Reshmi Chicken Masala | Reshmi Chicken Gravy


Reshmi chicken masala is a delicious dish from India. It is a creamy and mildly spicy dish. Chicken gets marinated with curd, turmeric powder, and other spices. Then the meat gets cooked in a gravy. Gravy gets a smooth, creamy texture because of onion-cashew paste. It is a perfect dish if you don’t like very spicy food. If you love Indian curry dishes and wants to try something different, then this is the perfect dish. It is a very easy dish to make and full of flavors.


Ready hot reshmi chicken gravy served in a white dish on a table


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Ready hot reshmi chicken gravy served in a white dish on a table

Reshmi Chicken Masala | Reshmi Chicken Gravy

Reshmi chicken masala is a very delicious dish. This recipe uses a few spices, curd, cashews, and cream. They give a creamy and smooth texture to the gravy. This is a perfect dish for people who don’t like spicy food.
Prep Time 20 minutes
Cook Time 50 minutes
Marination Time 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Indian
Servings 5 people


  • 750 gm chicken
  • 1 cup chopped onion
  • 20 cashews
  • 3 green chilies
  • 2 tbsp ginger-garlic paste
  • 5 tbsp curd
  • tsp red chili powder
  • tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp salt
  • 2 tsp lemon juice
  • 5 tbsp cream
  • 5 green cardamoms
  • 4-5 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tbsp butter
  • 5 tbsp oil


  • Take 750 gm chicken in a mixing bowl. Add 5 tbsp curd, 2 tbsp ginger-garlic paste, and 1½ tsp red chili powder. Then add 1½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp turmeric powder. After that, add 1 tsp garam masala, 1 tsp kasuri methi, 1 tsp salt, and 2 tsp lemon juice.
  • Mix everything well with the chicken. Let it marinate at least for 30 min.
  • Heat 2 tbsp oil in a kadai on a medium-high flame. Add 1 cup of chopped onions and fry them for 4-5 min. Next, add 20 cashews and 3 green chilies and fry them for 6 min. Fry the onions until they become soft.
  • Transfer everything to a mixer jar and add a little water. Make a smooth paste of it.
  • Heat 3 tbsp oil and 1 tbsp butter in the kadai on a medium flame. Add 1 bay leaf, 1 cinnamon stick, 5 green cardamoms, and 5 cloves. Fry well for 4-5 seconds and add the prepared paste to the kadai.
  • Saute the paste for 5 min. Add the marinated chicken and mix it well with the paste. Cover the pan with a lid and let the chicken cook for 15 min. Remove the lid and give the chicken a good stir in between.
  • Add 1 cup of water and stir well. Cook the chicken for another 20 min.
  • Add 5 tbsp cream and combine well with the gravy. Cover with a lid and cook for 2 min.
  • Now add the chopped coriander leaves and mix well. Let the gravy thicken a little and turn off the flame.
  • Serve hot with rice, roti, or naan.


  • Adjust the spiciness as per your taste.
  • If you want to use boneless chicken, use the thigh part.
  • Cooking time will vary depending on the thickness of the utensils.
  • Marination time is the minimum time. You can marinate chicken for more time.


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