Site Overlay

Oven-Baked Creamy Chicken Curry Cubes

By Delicious Recipes!Posted on
Oven-Baked Creamy Chicken Curry Cubes

Oven-Baked Creamy Chicken Curry Cubes

Tender chicken cubes baked to perfection and simmered in a rich, creamy, and aromatic tomato-based curry sauce. Inspired by traditional Indian flavors, this dish offers a beautiful balance of spice and creaminess, perfect for a comforting meal.

πŸ•’ Prep Time: 15 min

🍳 Cook Time: 35 min
🍽️ Servings: 4

Ingredients

For the Chicken Marinade:

  • 500 g boneless chicken thighs, cut into cubes
  • 1 heaping tbsp ginger-garlic paste
  • 2 tbsp yogurt
  • 1 tbsp oil
  • 1/2 tbsp Kashmiri chili powder (medium heat; can substitute with sweet paprika + chili powder)
  • 1 tsp garam masala
  • Salt, to taste

For the Curry Sauce:

  • 800 g ripe tomatoes (grated or pureed)
  • 2 tsp ginger-garlic paste
  • 2 tsp garam masala
  • 1 cinnamon stick (5 cm)
  • 3 green cardamom pods
  • 2 cloves
  • 2 bay leaves
  • 1 tsp sugar
  • 50 ml cooking cream (or heavy cream)
  • 70 g cashew nuts
  • 50 g butter
  • 1/2 tsp Kashmiri chili powder
  • 1/4 tsp ground cumin
  • 4 tbsp oil

Instructions

  1. Marinate the Chicken:
    Toss chicken cubes with salt and ginger-garlic paste. Massage well. Mix yogurt, oil, Kashmiri chili, and garam masala together and coat the chicken evenly. Cover and refrigerate for at least 2 hours.
  2. Prepare Tomato Puree:
    Grate or blend ripe tomatoes until smooth.
  3. Make Cashew Paste:
    In a blender, grind cashew nuts to a smooth paste. Add 1 tsp oil and 1 tbsp water if needed to help blend.
  4. Bake the Chicken:
    Spread chicken cubes on a parchment-lined baking tray. Bake at 200Β°C (390Β°F) for 10 minutes. Turn on grill and cook another 10 minutes until lightly browned, watching carefully to avoid burning.
  5. Cook the Curry Sauce:
    Heat oil in a large pan. Add cinnamon stick, cloves, bay leaves, cardamom pods, garam masala, and ginger-garlic paste. SautΓ© for 1 minute until fragrant.
    Add tomato puree, 100 ml water, and salt to taste. Simmer on medium heat for 15 minutes until sauce thickens. Remove whole spices.
  6. Finish the Sauce:
    Blend the sauce until smooth. Return to heat, stir in sugar, cashew paste, and butter. Let them melt and combine fully.
    Add cream, Kashmiri chili, and cumin. Stir and simmer briefly to combine flavors.
  7. Combine Chicken and Sauce:
    Add baked chicken cubes to the sauce. Stir gently and cook on low for 5 minutes to blend flavors.

Serving Suggestions

Serve hot with steamed basmati rice or warm Indian bread like naan or roti. Garnish with fresh coriander or parsley and an extra drizzle of cream.

πŸ’‘ Tips

  • Marinating the chicken with yogurt tenderizes and adds flavor.
  • Kashmiri chili powder gives vibrant color and moderate heat without overpowering.
  • Toast whole spices lightly to release maximum aroma.
  • For a richer curry, substitute cream with coconut cream for a dairy-free option.

Final Thoughts

This oven-baked chicken curry is a wonderful fusion of smoky baked meat and silky, spiced tomato-cashew sauce. It’s easy to prepare yet delivers deep, layered flavors that comfort and delight every time.