Servings:
Ingredients
- 4 tsp Ghee
- 1 no Bay Leaf
- 135 gm Onion sliced
- 1 tbsp Ginger-Garlic Paste
- 500 gm Chicken curry cut
- 1½ tsp Salt
- 1 cup Water
- ¼ cup Fresh Cream
- ¼ cup Yoghurt beaten
Masala
- 15 no Whole Black Pepper Corn
- 4 no Whole Green Cardamom Pod
- 3 no Whole Cloves
- 1 inch Cinnamon Stick 1 No
- ½ tsp Whole Cumin Seeds
- 4 no Whole Kashmiri Red Chilli
Paste
- ¼ cup Fresh Grated Coconut
- ¼ cup Cashew Nuts
- ¼ cup Pistachios
- ½ tsp Poppy Seeds (Khus Khus)
- 1 cup Water
Instructions
Preparing Paste
- Bring water to a boil in a small pot. Add pistachios
- Blanch Pistachios for 2–3 minutes. Drain and peel off the skin.
- In a blender, combine the blanched pistachios, cashew nuts, poppy seeds, fresh grated coconut, and water.
- Blend all the ingredient until smooth and creamy.
Preparing Masala
- Heat a kadai over low flame. Add whole black pepper, green cardamom pods, cloves, cinnamon stick, cumin seeds, and Kashmiri red chillies.
- Dry roast all the ingredient for about 2–3 minutes until fragrant.
- Allow the roasted spices to cool slightly. grind them into a fine powder using a spice grinder or blender.
Preparing Country Captain Curry
- In the same kadai, heat ghee over low flame until melted.
- Add bay leaf to the ghee and sauté for about 30 seconds until aromatic.
- Add sliced onions and sauté for about 5–7 minutes until they turn golden brown.
- Stir in ginger-garlic paste and cook for about 2–3 minutes until the raw smell disappears.
- Add the ground masala and salt to the onion mixture; mix well and cook for another minute.
- Introduce chicken pieces to the kadai and sauté for about 2 minutes until they are coated with spices.
- Add water to the kadai and bring it to a boil.
- Stir in the prepared paste and simmer for about 5 minutes on medium flame.
- Reduce heat to low, then add fresh cream and beaten yoghurt. Mix thoroughly and cook for an additional minute.
- Serve Hot with Rice or your choice of breads
Notes
Substitutions:
- You can replace ghee with vegetable oil or butter if desired.
- For a vegan version, use tofu instead of chicken and coconut cream instead of dairy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat before
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