Aam Chicken | How to make Aam Chicken

By Tanushree Bhowmik  |  2nd Jun 2016  |  
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  • Aam Chicken, How to make Aam Chicken
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About Aam Chicken Recipe

It is a sweet-spicy chicken curry with chunks of ripe mango, crunchy cashewnuts with flavours of chilli and curry leaves.

Aam Chicken is an authentic dish which is perfect to serve on all occasions. The Aam Chicken is delicious and has an amazing aroma. Aam Chicken by Tanushree Bhowmik will help you to prepare the perfect Aam Chicken in your kitchen at home. Aam Chicken needs 30 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Aam Chicken. This makes it easy to learn how to make the delicious Aam Chicken. In case you have any questions on how to make the Aam Chicken you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Tanushree Bhowmik. Aam Chicken will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Aam Chicken

Ingredients to make Aam Chicken

  • chicken (thighs and legs) - 4 pieces, washed, dried and scored
  • Ripe mango (firm fleshed one) - 1 medium sized, peeled and cut into cubes
  • cashewnuts - 8-10
  • Refined vegetable oil - 1 tbsp + 1 tsp
  • Boiled onion paste - 2 tbsp
  • ginger paste - 1 + 1 tsp
  • Whole coriander seeds - 1 tsp
  • curry leaves - 1 sprig
  • Kashmiri red chilli powder - 1 tsp
  • turmeric powder - 1 tsp
  • red chilli powder - 1/2 tsp
  • Dried whole red chilli - 2
  • Ripe mango puree - 1 tbsp
  • salt to taste
  • lemon juice - 1 tsp (optional)

How to make Aam Chicken

  1. Marinate the chicken with 1 tsp oil, 1/2 tsp kahsmiri red chilli powder, 1/2 tsp turmeric powder, 1 tsp ginger paste and salt. Set aside for 30 minutes in a refrigerator.
  2. Dry roast the coriander seeds in a pan and coarsely crush them.
  3. Heat the remaining oil in a pan. Fry the cashews till golden brown, remove from pan and keep aside.
  4. Temper the oil with dry red chilli and half the coriander seeds. Add the chicken to the pan and fry over medium heat till the chicken is lightly browned on all sides.
  5. Add the boiled onion paste and the ginger paste to the chicken; reduce the heat to low and sauté for a couple of minutes till the ginger paste is no longer raw. Add the curry leaves.
  6. Mix the spice powders in a little water and add to the pan; sauté till the rawness is gone, tossing to coat the chicken evenly.
  7. Add 1/2 cup of water, salt and the mango puree. Cover and cook over low flame till chicken is cooked through. Stir occasionally to avoid burning at the bottom.
  8. Tip in the mango pieces, toss for a couple of minutes and add the cashews and remaining coriander seeds.
  9. Sprinkle the lemon juice, if desired, check seasoning and take off the flame. Serve with plain rice or roti.

My Tip:

Use any firm fleshed mango that is not over ripe.

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