Keep it aside for further use.
6. In a bowl, add chicken, ginger garlic paste, salt to taste, oil, green chilli and give it a good mix.
7. Keep it aside to marinate for a while.
8. In a pan, add ghee, once it’s hot, add marinated chicken and sear it for 4-5 minutes on each side.
9. Add water and allow it to cook for a while.
10. Transfer the chicken to a tray and keep it aside for further use.
11. In a handi, add ghee, once it’s hot, add green chilli, curd and let it cook for 5-6 minutes until curd is cooked well.
12. Add prepared gravy and give it a quick boil.
13. Add water, salt to taste, green chilli, seared chicken and cook it for a while until cooked well.
14. Finish it with a pinch of sugar, salt to taste and mix it well.
15. Transfer it to a serving dish, garnish it with black peppercorns crushed, fried cashew nuts, fresh cream, chilli oil, green chilli and coriander sprig.
16. Serve hot with paratha or roti.
17. In a pan, add ghee, once it’s hot, add cashew nuts and fry them until golden in colour.
18. Add dry fenugreek leaves, degi red chili powder, salt to taste and toss it well.
19. Keep it aside for further use.