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Chicken curry and rice is a match made in heaven! Juicy bites of chicken cooked till tender in a simple Punjabi style gravy, enriched with cold pressed mustard oil. Simple and uncomplicated without compromising on quality and taste.

Cuisine                                   Preparation Time                                   Makes                           Type
Indian                                  1 Hour and 30 Minutes                             2 serving                       Non-Veg




500 G Boneless chicken chunks

1 large (100 G) Onion; chopped

1 Tomato; chopped

150 G Tomato puree

1 cup boiled cashew nut paste

30 ml Azafran cold press Groundnut oil

1 tsp Cumin seeds (Jeera)

1 tsp Ginger-garlic paste

10 G Green chillies; chopped

1 tsp Garam masala powder

1 tsp Chilli powder

½ tsp Turmeric powder

Salt and water as required

Coriander for garnishing


1 cup yogurt

20 ml Azafran cold press mustard oil

1 tsp Ginger–garlic paste

1 tsp Chilli powder

½ tsp Garam masala powder

¼ tsp Turmeric powder

Salt as required


Mix all the ingredients for marinating in a big bowl and add the chicken chunks to it. Marinate for one hour in the refrigerator.

Add 30 ml Azafran cold press groundnut oil in a pan. Add the green chillies, onions and ginger-garlic paste. Sauté well.

Add the tomatoes and tomato puree. Cook well. Add chilli powder, garam masala powder, turmeric powder and salt.

Add the marinated chicken and the cashew nut paste. Add water, cover and cook for 10 to 15 minutes.

Garnish with coriander and serve hot with rice or rotis.



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