Ingredients
– 1.1 lbs (500 grams) boneless chicken, cut into 1-inch pieces
– ½ to 1 teaspoon Kashmiri red chili powder or paprika (adjust to taste)
– ¼ to ¾ teaspoon salt (adjust to taste)
– ¾ to 1 tablespoon lemon juice
– ⅓ cup Greek yogurt or hung curd (strained thick yogurt)
– about ¾ tablespoon ginger garlic paste (or ½ tablespoon grated ginger plus ½ tablespoon grated garlic)
– ⅛ teaspoon turmeric powder (optional)
– ¾ to 1 teaspoon garam masala (adjust to taste)
– ½ teaspoon cumin powder (optional)
– 1 teaspoon coriander powder (optional)
– 1 teaspoon kasuri methi (dried fenugreek leaves) (optional)
– ¾ to 1 tablespoon oil
– 2 to 3 tablespoons butter or ghee (divided)
– 2-inch piece cinnamon stick (optional)
– 2 to 4 green cardamoms (optional)
– 2 to 4 cloves (optional)
– 1 medium yellow onion, sliced (1½ cups, optional)
– 1.3 lbs (600 grams) fresh tomatoes or 1 cup passata/canned tomato puree or ⅓ cup double concentrated tomato paste
– 1 to 2 green chilies, deseeded and chopped (optional)
– 28 pieces whole cashews (⅓ cup, soaked in hot water); can substitute with ¼ to ⅓ cup heavy cream for nut-free version
– ½ cup plus 1 to 1½ cups hot water (for blending and sauce)
– 1 teaspoon sugar
– ⅓ cup heavy cream (to stir in at end if not using cashew paste)
– fresh coriander leaves for garnish
Instructions
1-Marinating the Chicken: Begin by combining the boneless chicken with lemon juice, red chili powder, and salt. Let it rest for about 20 minutes to start the flavor infusion. Then, mix in the yogurt, ginger garlic paste, turmeric powder, garam masala, cumin powder, coriander powder, kasuri methi, and oil. Stir everything well and let it marinate in the fridge for at least 12 hours or overnight for the best results.
2-Cooking the Sauce: While the chicken marinates, prepare the sauce. If you’re using onions, sauté them in oil until they’re lightly golden, which takes about 7 to 8 minutes, then let them cool. Blend the tomatoes, sautéed onions if used, soaked cashews, and ½ cup of water into a smooth puree. You can grind the cashews separately if that works better for you.
2-Cooking the Sauce: Heat butter in a pan and add whole spices like cinnamon stick, green cardamoms, and cloves if you choose to use them. Cook until they’re aromatic, then add ginger garlic paste and green chilies, stirring until the raw smell fades. Turn off the heat and stir in more red chili powder, garam masala, cumin powder, and coriander powder.
3-Combining and Simmering: Add the tomato-cashew puree to the pan and cook it on medium heat, partly covered, until it thickens, about 12 to 15 minutes. Pour in 1 to 1½ cups of hot water and simmer until the fat separates and you see traces of butter on the surface, around 10 minutes. Remove any whole spices at this point.
3-Combining and Simmering: Grill or roast the marinated chicken in a skillet or oven until it’s just cooked and the moisture evaporates, being careful not to overcook it. Add the cooked chicken to the sauce, and if the sauce is too thick, mix in ½ cup of hot water. Simmer for 5 to 7 minutes so the flavors blend together nicely.
3-Combining and Simmering: Finally, season with salt, sugar, and kasuri methi, then adjust garam masala and butter as needed. Stir in the heavy cream gently and garnish with chopped coriander leaves before serving. For more ideas on creamy dishes, check out tips from authentic Indian recipes.
Last Step:
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⏰ Marination is crucial for tender, flavorful chicken; do not shorten the time.
🥛 Use thick strained yogurt like Greek yogurt or hung curd to avoid watery marinade.
🌶 Kashmiri red chili powder adds mild heat and vibrant color; substitute with paprika and cayenne if needed.
- Prep Time: 15 minutes
- Marination time: 12 hours or overnight
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering, Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 7 g
- Sodium: 701 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 119 mg