Heat the ghee or oil on a heavy bottom nonstick pan, add they chopped onions and sauté for few mins, about 4 to 5, until translucent.Blend the cashews into a fine smooth paste and set aside.In btw baste (brush the chicken) with melted butter and turn over so it grills evenly. Skew the chicken pieces on to the skewers and grill, on grill mode for 30 mins.Pre-heat the oven to 200 degrees Celsius.This step is very important so that they don’t burn while grilling. If using wooden skewers soak them in water and leave it for half an hour.Chop the chicken into 1x1 inch cubes and add all the ingredients listed under marination and set aside for at least an hour or overnight.Next day rinse it well and set aside until needed. Soak the raw cashews in a bowl of water and let it sit overnight.Let me know if you ever try this recipe, I am very sure you are going to love it. Serve this with plain steamed basmati rice or naan. I served this with ghee rice for a more weekend treat kind of a meal. When I made this curry it was quite spicy, but that is totally up to you, if you cannot handle the heat then reduce the amount of chilli powder or use paprika instead. So I would suggest keeping this for a extravagant weekend meal, or when you have guests this is perfect to impress them with your cooking skills ) If you are in a hurry you can skip this step and add the chicken directly to the curry at the stage after you fry the onion. The method of grilling the chicken makes this recipe more authentic, you get this smokiness to the curry with the charred bits of the chicken. This gives the same kind of deliciousness and creaminess a double cream would. But since I love it so much I didn't want to give up on it, so I came up with this recipe for many of you like me who are intolerant to lactose, I used cashew cream, which is nothing but raw cashews soaked overnight and ground into this super smooth paste. So I avoid making this kind of cream based chicken curry. I looove a traditional Indian butter chicken, but for good few years I did not realise why every time I ate butter chicken my stomach would hurt and later I had to suffer, only now I learnt that I am intolerant to lactose and a traditional butter chicken we use fresh cream or double cream. Using most of the cupboard ingredients, you can impress your guests or family with this absolutely gorgeous tasting chicken curry which tastes nothing less than a restaurant one. This chicken curry might look complicated with the numerous steps but trust me it is not, once you know how to make it, it all works smoothly. I finally manged to sit down and share this super easy super delicious chicken curry. I didn't want to do this as a chore, I sure don't, I love that I can share all these delicious recipes with you all, but at the same time I wanted some time off from everything else and just get used to a new routine. It has been a roller coaster of emotions lately, with our little boy starting his big school, it is so hard to believe that not so long time ago he was so tiny and now he is such a big boy, with kids how time flies! So since it has been a huge change for all of us at home, I took some time off from blogging.
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