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In a bowl, combine the boneless chicken thighs, ginger-garlic paste, 3/4 teaspoon turmeric powder, red chilli powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes.

In a separate bowl, combine the thinly sliced onion, thinly sliced capsicum, 20 grams of crushed roasted peanuts, Kashmiri chilli powder, 1/3 teaspoon turmeric powder, garam masala, crushed kasuri methi, and salt. Toss well to combine all ingredients. Let this mixture rest for 5 minutes.

Heat the mustard oil in a kadhai or large pan over medium-high heat until hot.

Add the marinated chicken to the hot kadhai. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and almost cooked through.

Add the onion-capsicum mixture to the kadhai with the chicken. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly but still retain some crunch.

Remove the kadhai from the heat. Stir in the whisked thick high-protein curd or Greek yogurt, optional honey, and chaat masala until well combined.

Garnish the curry with finely chopped green chillies, chopped coriander leaves, and extra crushed peanuts.

Serve immediately with soft roti or paratha and enjoy.


In a bowl, combine the boneless chicken thighs, ginger-garlic paste, 3/4 teaspoon turmeric powder, red chilli powder, coriander powder, and salt. Mix well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes.

In a separate bowl, combine the thinly sliced onion, thinly sliced capsicum, 20 grams of crushed roasted peanuts, Kashmiri chilli powder, 1/3 teaspoon turmeric powder, garam masala, crushed kasuri methi, and salt. Toss well to combine all ingredients. Let this mixture rest for 5 minutes.

Heat the mustard oil in a kadhai or large pan over medium-high heat until hot.

Add the marinated chicken to the hot kadhai. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and almost cooked through.

Add the onion-capsicum mixture to the kadhai with the chicken. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly but still retain some crunch.

Remove the kadhai from the heat. Stir in the whisked thick high-protein curd or Greek yogurt, optional honey, and chaat masala until well combined.

Garnish the curry with finely chopped green chillies, chopped coriander leaves, and extra crushed peanuts.

Serve immediately with soft roti or paratha and enjoy.
