Sometimes all you need is luck, a jar of chutney, a pack of frozen chicken and handful of cashews to create a finger lickin’ dish. No kidding. After Ramadaan and Eid I am being lazy and don’t feel like spending much time in the kitchen plus it is hot and humid these days.
Green chutney that I used for this chicken is very simple and very commonly served with our traditional and not-so traditional snacks like kebabs, samosas, pakoras, sandwiches and wraps etc. Feel free to use green chilli paste instead.
ingredients for green chutney:
2 cups fresh coriander, roughly chopped
1 cup fresh mint, roughly chopped
1/2 tsp cumin powder
1/2 tsp salt
1/4 tsp red chilli powder
2 cloves of garlic
1/2 tsp garam masala
1 medium green chilli, roughly chopped
1/4 – 1/3 cup distilled white vinegar.
Put all ingredients in the blender and blend till smooth. Start with 1/4 cup vinegar and if you find chutney too thick and chunky add a little more. Adjust the spice level as you like. Store in an airtight glass jar and refrigerate for up to six weeks.
Lets get to the real deal… Btw I used chicken pieces but I am pretty sure boneless chicken would be even better.
ingredients: ( 4-6 servings)
1 kg chicken thighs or cubed boneless chicken breasts
5 garlic cloves, crushed
1 tbsp grated fresh ginger root
2 tbsp green chutney ( or use 1 tbsp green chilli paste)
2 tsp garam masala powder
1/4 cup thick yogurt
2-3 tbsp cooking oil
2 tsp salt
1/2 cup cooking oil
3/4 cup roughly chopped onion (process with little water to form a paste for smoother gravy)
2 tsp coriander powder
1/2 tsp nutmeg powder
1 tsp black pepper powder
1/3 cup unsalted cashews ( blend with 2-3 tbsp water to form a paste)
1 tbsp green chutney ( or use 1 tsp green chilli paste)
3/4 cup cream
Marinate chicken with all the listed ingredients for at least 1 hour.
Heat cooking oil in a heavy wok or pan and add onion paste. Cook on medium flame for a bout 2-3 minutes, we do not need golden brown color here. Add marinated chicken to the wok/pan. Add nutmeg, coriander powder and black pepper powder and let it cook for 8-10 minutes, stirring at intervals. Add cashew paste and green chutney ( or green chilli paste); cover the pot and let it cook till its cooked through, about 5-7 minutes for boneless and up to 10 minutes for thighs, on low medium flame. Add cream, mix well, cover and simmer for 2 minutes. Switch the flame off and let it sit for a couple of minutes. Serve with naan or steamed/fried rice.