Tangy Chicken Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

  • Remove the skin from chicken pieces and make deep slits on them.
  • 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.
  • 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.
  • Add turmeric powder and remaining chilli powder, Garam Masala powder, and tomato puree. Cook 2 minutes. Add the cashew paste, cook 2 minutes.
  • 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.