Anjappar Chicken Masala Recipe

Prepare cashew paste

Place 3/4 cup raw cashews (or the measured amount from ingredients) in a small bowl, cover with 2–3 tbs warm water and let sit 10 minutes, then blend to a smooth paste. Measure out the amounts needed: 1/2 cup for marinade and 1/4 cup for sauce. Reserve any extra in refrigerator.

In a large bowl combine yogurt, 2 tbs oil, ginger-garlic paste, lemon juice, salt, turmeric, red chili powder, and 2 tbs of the Anjappar-style masala. Stir until smooth.

Add the cashew paste (1/2 cup) to the yogurt mixture and mix thoroughly to create a thick, creamy marinade.

Pat the chicken pieces dry with paper towels. Make 2–3 shallow slashes on each piece to help marinade penetrate. Add chicken to the marinade, coat well, cover, and refrigerate for at least 4 hours or preferably overnight for best flavor.

Remove marinated chicken from refrigerator 30 minutes before cooking to bring closer to room temperature.

Preheat oven to 200°C (400°F) if you plan to roast the chicken finish in oven (optional step described below). Alternatively, you can cook fully on stovetop.

Heat 2 tbs oil or ghee in a heavy-bottomed wide skillet or Dutch oven over medium heat. Add cinnamon stick, cardamom pods and cloves and sauté for 30 seconds until fragrant.

Add sliced onions and curry leaves (if using). Cook, stirring occasionally, until onions are golden brown, about 10–12 minutes. Scrape any browned bits from the pan.

Add 1 tsp ginger-garlic paste and cook 1 minute, then stir in tomato puree, red chili powder, ground coriander and cumin. Cook the mixture until oil separates from the tomato-onion base, about 6–8 minutes on medium-low heat.

Stir in the reserved 1/4 cup cashew paste and 0.5 cup water or chicken stock to loosen the sauce. Simmer gently for 3–4 minutes to integrate flavors. Taste and adjust salt.

Add the marinated chicken pieces to the sauce in a single layer, tucking them into the sauce so the chicken is partially submerged. Spoon sauce over top to coat.

Bring the sauce to a gentle simmer, cover with a lid slightly ajar, and cook on medium-low for 15–18 minutes, turning once halfway, until chicken is mostly cooked through (internal temp ~70°C/158°F).

Finish by roasting (optional for char and depth)

If you prefer roasted/charred finish like Anjappar style, transfer chicken pieces and some sauce to a shallow ovenproof tray and roast at 200°C (400°F) for 8–12 minutes, flipping once, until skin edges are lightly browned and chicken reaches 75°C (165°F). Alternatively, broil 3–4 minutes each side to char slightly. Return to skillet after roasting and simmer 2 minutes to marry flavors.

If cooking entirely on stovetop, remove lid for the last 5–7 minutes and increase heat to medium-high to reduce and thicken the sauce and brown the chicken edges, turning pieces to get some caramelization.

Stir in chopped cilantro and squeeze 1 tbs lemon juice into the sauce. Adjust seasoning with additional salt or lemon to taste.

Transfer chicken to a serving platter or serve directly from the skillet. Garnish with fried cashew halves, slivered almonds and cilantro sprigs. Serve hot with lemon wedges on the side.

Recommended accompaniments: steamed basmati rice, ghee rice, parathas or naan, and a simple salad or raita.