Ingredients
– 1.1 lbs boneless chicken, cut into 1-inch pieces
– ½ to ¾ teaspoon Kashmiri red chili powder (or paprika, adjust to taste)
– ¼ to ⅓ teaspoon salt (adjust to taste)
– ¾ to 1 tablespoon lemon juice
– ⅓ cup Greek yogurt or hung curd (thick strained yogurt)
– ¾ tablespoon ginger garlic paste (or ½ tablespoon finely grated ginger plus ½ tablespoon finely grated garlic)
– ⅛ teaspoon turmeric (optional)
– ¾ to 1 teaspoon garam masala (adjust to taste)
– ½ teaspoon cumin powder (optional)
– 1 teaspoon coriander powder (optional)
– 1 teaspoon kasuri methi (optional, dried fenugreek leaves)
– ¾ to 1 tablespoon oil
– 2 to 3 tablespoons butter or ghee (divided)
– 2-inch cinnamon piece (optional)
– 2 to 4 green cardamoms (optional)
– 2 to 4 cloves (optional)
– 1½ cups sliced onions (130 grams, optional, helps reduce acidity)
– 600 grams fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste)
– ¾ tablespoon ginger garlic paste (or ½ tablespoon each of grated ginger and garlic)
– 1 to 2 green chilies (optional, deseeded and chopped)
– 28 whole raw cashews (42 grams, soaked in hot water) or substitute with ¼ to ⅓ cup heavy cream for nut-free version
– ½ cup water (more if needed for blending)
– 1 to 2 teaspoons Kashmiri chili powder (adjust to taste)
– 1 to 1½ teaspoons garam masala (divided, adjust to taste)
– 1 to 1½ teaspoons coriander powder (optional, adjust to taste)
– ½ teaspoon cumin powder (optional)
– ½ to ¾ teaspoon salt (adjust to taste)
– 1 teaspoon sugar (to balance flavors)
– ½ tablespoon kasuri methi (dried fenugreek leaves)
– 1½ cups hot water for gravy (reduce to 1 cup if omitting cashews)
– ⅓ cup heavy cream or whipping cream (divided)
– 2 tablespoons finely chopped coriander leaves for garnish
Instructions
1-First Step: Marinate the Chicken Mix 1.1 lbs boneless chicken cut into 1-inch pieces with ½ to ¾ teaspoon Kashmiri red chili powder, ¼ to ⅓ teaspoon salt, and ¾ to 1 tablespoon lemon juice. Cover and let it rest for 20 minutes. For the second stage, add ⅓ cup Greek yogurt, ¾ tablespoon ginger garlic paste, ⅛ teaspoon turmeric, ¾ to 1 teaspoon garam masala, ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon kasuri methi, and ¾ to 1 tablespoon oil. Mix well, cover, and refrigerate for at least 12 hours.
2-Second Step: Prepare the Sauce Base Optionally, sauté 1½ cups sliced onions in 1 to 2 tablespoons of oil until lightly golden, about 7 8 minutes, then cool. In a blender, combine 600 grams fresh tomatoes, the sautéed onions, 28 whole raw cashews soaked in hot water, and ½ cup water. Blend into a smooth puree. Heat 2 tablespoons butter or ghee in a pan, add optional spices like cinnamon, cardamoms, and cloves, and let them sizzle.
3-Third Step: Cook and Combine Add ¾ tablespoon ginger garlic paste and 1 to 2 green chilies, frying for 1 2 minutes. Stir in 1 to 2 teaspoons Kashmiri chili powder, part of the garam masala, coriander powder, and cumin powder. Pour in the puree and cook for 12 15 minutes until thickened. Add 1½ cups hot water and simmer for 10 minutes, then add the cooked chicken and simmer for another 5 7 minutes.
Finish by seasoning with salt, sugar, and kasuri methi, then stir in ⅓ cup heavy cream and garnish with coriander leaves. For more details on marinating, check this discussion on marinating techniques. If you’re exploring other recipes, try this banana bread coffee cake for a sweet treat.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Marinate chicken for at least 12 hours for tender, flavorful meat.
🍚 Use thick strained yogurt to avoid diluting flavors.
🌶 Kashmiri red chili powder gives mild heat and vibrant color—substitute with mild chili powder if necessary.
- Prep Time: 12 hours
- Cooking Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering and Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 7 grams
- Sodium: 701 milligrams
- Fat: 23 grams
- Saturated Fat: 10 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 32 grams