Indian Chicken Curry Cooked in Walnut Sauce

Indian Chicken Curry Cooked in Walnut Sauce

I am not a chicken fan, I can have it but I do not enjoy eating this bird a lot. But this dish is different, I love this chicken dish because the flavour is mysterious. Since I know the recipe I know what goes in the sauce, yet every time I have this one I wonder if I added something by mistake that I can’t figure out. The texture is smooth, the sauce base is made of herbs, spices, garlic and walnuts and is slightly reminiscent of our Indian Korma but has a completely different flavour, something that I really can’t explain here.

It is not sweet or hot or sour, it tastes different and mysterious is all I can say. Last evening I made this for my friends and they loved it. According to them, I don’t make anything better than this…hmmmmm. So here it is I am sharing my well kept secret recipe with you, hope you love the dish just as much as I do.

Feel free to make changes in qualities if you don’t like mine, I like garlic and onion so I put a lot of that because that makes the sauce thick without water but if you are not a huge garlic fan then put the amount you are comfortable with.

Since it was an evening with friends I made 1 kg and 500 gms chicken, that was for 8 people. I still have some leftovers in the fridge.

Serves: 8-10 people

Prep. Time: 10 mins

Cooking Time: 45 minutes-1 hour

Ingredients For Indian Chicken Curry Recipe:

• Chicken: 1.5 kg. Cut into pieces
• Onions: 10 big onions, sliced.
• Garlic: 1 whole. 12-15 pods.
• Walnuts: Half cup
• Indian Garam Masala: 2 heaped tablespoon
• Coriander Powder: 2 heaped teaspoon
• Garam Masala Whole Spices: Cinnamon stick-1 small, Cloves:3-4, Coriander seeds: 1 tablespoon, Cumin:1 teaspoon, Dried red chillies:2, Pepper: 1 tbsp, Star anise: Just a small part of the flower (This is a strong spice, use just a small portion of the flower, less than half is my suggestion.)
• Cumin Powder: 1 Teaspoon
• Bay Leaf: 3-4
• Paprika or Chilli powder: 2 tablespoons (Or the amount you prefer)
• Salt
• Fresh Coriander: For Garnish
• Oil
• Olive/ Any Vegetable Oil

Methods:

Make the Pastes:

1. In two tablespoons of oil cook sliced onions. Cook till they caramelize (Turn light brown). Turn the heat off, and let this cool. Divide this into 2 parts. Make a paste of one part in a blender, and leave the other part aside.
2. Walnut Paste: Blend the garlic, walnut and dry garam masala. They will form a coarse paste.

Cooking:

1. In a hot deep pan, pour some oil, add the caramelized onions, and bay leaf, and let this cook for a few seconds add the chicken, salt mix everything well. Cover the pan and let this cook for about 5-7 minutes.
2. Now add the walnut paste, mix the paste very well with the chicken and the onion, add the paprika or chilli powder, cumin powder, and coriander powder, and mix all together.
3. Cover and let this cook for another 1o minutes on low heat. No need to come and check and the onions, and chicken will release water. Come back after 10-12 minutes, now add the garam masala powder, and mix everything together.
4. Keep the lid on and let this cook on low heat. Stir occasionally.
5. After some 30 minutes, you will see the chicken will change colour, the curry will get thicker, now increase the heat a little, this will help the curry to get a red colour, stir occasionally.
6. Check the chicken after 45 minutes. The curry should have thickened and the meat should be tender now.
7. The dish is ready, garnish with coriander and serve.

This dish tastes great with white steamed rice.

Indian Chicken Curry Cooked in Walnut Sauce

Recipe by KhushbooCourse: MealsCuisine: Indian

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Ingredients

• Chicken: 1.5 kg. Cut into pieces

• Onions: 10 big onions, sliced.

• Garlic: 1 whole. 12-15 pods.

• Walnuts: Half cup

• Indian Garam Masala: 2 heaped tablespoon

• Coriander Powder: 2 heaped teaspoon

• Garam Masala Whole Spices: Cinnamon stick-1 small, Cloves:3-4, Coriander seeds: 1 tablespoon, Cumin:1 teaspoon, Dried red chillies:2, Pepper: 1 tbsp, Star anise: Just a small part of the flower (This is a strong spice, use just a small portion of the flower, less than half is my suggestion.)

• Cumin Powder: 1 Teaspoon

• Bay Leaf: 3-4

• Paprika or Chilli powder: 2 tablespoons (Or the amount you prefer)

• Salt

• Fresh Coriander: For Garnish

• Oil

• Olive/ Any Vegetable Oil

Directions

• Make the Paste:
• In two tablespoons of oil cook sliced onions. Cook till they caramelize (Turn light brown). Turn the heat off, and let this cool. Divide this into 2 parts. Make a paste of one part in a blender, and leave the other part aside.
• Walnut Paste: Blend the garlic, walnut and dry garam masala. They will form a coarse paste.
• Cooking:
• In a hot deep pan, pour some oil, add the caramelized onions, and bay leaf, and let this cook for a few seconds add the chicken, salt mix everything well. Cover the pan and let this cook for about 5-7 minutes.
• Now add the walnut paste, mix the paste very well with the chicken and the onion, add the paprika or chilli powder, cumin powder, and coriander powder, and mix all together.
• Cover and let this cook for another 1o minutes on low heat. No need to come and check and the onions, and chicken will release water. Come back after 10-12 minutes, now add the garam masala powder, and mix everything together.
• Keep the lid on and let this cook on low heat. Stir occasionally.
• After some 30 minutes, you will see the chicken will change colour, the curry will get thicker, now increase the heat a little, this will help the curry to get a red colour, stir occasionally.
• Check the chicken after 45 minutes. The curry should have thickened and the meat should be tender now.
• The dish is ready, garnish with coriander and serve.