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- ½ kg chicken with bones (curry cut)
- 2 medium size Onions
- 2 medium size Tomatoes
- 1/2 tbsp Ginger garlic paste
- 2 tbsp vegetable Oil
- 2 tsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- salt To taste
- 2 tbsp Cashew nut paste
- 2 tbsp Knor Chef’s Chicken Masala
- 4 tbsp Coriander leaves
- 2 Red chilli, whole
- 4 Cardamom pods
- 5 nos Almonds toasted
- 1 tsp cumin seeds
- Mint leaves
Grind cashews into a smooth paste
In a deep pan, heat 2 tbsp. vegetable oil, add cumin seeds and cardamom pods allow it to splutter, add whole red chilies.
Add chopped onion and fry till golden brown.
Add chopped tomatoes, 1/2 tbsp. ginger garlic paste, coriander powder, red chili powder, turmeric powder and salt.
Add pre-cut chicken into the onion tomato masala, cashew nut paste and cook for 15 minutes.
Add 1 cup (150 ml) of water and 2 tbsp. of Knorr Chef’s Chicken Masala and cook until tender
Garnish with coriander leaves, chopped toasted almonds and mint leaves.