• 500 grams skinless chicken pieces
  • 100 grams raw unsalted cashews, almonds, pistachios (100grams total)
  • 1 teaspoon garam masala powder
  • 2 tablespoons ginger garlic paste
  • 2 medium-sized onions
  • 1 medium-sized tomato
  • 2 red chili peppers
  • 2 green chili peppers
  • 2 cloves
  • 2 cardamom pieces
  • 2 small cinnamon sticks
  • Turmeric powder, to taste
  • Salt, to taste
  • Oil
  • Fresh Coriander, to taste


  1. Place chicken in a deep bowl, and marinate it with the ginger garlic paste, garam masala, tumeric powder and salt. Set it aside for 30 minutes.
  2. Grind cashews, almonds, pistachios and make a fine paste.
  3. Finely chop the onions and set aside. Finely chop the tomato and set it aside. Finely chop the fresh coriander and set it aside. Slit the green chili peppers vertically and set aside.
  4. Heat oil in a deep frying pan (with a closed lid) over a medium flame. Put the cloves, cardamom, cinnamon sticks and red chili peppers in the pan and fry. Add onion and green chili peppers and fry till onions are golden brown. Add the tomato and once its cooked, add little salt.
  5. Now add the marinated chicken into the pan and close the lid. Wait for 5-10 minutes until the chicken is cooked. Stir the chicken so it gets mixed with other ingredients.
  6. Now add the cashew, almond, pistachio paste and stir. Close the lid and wait for 5-10 minutes.
  7. Stir, check salt and add if required. Add the freshly chopped coriander and stir. After 2 minutes, remove the pan from flame.
  8. Your chicken curry is ready to serve!