Tender chicken pieces simmered in a rich, nutty gravy made from toasted sesame seeds and cashews. This North Indian curry is creamy, mildly spiced, and perfect with naan or rice for a special meal.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving
416cal
27gprotein
13gcarbs
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces)
2 pcs Onion (Medium, thinly sliced)
0.5 cup Curd (Whisked until smooth)
1.5 tbsp Ginger-Garlic Paste
3 tbsp White Sesame Seeds
10 pcs Cashews (Soaked in warm water for 15 minutes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A delightful Assamese sweet and sour tomato chutney, known as 'Bilahi Tok'. Made with ripe, juicy tomatoes and tempered with the unique aroma of panch phoran and mustard oil, this condiment strikes a perfect balance of tangy, sweet, and savory notes. It's an essential side dish that brightens up any traditional Indian meal, especially rice and dal.
A quick and zesty stir-fry where juicy prawns are tossed with bell peppers and classic Maharashtrian spices. This vibrant dish, with a hint of tang from tamarind, comes together in under 30 minutes for a perfect weeknight meal.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with curd, 1 tbsp of the ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sesame-Cashew Paste
Place a small, dry skillet over low-medium heat. Add the white sesame seeds and toast, stirring constantly, for 2-3 minutes until they turn a light golden color and release a nutty aroma. Immediately transfer them to a plate to cool to prevent burning.
Once cooled, add the toasted sesame seeds and the soaked, drained cashews to a blender or grinder.
Add 3-4 tablespoons of water and blend until you have a completely smooth, thick paste. Scrape down the sides as needed. Set aside.
3
Sauté Aromatics and Onions
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cloves, green cardamom, and the cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they are uniformly deep golden brown. This step is crucial for the gravy's flavor and color.
Add the remaining 0.5 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
4
Cook the Chicken
Add the marinated chicken along with all its marinade to the pan.
Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is seared on all sides and the moisture from the curd has mostly evaporated.
5
Build and Simmer the Gravy
Reduce the heat to low. Add the prepared sesame-cashew paste and the coriander powder.
Stir continuously for 4-5 minutes. The paste will thicken and may stick, so keep stirring until it is well-cooked and you see oil beginning to separate at the edges of the pan.
Pour in 1.5 cups of water, add the remaining 0.75 tsp of salt, and the slit green chilies. Stir well to combine everything into a smooth gravy.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has reached your desired consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and the crushed kasuri methi.
Let the curry rest, covered, for 5 minutes to allow the flavors to meld together.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with naan, roti, or steamed basmati rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Panch Phoran (A five-spice blend of fenugreek, nigella, cumin, mustard, and fennel seeds)
2 pcs Dried Red Chilies (broken in half)
0.25 tsp Turmeric Powder
2 tbsp Jaggery (grated or powdered, adjust to taste)
0.5 tsp Salt (or to taste)
0.25 cup Water (use if needed to prevent sticking)
Instructions
1
Prepare the Tempering (Tadka)
Place a heavy-bottomed pan or kadai over medium heat. Add the mustard oil and heat it until it just begins to smoke. This step is crucial to mellow its pungent flavor.
Immediately reduce the heat to low. Add the dried red chilies and the panch phoran.
Allow the spices to sizzle and splutter for about 30-45 seconds until they become fragrant. Be careful not to burn them, as this will make the chutney bitter.
2
Cook the Tomatoes
Add the finely chopped tomatoes to the pan along with the turmeric powder and salt.
Stir everything well to combine with the tempered spices.
Cover the pan and cook on low to medium heat for 10-12 minutes. Stir occasionally to prevent sticking. The tomatoes should break down and become very soft and mushy.
3
Sweeten and Simmer
Uncover the pan and add the grated jaggery. Stir continuously until the jaggery dissolves completely into the tomato mixture.
Using the back of your spoon or a potato masher, gently mash the tomatoes to achieve a smoother, more cohesive texture.
If the chutney looks too thick, add a splash of water. Let it simmer uncovered on low heat for another 5-7 minutes, until it thickens to a jam-like consistency and you see a slight sheen of oil separating at the edges.
4
Cool and Serve
Turn off the heat and let the Bilahi Tok cool down to room temperature. The flavors will meld and deepen as it cools.
Serve as a side dish with rice, dal, and other Assamese preparations. It can be stored in an airtight container in the refrigerator.
1 tbsp Tamarind Paste (Mixed with 2 tbsp warm water)
1 tsp Salt (Adjust to taste)
2 tbsp Fresh Coconut (Grated, for garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 1/4 tsp of the turmeric powder, 1/2 tsp of the red chili powder, and 1/2 tsp of the salt.
Mix thoroughly to ensure each prawn is evenly coated. Set aside to marinate for 10-15 minutes while you prepare the other ingredients.
2
Prepare the Tempering (Tadka)
Place a wide pan or kadai over medium-high heat and add the vegetable oil.
Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Immediately add the curry leaves and sauté for another 15-20 seconds until they turn crisp and aromatic.
3
Sauté Aromatics and Vegetables
Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.
Stir in the capsicum strips and cook for 2-3 minutes. They should be slightly tender but still retain a bit of crunch.
4
Cook the Prawns
Reduce the heat to low. Add the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for 1 minute to cook the spices without burning them.
Increase the heat to medium-high and add the marinated prawns to the pan.
Stir-fry for 3-4 minutes. The prawns are cooked when they turn pink, opaque, and curl into a 'C' shape. Be careful not to overcook.
5
Finish and Garnish
Pour in the tamarind water, add the garam masala and the remaining 1/2 tsp of salt. Mix well and let it simmer for 1 more minute for the flavors to meld.
Turn off the heat. Garnish generously with grated fresh coconut and chopped coriander leaves.
Serve immediately with hot bhakri (millet flatbread), chapati, or steamed rice.
