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Tangy Chicken Curry Recipe

Tangy Chicken Curry is a popular Indian Side Dish
Author :
On :
Friday, 3 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • Chicken joints - 500 gm
  • Vinegar - 1 tbsp
  • Onion - 1/2 cup, ground
  • ginger-garlic paste - 2 tsp
  • oil - 2 tbsp
  • chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam Masala powder - 1 tsp
  • Tomato puree - 4 tbsp
  • Almonds or Cashew nuts - 3 tbsp, ground to a paste.
  • salt to taste
  • fresh Cream or Malai to garnish
  • How to Make Tangy Chicken Curry:

    1. Remove the skin from chicken pieces and make deep slits on them.
    2. Marinate them with vinegar, one and a half tsp chilli powder, one and a half tsp Garam Masala powder and 1/2 tsp salt for 1-2 hours.
    3. In a casserole, add oil and ground onions. Microwave on high for 6-8 minutes, uncovered, stirring twice in between. Add ginger garlic paste and cook on full power for 2 minutes.
    4. Add turmeric powder and remaining chilli powder, Garam Masala powder, and tomato puree. Cook 2 minutes. Add the cashew paste, cook 2 minutes.
    5. Add the chicken pieces with the marinade and microwave, covered for 8-10 minutes. Allow to stand for 5 minutes. Serve garnished with cream or Malai with Chappati, Pulao or steamed rice.


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