Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 1250 grams of washed and drained chicken in a bowl. Add 1/2 cup yogurt, 1/4 cup fresh cream (or whisked milk malai), 1 tsp ginger garlic paste, 1 tbsp green chili paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander seeds powder, 1 tbsp dried fenugreek leaves (kasuri methi), 4 tsp lemon juice, and 1 tsp salt. Mix all ingredients thoroughly with the chicken until well coated. Cover and marinate in the fridge for at least 1 hour.

2. 2.Prepare Onion and Cashew Paste

   Heat 2 tbsp cooking oil in a pan. Add 3 medium-sized thinly sliced onions and 1/4 cup (approx. 25 pieces) cashews. Fry for about 2 minutes until the onions soften. Turn off the flame, remove the fried onions and cashews to a plate, and let them cool. Once cooled, transfer them to a grinding jar, add a little water, and blend into a smooth paste.

3. 3.Cook the Gravy Base

   In the same pan, add 1/4 cup cooking oil and heat it on medium flame. Add 4 green cardamoms, 1 inch cinnamon stick, and 4-5 cloves. Let the whole spices crackle. Then, add the prepared onion and cashew paste to the oil. Cook the paste, stirring continuously, until it turns golden brown and the oil separates from the mixture. This should take about 7 minutes.

4. 4.Add Chicken and Simmer

   Add the marinated chicken to the cooked gravy base. Increase the flame to high and cook the chicken, stirring continuously, until the raw smell of the spices is gone and the oil starts to separate again. This bhunai (sautéing) process should take about 5 minutes. Cover the pan and reduce the flame to very low. Let the chicken cook in its own juices for 20-25 minutes until it becomes tender. If you prefer a thinner gravy, you can add a little water during this stage.

5. 5.Finish and Serve

   Once the chicken is tender, remove the lid. Add 1/2 tsp garam masala powder and some finely chopped coriander leaves. Mix well on medium flame for about 1 minute until the coriander leaves soften slightly. Turn off the flame. Serve the Reshmi Chicken Masala hot, garnished with more chopped coriander leaves. It pairs wonderfully with paratha, tandoori roti, laccha paratha, or naan.