Two Mild Chicken Recipes

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 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 tbsp
  • Refined Oil- 6 tbsp
  • Kasuri Methi (Fenugreek leaves)- 1 tbsp
  • Butter- 1 tbsp

Preparation:

  • Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
  • Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
  • Grate the onions and slit the green chillies.
  • To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
  • Now add 4-5 tbsp water and blend it into a smooth paste.

Process:

  • Heat oil in a pan and add the whole spices.
  • Once it splutters, give a stir and add the grated onion. Give 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 cook 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 mins (stirring continuously) till oil separates.
  • Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
  • Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
  • Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender 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 before serving.

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
  • Whisked Curd/Yogurt- 175 gms
  • Salt- 2 tsp
  • Butter (melted and cooled)- 2 tsp

Whole 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 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.
  • Marinate the chicken pieces with the items mentioned and set aside for 1.5- 2 hrs.
  • To make the onion paste, cut the onions into cubes and grind in a blender/ grinder till smooth. No need to add water.
  • To make the Cashew-Poppy seeds paste, add both into a grinder and coarse grind it for few 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. Add the whole spices and allow it to splutter. Lastly add the whole dried red chillies, give a stir and add the onion paste. The red chillies should not change colour.
  • Mix and fry the onion paste on medium heat for 8-10 mins till the color changes to light brown.
  • Now add the marinated chicken and mix on medium heat for around 2 mins. Reduce 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 mins.
  • Remove lid, give a mix and continue to cook on low heat for another 15 mins till oil separates.
  • Now add 8-10 strands of saffron and 1 tsp of Kewra water. Give a mix and simmer on low heat for 2-3 mins.
  • Serve with naan or roti.

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