Nagpur Chicken Curry Recipe

 

 

 Nagpur chicken curry is a spicy chicken curry filled with aromatic flavors of Indian spice. It goes very well with rice, roti and ghee rice.

Ingredients :
Chicken – 1/2 kg
Ginger garlic paste – 1tsp
Onion – 1
Turmeric – Pinch
Coconut Oil – 2 tbsp
Salt to taste
Curry leaves – few
Corriander – for garnishing
Cashew – 5

To roast and grind :
Cardamom – 2
Cinnamon – 1
Cloves – 2
Mace – 1/2
Pepper corns – 4
Stone flower – 1
Shahi jeera – 1/4 tsp
Poppy seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Corriander seeds – 1/2 tsp
Scraped Coconut – 1 tbsp
Red Chilli – 4

Method :
1. Dry roast all the ingredients mentioned in the “roast and grind” section in a low flame until the aroma starts to release, make sure you don’t burn it. Allow it to cool, grind it into a moderately smooth powder.

2. Heat coconut oil in a pan, add onion. Once it is translucent add ginger garlic paste and Sautee until raw smell of ginger / garlic fades off.

3. Add turmeric, give it a quick stir and add chicken.

4. Add grounded powder and 1/2 cup of water.

5. Add salt, Close it and allow it to cook for 20 minutes.

6. Grind cashew with water, add it to the chicken and cook until the required consistency  is reached. (oil separating out of the curry or gravy is the actually required consistency for most Indian gravies)

7. Garnish with  coriander and serve hot.

Notes :

• You can add chicken stock instead of water, it will add more taste to your dish.
• Cashew paste can be replaced with coconut milk.
• Adjust spice level according to your taste.
• I like my curry thick, If you like your’s watery adjust water accordingly.