Reshmi Malai Chicken Curry
A creamy rich curry with the flavors from many spices mainly fenugreek leaves. This thick gravy goes well with chapathi, paratha or rice.
For marinating chicken:
- 800 Grams chicken
- ½ Cup yoghurt
- 2 Tsp ginger garlic paste (I added one green chilli also while making paste)
- ½ Tsp red chilli powder
- ½ Tsp turmeric powder
- ¼ Tsp garam masala powder
- 1 Tsp kasuri methi dried fenugreek leaves
- ½ Tsp cumin powder
- 2 Tsp lemon juice
- salt to taste
For gravy:
- 3-4 green chillies
- ½ Cup cashewnuts
- 1 Large onion diced
- ½ cup cream
- 1 Cup water
- ½ Cube chicken stock (optional)
- salt to taste don't add too much if you are adding chicken stock
- 2 Tbsp vegetable oil
Marinate chicken with all the ingredients listed above for 1 hour or overnight.
Make a paste with cashewnuts and onion.
In a pan, pour oil and add the onion cashew paste. Sauté on medium heat for 5 minutes, stirring continuously.
Add marinated chicken into it and mix well. Cook for another 5 minutes.
Add green chillies
Pour water and mix well.
Adjust salt. Cover and cook for 20 minutes.
Pour cream.
Add chicken stock cube and mix well. This step is optional.
Add coriander leaves and serve.