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A robust and aromatic chicken curry with a unique green masala made from cilantro, mint, and green chilies. This nomadic-style dish is tangy, spicy, and incredibly flavorful, perfect for a hearty meal with naan or rice.
For 4 servings
Prepare the Green Masala and Marinate Chicken
Sauté Aromatics and Build the Curry Base
Roast Flour and Spices
A robust and aromatic chicken curry with a unique green masala made from cilantro, mint, and green chilies. This nomadic-style dish is tangy, spicy, and incredibly flavorful, perfect for a hearty meal with naan or rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 376.54 calories per serving with 26.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Marinated Chicken
Simmer the Curry
Finish and Garnish
Rest and Serve
Replace the chicken with 400g of paneer cubes, large-cut mushrooms, or a mix of sturdy vegetables like potatoes and cauliflower. Add the paneer or vegetables after sautéing the spices and reduce the simmering time to 10-12 minutes.
For a richer, more indulgent curry, substitute the yogurt in the marinade with a paste made from 10-12 soaked cashews. You can also increase the amount of fresh cream to 1/4 cup at the end.
This recipe works wonderfully with 500g of mutton. Brown the mutton pieces after the onions, then add the marinade and spices. Increase the simmering time to 45-60 minutes or pressure cook until the mutton is tender.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The curry is rich in spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
The use of yogurt provides probiotics, which are beneficial bacteria that promote a healthy gut microbiome, aiding in digestion and nutrient absorption.
Fresh herbs like cilantro and mint are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Chicken Banjara Curry is a rustic and robust dish, believed to have originated from the nomadic 'Banjara' tribes of India. It's characterized by its vibrant green masala made from cilantro, mint, and green chilies, and a thick, tangy gravy thickened with besan (chickpea flour).
Yes, you can. For a dairy-free version, you can use a paste of soaked cashews or almonds to provide creaminess. Alternatively, you can use coconut milk, but be aware that this will change the flavor profile to be less tangy and more coastal.
A raw taste is often due to not roasting the besan (chickpea flour) long enough. Ensure it becomes aromatic before proceeding. Bitterness can result from burning the onions or powdered spices, so always sauté them on low to medium heat.
Leftover Chicken Banjara Curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months.
It can be a part of a healthy diet. It's high in protein from the chicken and contains beneficial herbs and spices. However, the calorie and fat content depends on the amount of oil and cream used, and whether you use bone-in or boneless chicken. For a healthier version, use less oil and skip the cream.
A typical serving (around 260g) of Chicken Banjara Curry contains approximately 380-450 calories. The exact number can vary based on the cut of chicken (boneless breast vs. bone-in thigh) and the amount of oil and cream used in the preparation.
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