• 3 tablespoons of pure ghee
  • 10 nuts of cashew
  • 4 large chopped Onions
  • 6 cloves of garlic
  • 1 teaspoon of minced Ginger
  • 3 green chillies
  • 2 pods of cardamom
  • 1 leaf of bay
  • 3 cloves
  • 1 stick of cinnamon
  • 1/2 kg of chopped chicken
  • 1/2 teaspoon of powder of turmeric
  • 1 teaspoon of powder of coriander
  • 1/2 teaspoon powder of chilli
  • 1/2 teaspoon powder of garam masala
  • 2 tablespoons of cream
  • Salt

Indian Chicken curry is an eatery style, a north Indian dish with a rich, dark-colored onion sauce that will make them lick the plate! Serve it with parathas, biryani or jeera rice, and don’t hesitate to substitute paneer on the off chance that you are vegan. This dish is a complete pleasure to have the best for dinners or get-togethers.


  1. Prepare cashew nuts by soaking them in heated water for 10 minutes. Additionally, rub turmeric powder everywhere throughout the chicken. Put the two things aside.
  2. Place a pan on flame and add ghee to it, and also add all of the onions. And now, Sprinkle half teaspoon of salt over all the onions and blend. Lower flames spread and cook the onions till they are profound dark in color.
  3. Mix the way toward stirring the onions. Blend them around every 5-6 minutes to keep them from sticking to the base and getting burned. This entire procedure of caramelizing to the onions should take around 20 minutes. When the onions are dark colored, exchange them to a blender with the cashew nuts, cloves of garlic, minced ginger, chili (green) and 1/4 container water. Blend smooth.

  1. Turn on the flame put the pan and add ghee, and include cardamom, the leaf of bay, cloves and cinnamon. Mix for a moment or two and include the onion paste. Cook for some time, Include powder of coriander powder, chili powder, powder of garam masala and salt then cook for 2 min.
  2. Add chicken to the container alongside 1/4 glass water. Spread and cook the obtained chicken for some 20 minutes or until completely cooked. This will be a thick sauce, add cream and mix well Turn off the flame. Give the curry a chance to let it sit for 9 minutes before you serve it. Serve hot.


  • The dish tastes much better when it’s left to sit for two or three hours or overnight which makes it flawless when you need to prepare for a gathering.
  • Preserve this dish in the refrigerator for 2 to 3 days.


  • Don’t let the chicken overcook.
  • Don’t add too much of masalas it will overpower the whole dish.