• Serves:
  • Prep Time:
  • Cooking:
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  1. Mix together all the ingredients for marination and rub them to the chicken pieces. Keep aside for atleast 1-2 hours.
  2. Heat 1 tbsp Oil in a kadhai and add cumin seeds. Now add sliced onions and fry till lightly browned. Add cashewnuts and fry. Add ginger and garlic and fry for a min. Now add chopped tomatoes and 1 tsp water and fry till the mixture becomes pulpy. Now
  3. Heat 1 tsp oil in a pressure cooker and add the finely chopped onion. Fry till translucent and add the chicken and mix. Add 1/4 cup water and pressure cook the chicken for about 2-3 whistles. This step ensures the chicken is cooked and nice and juicy
  4. Heat remaining 1 tbsp oil in a pan and add the ground paste. Fry on medium flame , till oil seperates out.Mix 1 tsp red chilly powder,turmeric powder and garam masala in 2-5 tsp water and add this paste to the pan. Fry for 1 min.
  5. Add chicken masala and fry. Add more water if the gravy is too thick. Cover the lid and cook for 2-3 mins on low flame. Finally add the cream and simmer for 1 min. Transfer in a serving bowl and garnish with chopped coriander. Serve hot with parathas

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