Prep
15m
Cook
39m
Total
54m
Ingredients
Method
Nutrition
Turn cooking mode on
Make the onion–nut paste
1.
Heat 2 tbsp oil in a heavy pot over medium-low. Add onions and cook slowly for 10–15 minutes until deeply golden. Let them cool, then blend with cashews and walnuts into a smooth, thick paste. Add a splash of water only if needed to help it blend.
Mix the spiced yogurt
1.
In a bowl, whisk yogurt with turmeric, coriander powder, chili powder, and garam masala until smooth. Set aside.
Build the base
1.
Warm the remaining 3 tbsp oil in the same pot. Add cinnamon, both cardamoms, cloves, peppercorns, and bay leaf; sauté 15–30 seconds until fragrant. Stir in ginger and garlic; cook 30 seconds.
Cook the chicken
1.
Raise heat to high, add the chicken, and sauté 5–7 minutes until no longer raw on the outside.
Combine & simmer
1.
Add the yogurt mixture, onion–nut paste, and salt. Lower heat to medium-low and partially cover. Cook 10–12 minutes, stirring often, until the oil begins to separate at the edges. Add water for preferred consistency, then cook 15–20 more minutes until the chicken is tender and the sauce is rich.
Finish
1.
Turn off heat and garnish with fresh cilantro.
For
4
M
I
5
tbsp
Avocado oil, or olive oil
2
medium
Onion, finely chopped
15
Cashew, raw
7
Walnut, raw
1
cup
Yogurt, whole
1/2
tsp
Turmeric
1
tsp
Coriander powder
1
tsp
Red chili powder, 1/2 tsp for mild
2
tsp
Garam masala
1
Cinnamon stick
3
Green cardamom pod
1
Black cardamom
5
Clove, whole
10
Black peppercorn
1
Bay leaf
1
tsp
Ginger, grated
1
tsp
Garlic, grated
1
lb
Chicken thigh, boneless, skinless, cut into large pieces
1
cup
Water, more as needed
Salt, to taste
Cilantro, fresh, chopped (for garnish)
Per Serving
Calories
420kcal
Fat
33g
Carbs
9g
Sugar
5g
Protein
24g
Fibre
1g
Made it?
Basmati Rice. Garlic Naan. Cucumber–Mint Raita.
Cancel
Prep
15m
Cook
39m
Total
54m
Ingredients
Method
Nutrition
Turn cooking mode on
Make the onion–nut paste
1.
Heat 2 tbsp oil in a heavy pot over medium-low. Add onions and cook slowly for 10–15 minutes until deeply golden. Let them cool, then blend with cashews and walnuts into a smooth, thick paste. Add a splash of water only if needed to help it blend.
Mix the spiced yogurt
1.
In a bowl, whisk yogurt with turmeric, coriander powder, chili powder, and garam masala until smooth. Set aside.
Build the base
1.
Warm the remaining 3 tbsp oil in the same pot. Add cinnamon, both cardamoms, cloves, peppercorns, and bay leaf; sauté 15–30 seconds until fragrant. Stir in ginger and garlic; cook 30 seconds.
Cook the chicken
1.
Raise heat to high, add the chicken, and sauté 5–7 minutes until no longer raw on the outside.
Combine & simmer
1.
Add the yogurt mixture, onion–nut paste, and salt. Lower heat to medium-low and partially cover. Cook 10–12 minutes, stirring often, until the oil begins to separate at the edges. Add water for preferred consistency, then cook 15–20 more minutes until the chicken is tender and the sauce is rich.
Finish
1.
Turn off heat and garnish with fresh cilantro.
For
4
M
I
5
tbsp
Avocado oil, or olive oil
2
medium
Onion, finely chopped
15
Cashew, raw
7
Walnut, raw
1
cup
Yogurt, whole
1/2
tsp
Turmeric
1
tsp
Coriander powder
1
tsp
Red chili powder, 1/2 tsp for mild
2
tsp
Garam masala
1
Cinnamon stick
3
Green cardamom pod
1
Black cardamom
5
Clove, whole
10
Black peppercorn
1
Bay leaf
1
tsp
Ginger, grated
1
tsp
Garlic, grated
1
lb
Chicken thigh, boneless, skinless, cut into large pieces
1
cup
Water, more as needed
Salt, to taste
Cilantro, fresh, chopped (for garnish)
Per Serving
Calories
420kcal
Fat
33g
Carbs
9g
Sugar
5g
Protein
24g
Fibre
1g
Made it?
Basmati Rice. Garlic Naan. Cucumber–Mint Raita.
Cancel
