Roasted Chicken Curry | How to make Roasted Chicken Curry

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By Sreeparna Banerjee Mitra
Created on 8th Apr 2017
  • Roasted Chicken Curry, How to make Roasted Chicken Curry
Roasted Chicken Curryby Sreeparna Banerjee Mitra

About Roasted Chicken Curry

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.

Roasted Chicken Curry is a popular aromatic and delicious dish. You can try making this amazing Roasted Chicken Curry in your kitchen. This recipe requires 60 minutes for preparation and 60 minutes to cook. The Roasted Chicken Curry by Sreeparna Banerjee Mitra has detailed steps with pictures so you can easily learn how to cook Roasted Chicken Curry at home without any difficulty. Roasted Chicken Curry is enjoyed by everyone and can be served on special occasions. The flavours of the Roasted Chicken Curry would satiate your taste buds. You must try making Roasted Chicken Curry this weekend. Share your Roasted Chicken Curry cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sreeparna Banerjee Mitra for inputs. In case you have any queries for Roasted Chicken Curry you can comment on the recipe page to connect with the Sreeparna Banerjee Mitra. You can also rate the Roasted Chicken Curry and give feedback.

  • Prep Time60mins
  • Cook Time60mins
  • Serves4People
Roasted Chicken Curry

Ingredients to make Roasted Chicken Curry

  • 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

How to make Roasted Chicken Curry

  1. Marinate the chicken with curd, salt and 2 tablespoons of ginger-garlic paste for an hour.
  2. After an hour toss the chicken with butter and roast.
  3. Take a non-stick pan and heat the oil.
  4. Add onion paste, ginger-garlic paste and mix.
  5. Add tomato puree and mix.
  6. Add cream and cashew nuts paste and mix.
  7. Now add all the masala powders and mix well.
  8. Add 1 cup of water.
  9. Add roasted chicken pieces gently and cover for sometime. When the gravy is thick serve hot.
My Tip: One can also use poppy seed paste and whole garam masala grinded.

Reviews for Roasted Chicken Curry (2)

Preeti Gurung6 months ago
So delicious!
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bina bedi6 months ago
V nice way of making chicken curry !!
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