Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine the chicken pieces with ginger & garlic paste, Greek yogurt, turmeric powder, salt, and garam masala. Mix thoroughly to coat all the chicken pieces. Set aside to marinate.

2. 2.Sauté the Onions

   Heat 2-3 tablespoons of clarified butter (ghee) in a wide pan over medium heat. Add the sliced onions and sauté them slowly until they become soft and translucent, ensuring they do not brown.

3. 3.Cook the Onion Base

   Once the onions are translucent, add 1 teaspoon of ginger & garlic paste. Cook for about 1 minute, stirring continuously, to remove the raw smell.

4. 4.Create the Onion Paste

   Remove the cooked onion mixture from the heat and allow it to cool down completely. Once cool, transfer it to a food processor or blender and grind it into a smooth paste.

5. 5.Soak Nuts and Seeds

   In a small bowl, combine the cashew nuts and melon seeds. Pour about 1/3 cup of hot boiled water over them and let them soak for 15-20 minutes to soften.

6. 6.Temper the Spices

   In the same pan used for the onions, add another heaped tablespoon of clarified butter and heat it on a medium flame. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Fry for about 30 seconds until fragrant.

7. 7.Cook the Masala

   Add the pureed onion paste to the pan with the tempered spices. Stir well, then add the powdered spices: red chilli powder, coriander powder, cumin powder, and salt. Mix and cook the masala.

8. 8.Cook the Chicken

   Add the marinated chicken to the pan. Stir to combine it with the masala. Add a splash of boiled water to create some moisture. Cover the pan with a lid and let the chicken cook on medium heat for 10-15 minutes, stirring occasionally, until it's almost cooked through.

9. 9.Prepare the Nut & Cream Paste

   Drain the soaked cashew nuts and melon seeds. Place them in a blender (a hand blender works well for a smooth consistency) along with 4 tablespoons of double cream and about 1/3 cup of warm water. Blend until you achieve a very smooth, creamy paste.

10. 10.Finish the Curry

    After 15 minutes, check the chicken. Turn off the heat completely. Pour the smooth nut and cream paste into the curry. Gently stir to incorporate it fully into the gravy.

11. 11.Simmer the Curry

    Turn the heat back on to the lowest possible setting. Place the lid back on the pan and let the curry simmer gently for 5-6 minutes. This allows the nut paste to cook through and the clarified butter to separate and rise to the surface.

12. 12.Garnish and Serve

    Turn off the heat. Sprinkle the homemade garam masala over the curry. Add an optional squeeze of honey and give it a final gentle stir. Garnish with freshly chopped coriander and chopped cashew nuts. The Shahi Chicken Curry is ready to be served.