Creamy Reshmi Chicken Masala
Experience the ultimate comfort food with this Reshmi Chicken Masala. This recipe combines tender boneless chicken thighs with a luxurious cashew and cream-based gravy. It is a perfect centerpiece for dinner parties or a sophisticated weeknight meal that tastes like it came straight from a gourmet Indian kitchen.
Ingredients:For the Marination:
- 500g Boneless chicken thighs (cut into bite-sized pieces)
- ½ cup Curd or Greek yoghurt
- 1 tbsp Ginger, garlic, and chili paste
- 1 tsp Dried fenugreek leaves
- 1 tsp Garam masala
- ½ tsp Turmeric powder
- ½ tsp Red chili powder
- 2 tsp Lemon juice
- Salt to taste
Ingredients:For the Gravy Base:
- ¼ cup Diced red onion
- ½ cup Cashew nuts
- 1 tbsp Oil
- 2 Bay leaves
- Water as required
- ¼ cup Fresh cream
Cooking Instructions:
- In a large bowl, combine the chicken pieces with yoghurt, ginger-garlic-chili paste, dried fenugreek leaves, garam masala, turmeric, red chili powder, lemon juice, and salt. Mix thoroughly to ensure every piece is coated and let it rest to absorb the flavors.
- Using a blender or grinder, process the diced red onion and cashew nuts with a splash of water until you achieve a smooth, velvety paste.
- Heat oil in a pan over medium heat. Add the onion-cashew paste and the bay leaves. Stir constantly for about 30 seconds until fragrant.
- Add the marinated chicken to the pan. Sauté under medium heat, stirring regularly. Note: It is important to keep the mixture moving, as the cashew paste tends to stick to the bottom of the pan.
- Pour in a little water to reach your desired consistency and adjust the salt if necessary. Cover the pan and let it cook for 15–20 minutes on medium heat until the chicken is tender and fully cooked.
- Pour in the fresh cream and stir for about 40 seconds to incorporate. This adds that signature "Reshmi" silkiness to the sauce.
- Serve hot and enjoy!
