This recipe is very close to me because its one of those recipes that my husband and i on the VERY first attempt, fell in love with. Back in the days, when my mother would enforce including cilantro in salads, on top of dals and include it in raita made at home, it would drive me up the wall. Funny how things/ tastes change and develop overtime! I now make chutneys of all kind with cilantro and make dressings with cilantro and tahini! This recipe takes longer to assemble than any other recipe i have posted yet but is SO worth it !

You can include spinach in this as well but to really bring out the flavor of
Absolute favorite in the household and one does not end up feeling heavy or stuffed. A dish like this when served at restaurants, would be loaded with cream/butter and milk. I have used cashews for thickness and that texture !
If you do give it a try, please tag me on Instagram bammbi101 or my website.

• Marinade for the chicken –
• Ingredients :-
• Cilantro – half a bunch 
• Ginger – 1 tbsp
• Garlic – 2 cloves
• Green chillies – 1
• Yogurt – 5 tbsp
• Turmeric – 1 tbsp
• Garam masala – 2 tbsp
• Salt – 1 tbsp + 2 tsps
• Place all the ingredients in a blender and blend until its a thick paste and pour over chicken cubes.

• Curry –
• Ingredients :-
• Jalapenos – 2
• Mint leaves – handful
• Green chillies – 1
• Ginger – fresh 1 tbsp chopped finely.
• Shredded coconut unsweetened – 3 tbsp
• ​Coconut Milk – 2 tbsp

• Paste before serving :- Place in a blender and make a paste.
• Cashews- soaked for at least 4 hours – 1/4 cup
• Poppy seeds (white) – roasted 1 tbsp
  

Directions :-
I prefer chicken breasts while making dishes like butter chicken and or dhaniya chicken. 

Chop the breasts into small pieces and mix in the marinade. Let it sit in the fridge for 2 hours. 

In a blender, make a paste of cilantro, jalapenos, mint leaves, green chili , ginger, milk and shredded coconut unsweetened. 

Pour this on a separate dish.
Heat a pan to medium-low to roast the white poppy seeds. keep a timer of 5 minutes. Make sure to check after 4 minutes.

Place the cashews and poppy seeds into a blender and keep the paste aside.

After 2 hours of marination, pressure cook the chicken to about 3 whistles with just minimum water.

Once the cooker is cooled, add the curry into the cooker along with the chicken. 
Add the paste when the chicken curry comes to a boil. 

Let it sit for 5-10 minutes.

Top with more cilantro or garnish with just onions and serve with Jeera rice/Cumin seed rice or a hot naan!