Reshmi Chicken Masala Recipe

Name: Reshmi Chicken Masala Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 500 gram Chicken (Boneless or bone-in, cut into medium pieces); 1 tablespoon Ginger Garlic Paste; 1/2 cup Curd (Plain yogurt); 1 teaspoon Salt (Or to taste); 1/2 teaspoon Black Pepper Powder; 1 teaspoon Garam Masala; 1 teaspoon Roasted Cumin Powder; 1 teaspoon Green Chillies Paste (Adjust to desired spiciness); 3 tablespoons Coriander Leaves (Finely chopped, divided for marination and garnish); 2 tablespoons Oil; 1 medium onion Onion Paste (Pulsed into a fine paste); 1/4 cup Cashew Paste (Made from 10-12 soaked cashews); 1/4 cup Fresh Cream; 1 teaspoon Kasuri Methi (Dried Fenugreek leaves, crushed)

A rich and creamy Reshmi Chicken Masala recipe, featuring tender chicken marinated in yogurt and spices, then cooked in a luscious gravy of sautéed onions, cashew paste, and fresh cream, finished with aromatic fenugreek leaves and fresh coriander.

#Chicken

#Masala

#Reshmi

#Indian

#Creamy

#Curry

#Main Course

#Dinner

#Yogurt

#Cashew

#Spicy

#Comfort Food

Marinated Chicken Ready for Cooking

Recipe Information

40m

Prep Time

25m

Cook Time

1h 5m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

350

Calories

34g

Protein

Carbs

23g

Fat

Chicken Cooking in the Aromatic Gravy

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Creamy Gravy with Kasuri Methi

Instructions

0/7 completed

1
In a bowl, combine the chicken pieces with ginger garlic paste, curd, salt, black pepper powder, garam masala, roasted cumin powder, green chillies paste, and 2 tablespoons of chopped coriander leaves. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or longer for best flavor.
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30m
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In a bowl, combine the chicken pieces with ginger garlic paste, curd, salt, black pepper powder, garam masala, roasted cumin powder, green chillies paste, and 2 tablespoons of chopped coriander leaves. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or longer for best flavor.
30m
Marinating longer, ideally 2-4 hours or overnight in the refrigerator, enhances the tenderness and flavor of the chicken.
2
Heat oil in a large pan or kadai over medium heat. Add the onion paste and sauté until it turns light golden brown and the raw smell disappears, approximately 5-7 minutes.
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6m
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Heat oil in a large pan or kadai over medium heat. Add the onion paste and sauté until it turns light golden brown and the raw smell disappears, approximately 5-7 minutes.
6m
Sautéing the onion paste properly is crucial for the gravy's color and depth of flavor.
3
Add the marinated chicken to the pan. Increase the heat slightly and cook, stirring occasionally, until the chicken changes color and starts to release its juices, about 5-7 minutes.
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6m
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Add the marinated chicken to the pan. Increase the heat slightly and cook, stirring occasionally, until the chicken changes color and starts to release its juices, about 5-7 minutes.
6m
Ensure chicken is seared on all sides before proceeding to the next step.
4
Reduce the heat to low. Stir in the cashew paste and mix thoroughly with the chicken. Cook for another 5 minutes, allowing the gravy to thicken slightly.
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5m
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Reduce the heat to low. Stir in the cashew paste and mix thoroughly with the chicken. Cook for another 5 minutes, allowing the gravy to thicken slightly.
5m
Stir continuously after adding cashew paste to prevent it from sticking to the bottom of the pan.
5
Pour in the fresh cream and mix gently. Simmer for 2-3 minutes, ensuring the cream is well incorporated and the gravy becomes smooth and rich.
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3m
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Pour in the fresh cream and mix gently. Simmer for 2-3 minutes, ensuring the cream is well incorporated and the gravy becomes smooth and rich.
3m
Do not boil the gravy vigorously after adding cream, as it might curdle. Keep heat low.
6
Crush the Kasuri Methi (dried fenugreek leaves) between your palms to release its aroma and add it to the gravy. Mix well.
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1m
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Crush the Kasuri Methi (dried fenugreek leaves) between your palms to release its aroma and add it to the gravy. Mix well.
1m
This step adds a distinctive smoky and slightly bitter flavor, crucial for Reshmi Masala.
7
Garnish with the remaining 1 tablespoon of fresh chopped coriander leaves. Serve hot with naan, roti, or rice.
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1m
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Garnish with the remaining 1 tablespoon of fresh chopped coriander leaves. Serve hot with naan, roti, or rice.
1m
Taste and adjust salt and spices before serving.