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Ingredients for Mild Chicken Curry 1:

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

Preparation:.
– Soak the almonds in warm water for 30-60 minutes. Eliminate and peel the skin.
– Marinate the chicken pieces with salt and white pepper powder. Mix and reserved for 30 minutes.
– Grate the onions and slit the green chillies.
– To make the almond-cashew paste, add both in a mill and coarse grind to a powder.
– Now include 4-5 tbsp water and blend it into a smooth paste.

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

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Active Ingredients for Mild Chicken Curry 2:.

– Chicken, large 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 (whole)- 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 tbsp.
– Ghee (clarified butter)- 2 tsp.
– Saffron- 8-10 strands.
– Kewra Water (Screwpine essence)- 1 tsp.

Preparation:.
– Make a paste of the green chillies.
– Marinade 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 blender/ mill till smooth. No need to add water.
– To make the Cashew-Poppy seeds paste, add both into a grinder and coarse grind it for couple of minutes. Now add 3-4 tbsp of water and blend it into a smooth paste. Set aside.

Process:.
– Heat oil and ghee in a pan. Include the entire spices and permit it to splutter. Finally include the whole dried red chillies, give a stir and include the onion paste. The red chillies ought to not change colour.
– Mix and fry the onion paste on medium heat for 8-10 mins till the color modifications to light brown.
– Now add 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.
– Add the cashew-poppy seeds paste, give a mix and cover & cook on low heat for 10 minutes.
– Remove lid, provide a mix and continue to cook on low heat for another 15 mins till oil separates.
– Now add 8-10 hairs of saffron and 1 tsp of Kewra water. Offer a mix and simmer on low heat for 2-3 minutes.
– Serve with naan or roti.

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