Ingredients
– 500 grams boneless chicken, cut into 1-inch pieces
– 1 teaspoon Kashmiri red chili powder or paprika
– 1 teaspoon salt
– 1 tablespoon lemon juice
– 1 cup Greek yogurt or hung curd
– 2 tablespoons ginger garlic paste or finely grated ginger and garlic
– ½ teaspoon turmeric (optional)
– 1 teaspoon garam masala
– ½ teaspoon cumin powder (optional)
– 1 teaspoon coriander powder (optional)
– 1 teaspoon kasuri methi (optional, dried fenugreek leaves)
– 2 tablespoons oil
– 4 tablespoons butter or ghee
– 1 small cinnamon stick (about 2 inches, optional)
– 4 green cardamoms (optional)
– 4 cloves (optional)
– 2 medium onions, sliced (optional, about 200 grams)
– 6 medium fresh tomatoes, chopped (about 600 grams) or 400 grams passata/canned tomato puree or 200 grams double concentrate tomato paste
– 2 tablespoons ginger garlic paste
– 2 green chilies, finely chopped (optional)
– ¼ cup whole raw cashews (about 30 grams, or substitute with ½ cup heavy cream)
– 1 cup water
– 1 teaspoon Kashmiri chili powder or paprika
– 1 teaspoon garam masala
– 1 teaspoon coriander powder
– ½ teaspoon cumin powder (optional)
– 1 teaspoon salt (adjust to taste)
– 1 teaspoon sugar
– 1 teaspoon kasuri methi
– ½ cup heavy cream or whipping cream (about 120 ml)
– 2 tablespoons chopped fresh coriander leaves for garnish
Instructions
1-First, marinate the chicken to lock in moisture and taste: Combine 500 grams of boneless chicken with 1 tablespoon lemon juice, 1 teaspoon chili powder, and 1 teaspoon salt; let it rest for 20 minutes. Then mix in 1 cup yogurt, 1 teaspoon kasuri methi, 2 tablespoons oil, ½ teaspoon turmeric, 2 tablespoons ginger garlic paste, 1 teaspoon coriander powder, ½ teaspoon cumin powder, and 1 teaspoon garam masala. Marinate for at least 30 minutes or overnight for deeper flavor.
2-Next, prepare the sauce base: If using onions, sauté 2 medium sliced onions (about 200 grams) until golden, then blend with 6 medium chopped tomatoes (about 600 grams), ¼ cup cashews (about 30 grams), and 1 cup water into a smooth puree. This step creates a rich foundation for the dish.
3-Heat 4 tablespoons butter in a pan and add optional spices like 1 cinnamon stick, 4 green cardamoms, and 4 cloves. Once they sizzle, add 2 tablespoons ginger garlic paste and 2 green chilies, frying until fragrant. Stir in the puree and simmer until thickened, adding water as needed.
4-Cook the marinated chicken separately in a pan with extra butter until done, then add it to the sauce. Simmer together, season to taste, and stir in ½ cup heavy cream before garnishing. For adaptations, swap proteins in the first step and use alternatives in the sauce for dietary needs. This method ensures juicy chicken and a creamy finish, perfect for pairing with drinks like those on our site.
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 overnight for enhanced tenderness and flavor.
🥛 Use thick yogurt like Greek yogurt or hung curd to prevent excess marinade moisture.
🍅 Choose ripe, sweet tomatoes for best sauce flavor; deseed and peel if too juicy or bitter.
- Prep Time: 15 minutes
- Marination time: 30 minutes to 12 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Marinating, sautéing, simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving (about 200-250 ml)
- 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