Chicken Darbari

• Marinate boneless chicken leg pieces for 30 mins

Nutrition values are AI-estimated based on ingredients.

• Blanched almonds: about a handful, 8-10 pieces
• Cashews: a handful, similar quantity
• Poppy seeds (khus khus): about 1-2 tablespoons
• Roughly chopped red tomatoes: about 1-2 medium tomatoes
• Fried brown onions: a handful, about 1/2 to 1 cup
• Whole coriander seeds: about 2 tablespoons
• Fennel seeds (saunf): about 1 tablespoon
• Black peppercorns: about 1 teaspoon
• Green cardamom pods: 3-4
• Cinnamon sticks: 2-3 small pieces
• Dried red chilies: 3-4
• Thick white yogurt: about 1 cup
• Red chili powder: about 2-3 tablespoons
• Ginger-garlic paste: 1-2 tablespoons
• Salt: to taste
• Boneless chicken leg pieces: approximately 500g-1kg
• Cooking oil: about 2-3 tablespoons
• Ghee (clarified butter): about 1-2 tablespoons
• Water: about 1 cup
• Fresh cream: 2-3 tablespoons
• Slit green chilies: 2-3
• Dried fenugreek leaves (kasuri methi): a pinch
• Fresh chopped coriander leaves: a handful

1. 1Make a smooth white paste by blending blanched almonds, cashews, and poppy seeds.
2. 2Prepare a reddish-brown paste by blending chopped tomatoes and pre-fried brown onions.
3. 3Dry roast whole coriander seeds, fennel seeds, black peppercorns, green cardamom, cinnamon sticks, and dried red chilies until aromatic, then grind into a fine reddish-brown powder.
4. 4Combine thick yogurt, red chili powder, ginger-garlic paste, and salt in a large bowl to form a vibrant red marinade.
5. 5Add boneless chicken leg pieces to the marinade and coat them completely.
6. 6Heat cooking oil and ghee in a large kadai (wok-like pan).
7. 7Add the marinated chicken to the hot pan.
8. 8Add the white nut paste to the chicken, stir, cover with a lid, and cook on low heat for about 5 minutes.
9. 9Remove the lid, stir the chicken, then add the tomato-fried onion paste and cook for another 3-4 minutes.
10. 10Add water to the pan, cover it again, and simmer for 15 minutes.
11. 11Remove the lid, stir the rich, thick, reddish-orange curry, then drizzle fresh cream, add slit green chilies, dried fenugreek leaves (kasuri methi), and fresh chopped coriander leaves.
12. 12Gently stir all the finishing touches into the curry until combined.

These instructions are our analysis of the original video. Watch on YouTube →