Chicken Curry is a popular non-vegetarian recipe which is made with chicken, lemon juice, tomato, onion puree and a melange of spices. This easy-to-make and low on carbs dish is full of aromatic flavours. Serve this delicious North-Indian recipe to your friends and family on special occasions like anniversaries and pot luck. You can pair this mouth-watering delicacy with butter naan or paratha and steamed rice. It is a must-try chicken recipe for all the non-vegetarian lovers! Courtesy: Prateek Chawla

  • Firstly, wash the chicken under running water and keep it aside. Now, take a non-stick pan and pour little oil in it. Then add whole spices - cumin seeds, cinnamon seeds and bay leaf. Let them cook until the seeds start to crackle.
  • On the other hand, marinate the chicken with salt, turmeric powder and lemon juice and keep it aside for 20-30 minutes. Now, using a grinder, grind onion and 1 cup of water to make a puree of thick consistency and put aside till required. Wash the grinder and put cashews in it and add 1 cup of water. Make a paste of cashews of smooth consistency. Again, wash the grinder and grind red chillies with 1/2 cup of water to form a paste of thick consistency.
  • Next, take a saucepan and add onion puree with ginger and garlic paste into it and cook it for 2 minutes. Add tomato puree to the pan and cook for another 2 minutes. Meanwhile, add salt to taste and red chilli paste, and cover the pan with a lid.
  • Then add the marinated chicken pieces in the gravy and let it cook for more 15-20 minutes with the lid on the pan, after 15-20 minutes check if the chicken pieces are cooked properly. Now, add cashews and red chilli paste into the mixture and cook for another 2 minutes.
  • Now add garam masala, coriander powder, cashew nut paste and kasuri methi and mix them all well. Let the chicken curry cook for another 5 minutes and then turn off the flame. Garnish the curry with fresh coriander leaves and serve hot with steamed rice or paratha.