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Cinnamon Chicken Curry

A flavorful and aromatic chicken curry infused with cinnamon, cloves, and cashew paste, perfect for a hearty meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 350 kcal

Ingredients
  

Meat

  • 1 kg chicken
  • 1/2 tsp chilly powder
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 4 tbsp curd
  • 10 Cashew nuts Cashew nuts
  • 1/2 cup milk
  • 8 to 10 curry leaves curry leaves
  • 2 tsp cinnamon powder (dalchini)
  • 1 whole star aniseed
  • 6-7 cloves (laung) cloves
  • 2 tbsp ginger – garlic paste
  • 2 big onions (chopped)
  • 1 big tomato (chopped)
  • 1 1/2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp pepper powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder
  • Ghee (optional) ghee as needed
  • Oil oil
  • Coriander leaves for garnish coriander leaves for garnish

Instructions
 

  • Soak cashews in milk and dry roast cinnamon, star anise, and cloves.
  • Marinate chicken, then cook onions with curry leaves and ginger-garlic paste.
  • Add spices and tomatoes, cook until oil separates, then blend with cashew paste.
  • Stir-fry chicken, add spice paste, and simmer until gravy thickens.
  • Garnish with coriander leaves and serve hot.

Notes

Adjust water for desired gravy consistency and garnish with fresh coriander.
Keyword chicken