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Active Ingredients for Mild Chicken Curry 1:

– Chicken, big pieces with bones- 1 Kg

For Marination:
– Salt- 2 tsp
– White Pepper Powder- 2 tsp

Whole Spices:
– Green Cardamom- 8
– Black Cardamom- 2
– Cloves- 8
– Cinnamon- 3 small pieces
– Black Peppercorns- 20
– Mace (Javitri)- 1 flower

Cashew-Almond Paste-.
– Cashews- 12.
– Almonds, soaked and peeled- 12.

Other Components:.
– Onions, grated- 2 medium (150 gms).
– Ginger garlic paste- 3 tsp.
– Whisked Curd/Yogurt- 5 tablespoon.
– Green Chillies, slit- 6-7.
– Fresh Cream- 4 tbsp.
– Fine-tuned Oil- 6 tablespoon.
– Kasuri Methi (Fenugreek leaves)- 1 tablespoon.
– Butter- 1 tbsp.

Preparation:.
– Soak the almonds in warm water for 30-60 mins. Get rid of and peel the skin.
– Marinade the chicken pieces with salt and white pepper powder. Mix and set aside for 30 minutes.
– Grate the onions and slit the green chillies.
– To make the almond-cashew paste, include both in a grinder and coarse grind to a powder.
– Now include 4-5 tbsp water and mix it into a smooth paste.

Process:.
– Heat oil in a pan and add the whole spices.
– Once it splutters, offer a stir and include the grated onion. Provide a mix and fry on medium heat for 3 mins making sure the color doesn't change.
– Now add the ginger garlic paste and fry on medium heat for 2 mins.
– Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to prepare on medium heat for 3 mins till the chicken pieces are light brown.
– Lower the heat and include the blended curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring constantly) till oil separates.
– Now cover and cook on low heat for 15 minutes till the chicken is nearly tender.
– Get rid of the lid, add the cashew-almond paste and fresh cream and offer a mix.
– Likewise include 150 ml water and a pinch of salt, provide a mix and cover & cook on low heat for 10 mins till the chicken hurts and oil separates.
– Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins prior to serving.

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Ingredients for Mild Chicken Curry 2:.

– Chicken, big pieces with bones- 1 kg.

For the Marination:.
– Ginger Garlic paste- 3 tsp.
– Green Chilli Paste- 3 nos (2 tsp).
– White Pepper Powder- 1/2 tsp.
– Blended Curd/Yogurt- 175 gms.
– Salt- 2 tsp.
– Butter (melted and cooled)- 2 tsp.

Entire Spices:.
– Green Cardamom- 5.
– Cloves- 5.
– Cinnamon- 2.
– Black Peppercorns- 12-14.
– Dried Red Chillies (entire)- 5.

Cashew- Poppy Seeds paste:.
– Poppy Seeds (Khuskhus) – 2 tsp.
– Cashew nuts- 12.

Other Active ingredients:.
– Onion paste- 2 medium onions (150 gms.).
– Oil- 4 tablespoon.
– Ghee (clarified butter)- 2 tsp.
– Saffron- 8-10 strands.
– Kewra Water (Screwpine essence)- 1 tsp.

Preparation:.
– Make a paste of the green chillies.
– Marinate the chicken pieces with the products discussed and reserved for 1.5- 2 hrs.
– To make the onion paste, cut the onions into cubes and grind in a mixer/ mill till smooth. No need to include water.
– To make the Cashew-Poppy seeds paste, include both into a grinder and coarse grind it for couple of minutes. Now include 3-4 tbsp of water and mix it into a smooth paste. Set aside.

Process:.
– Heat oil and ghee in a pan. Include the entire spices and enable it to splutter. Last but not least add the whole dried red chillies, give a stir and add the onion paste. The red chillies need to not change colour.
– Mix and fry the onion paste on medium heat for 8-10 minutes till the color modifications to light brown.
– Now include the marinaded chicken and mix on medium heat for around 2 minutes. Lower the heat to low and cover & cook on low heat for around 10 mins till oil separates.
– Include the cashew-poppy seeds paste, give a mix and cover & cook on low heat for 10 minutes.
– Get rid of cover, give a mix and continue to prepare on low heat for another 15 minutes till oil separates.
– Now include 8-10 strands of saffron and 1 tsp of Kewra water. Give a mix and simmer on low heat for 2-3 minutes.
– Serve with naan or roti.

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