Remove & transfer the fried garlic & butter to a bowl.
You can skip it if you prefer less spicy. You can reduce the quantity of garlic in the recipe.Heat the gravy by adding ½ cup water before serving it.
The gravy becomes thick after some time.
Basically, the gravy is thick but you can adjust the consistency as per your liking. Adjust the consistency of the gravy as you like.It will make the cashews soft & you can grind it with tomatoes to a fine paste. Soak the cashews in water for about 10 minutes before grinding them.If the garlic is dark brown then it is over fried & it will taste bitter. One important thing to keep in mind is that you have to fry the garlic until it is light golden & not golden or dark brown in color.We have to flavor the butter with garlic but, without burning it. If you keep the heat on medium or high then garlic will burn quickly. Frying garlic in butter – Keep the heat on low & then fry the garlic in butter until it is lightly golden.You can skip the addition of lemon juice to the marinade if the curd/yogurt is sour.The longer it marinates the better it tastes. Marinate the chicken for at least 30 minutes to an hour.Coriander leaves (Cilantro) – Adds a fresh flavor to the curry.įor the detailed list of ingredients & their measurements, pleaseĬheck out the recipe card below.But definitely, it will reduce the heat from garlic. Cream – The addition of cream is optional.But if you want to avoid it for health reasons, then skip it & increase the quantity of oil. Butter – Butter gives richness to the chicken curry.Oil – You can use any cooking oil that does not have a strong smell.Cashew – Cashews make the gravy base thick & creamy.If the tomatoes you are using are sour then skip adding lemon juice. Tomato – Use plum tomatoes to make this chicken gravy.But if you do not have it then skip adding it & use regular chili powder. Kashmiri red chili powder gives a bright red color to the curry & is not spicy. I have used two different red chili powders. Spice powders – Red chili powder, turmeric powder, coriander powder, roasted cumin powder & garam masala powder.If you are using sour curd/yogurt then skip adding lemon juice to the marination. Yogurt – Use fresh curd/yogurt to marinate the chicken.Ginger – It is used to flavor the gravy.But you can adjust the quantity as per your taste. This chicken curry is mainly flavored with garlic. Garlic – Use fresh garlic to make this curry.You can also use chicken thighs or chicken with bone. Chicken – I have used boneless chicken breast to make this chicken curry.Store it in an airtight container in the refrigerator. Make-ahead recipe – You can make it ahead of time.You can add or skip the ingredients as per your taste. Easy to customize – see the ingredient list below for alternative ingredients.Quick & easy to make – You can make it quickly within 30 minutes.Garlic Chicken Curry | Lehsuni Murgh | Easy Chicken Curry.
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