Name: Roasted Chicken Curry recipe by Sreeparna Banerjee Mitra at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 800 gms chicken; 100 gm cashew nuts paste; 50gm fresh cream; 100gm butter; 2 big sized onions paste; 4 tablespoons ginger-garlic paste; 2 medium sized tomato puree; 2 tablespoons curd; Salt to taste; 1 teaspoon red chilli powder; 1 teaspoon cumin powder; 2 teaspoons garam masala powder

ABOUT Roasted Chicken Curry RECIPE

Roasted Chicken is generally used as starter. I have tried a new twist to use it as a side dish that goes well with rice or naan. It's very similar to murg musallam.

Ingredients Serving: 4

800 gms chicken
100 gm cashew nuts paste
50gm fresh cream
100gm butter
2 big sized onions paste
4 tablespoons ginger-garlic paste
2 medium sized tomato puree
2 tablespoons curd
Salt to taste
1 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoons garam masala powder

Instructions

Marinate the chicken with curd, salt and 2 tablespoons of ginger-garlic paste for an hour.
After an hour toss the chicken with butter and roast.
Take a non-stick pan and heat the oil.
Add onion paste, ginger-garlic paste and mix.
Add tomato puree and mix.
Add cream and cashew nuts paste and mix.
Now add all the masala powders and mix well.
Add 1 cup of water.
Add roasted chicken pieces gently and cover for sometime. When the gravy is thick serve hot.

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