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    Main Course
    North Indian Cuisine
    Party Dish
    Intermediate
    For 4 people

    Rajkumari Chicken: Creamy Almond-Enriched Chicken Curry


    Rajkumari Chicken is an indulgent chicken curry with a luscious almond-thickened gravy, fragrant with spices like cumin, coriander and a special shahi garam masala. The creamy gravy gets its richness from almond paste, yoghurt and a swirl of fresh cream. Warming, comforting and perfect for a special meal.

    Ingredients

    • Refined oil

      2 tbsp

    • Dried red chillies

      2

    • Onion paste

      3 tbsp

    • Ginger-garlic paste

      3 tbsp

    • Butter

      2 tsp

    • Green chilli paste

      1 tsp (adjust to taste)

    • Salt

      to taste

    • Sunrise Jeera Powder (Cumin Powder)

      1 tsp

    • Sunrise Haldi Powder (Turmeric Powder)

      1/2 tsp

    • Sunrise Dhania Powder (Coriander Powder)

      1 tbsp

    • Chicken pieces (curry cut)

      750 g

    • Almond paste

      15

    • Curd (yoghurt)

      200 g

    • Fresh cream

      2-3 tsp

    • Sunrise Shahi Garam Masala

      1 tsp

    • Sunrise Kasuri Methi

      1 tbsp

    Sunrise tip: Dry roasting the almonds lightly before grinding them into a paste will intensify their nutty flavour in the gravy.

     

    Steps

    Step 1: Prepare the Almond Paste

    Time: 2 minutes

    Chop the almonds into smaller pieces. Then add to the grinder jar and grind by adding water little by little till you reach a thick paste consistency. Set aside.

     

    Step 2: Saute Whole Spices

    Time: 2 minutes

    Heat the refined oil in a heavy-bottomed pan over medium heat. Once hot, add the dried red chillies. Saute for a few seconds until they darken slightly and release their aroma.

     

    Step 3: Saute Onion and Ginger-Garlic Paste

    Time: 5 minutes

    Add the onion paste to the pan and saute for 2-3 minutes until it begins to brown. Then add the ginger-garlic paste and continue sauteing, stirring frequently, until the raw smell dissipates and the mixture turns golden-brown.

     

    Step 4: Add Butter, Green Chilli Paste and Dry Spices

    Time: 3 minutes

    Add the butter to the pan and let it melt. Then add the green chilli paste and saute briefly. Season with salt. Stir in the Sunrise Jeera Powder, Sunrise Haldi Powder and Sunrise Dhania Powder. Mix well.

     

    Step 5: Brown the Chicken

    Time: 6 minutes

    Add the raw chicken pieces to the spiced onion mixture. Toss the chicken around to coat it well with the masala. Saute on high heat for 4-5 minutes to lightly brown the chicken.

     

    Step 6: Add Almond Paste and Yoghurt

    Time: 5 minutes

    Dilute the almond paste with 1/2 cup water. Pour this into the pan along with the beaten yoghurt. Stir well to combine everything into a smooth gravy.

     

    Step 7: Simmer Curry Until Chicken is Tender

    Time: 17 minutes

    Cover the pan, reduce heat to low and let the chicken curry simmer for about 15 minutes or until the chicken is fully cooked and tender. The gravy should also thicken.

     

    Step 8: Finish with Cream and Garam Masala

    Time: 5 minutes

    Remove the lid. Stir in the fresh cream, Sunrise Shahi Garam Masala and crushed Sunrise Kasuri Methi. Simmer uncovered for 2-3 minutes more. Check and adjust seasoning.

     

    Goes Best With

    • Side Dish: Pulao or steamed basmati rice

    • Bread: Naan, roti or paratha