Reshmi Chicken Masala | Reshmi Chicken Gravy

Take 750 gm chicken in a mixing bowl. Add 5 tbsp curd, 2 tbsp ginger-garlic paste, and 11/2 tsp red chili powder. Then add 11/2 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 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.

Mix 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.