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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.

Ingredients

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

Instructions

  • 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.