Treat yourself to the royal taste of 'Kaju Chicken Curry' with Saffron, a dish that combines velvety textures, mild heat, and fragrant flavours in every bite.
This dish includes a delicious mix of cashews and saffron that offers the gravy a rich, silky texture, coating each piece of chicken beautifully. If this recipe has actually made your mouth water, remark "WOW" below and tell us when you're trying it to bring a fine-dining experience home.
KAJU CHICKEN CURRY.
Ingredients.
500 grams boneless chicken leg, cut into 2 inch pieces.
2-3 tablespoons cashew nut (kaju) paste.
2 tsps green chilli paste.
2 tbsps ginger-garlic paste.
Salt to taste.
4 tbsps oil.
2 black cardamoms.
4 green cardamoms.
1 inch cinnamon stick.
4 cloves.
2 cups boiled onion paste.
A generous pinch of saffron (kesar).
1/2 tsp green cardamom powder.
1/4 tsp white pepper powder.
2 tablespoons fresh cream + for garnish.
Fresh coriander sprigs for garnish.
Paranthas for serving.
Method.
1. Take chicken pieces in a big bowl, include green chilli paste, ginger-garlic paste and salt and mix well. Reserve for 15-20 minutes to marinate.
2. Heat 2 1/2 tablespoons oil in a non-stick pan. Include black cardamoms, green cardamoms, cinnamon and cloves and sautΓ© till aromatic.
3. Add boiled onion paste, saffron and cook on medium heat for 4-5 minutes.
4. Add cashew nut paste, salt, green cardamom powder, white pepper powder and mix well. Add 1 cup water and cook on medium heat for 6-8 minutes.
5. On the other hand, heat the remaining oil in another non-stick grill pan. Include marinated chicken and cook on high heat for 3-4 minutes. Flip and cook for 3-4 minutes more.
6. Include the prepared chicken pieces to the gravy. Add 1/2 cup water, cover and cook for 3-4 minutes.
7. Add fresh cream and blend well.
8. Transfer in a serving bowl, sprinkle some fresh cream, garnish with coriander sprig and serve hot with paranthas.
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