This comforting dish combines tender chicken with a rich, creamy sauce that's perfect for a cozy night in. Easy to make and packed with flavor, it's sure to become a family favorite in no time.
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Start by blending fried onions, green chilies, and coriander leaves in a chopper until finely chopped. Add the chicken along with salt, chili powder, crushed cumin, coriander powder, and roasted chickpeas powder. Blend everything into a smooth paste.
Transfer the mixture to a bowl, add ginger-garlic paste, and mix well.
Grease your hands with a little oil, then take small portions of the chicken mixture and shape them into small kebabs. You can use a straw, skewer, or even a clean pencil to hold their shape.
Heat some oil in a pan and fry the kebabs on medium-low heat until they turn golden brown. Once done, set them aside.
For the gravy, heat oil in a pan and sauté ginger-garlic paste for a minute or two. Add tomato puree and cook on medium-low heat for 2-3 minutes.
Stir in fried onions, salt, chili powder, coriander powder, turmeric, and crushed cumin. Mix well and cook for a couple of minutes.
Add yogurt and cook for another 2-3 minutes. Then gently add the fried kebabs and pour in some cream to make it nice and smooth. Give it a good stir.
Sprinkle chopped coriander leaves on top, turn off the heat, and garnish with a few more coriander leaves and chilies before serving.
- Use cooked, shredded chicken to save time and ensure even cooking.
- Don’t overcook the casserole; bake just until bubbly to keep it creamy.
- Add a sprinkle of cheese on top during the last few minutes for a golden crust.
This dish is a perfect blend of creamy, savory flavors with tender chicken and hearty vegetables. It’s comforting and easy to make, making it a great choice for busy weeknights or family dinners. The rich sauce pairs well with a variety of sides, satisfying everyone at the table.
Serve with a fresh green salad or steamed vegetables to balance the richness. A side of crusty bread or garlic toast is also great for soaking up the creamy sauce. This dish pairs nicely with a light white wine or iced tea.
Let the casserole cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months—thaw in the fridge overnight before reheating gently in the oven.
