1Marinate chicken with lemon juice, chili powder, and salt; rest for 20 minutes. Add yogurt, kasuri methi, oil, turmeric, ginger-garlic paste, coriander powder, cumin powder, and garam masala; marinate for at least 30 minutes, or overnight.
2Marinate chicken with lemon juice, chili powder, and salt; rest for 20 minutes. Add yogurt, kasuri methi, oil, turmeric, ginger-garlic paste, coriander powder, cumin powder, and garam masala; marinate for at least 30 minutes, or overnight.
3Marinate chicken with lemon juice, chili powder, and salt; rest for 20 minutes. Add yogurt, kasuri methi, oil, turmeric, ginger-garlic paste, coriander powder, cumin powder, and garam masala; marinate for at least 30 minutes, or overnight.
4Sauté onions (optional) until golden; cool.
5Sauté onions (optional) until golden; cool.
6Sauté onions (optional) until golden; cool.
7Blend tomatoes, sautéed onions, cashews, and water into a smooth puree.
8Blend tomatoes, sautéed onions, cashews, and water into a smooth puree.
9Blend tomatoes, sautéed onions, cashews, and water into a smooth puree.
10Melt butter, add whole spices, then ginger-garlic paste and chilies; fry until fragrant.
11Melt butter, add whole spices, then ginger-garlic paste and chilies; fry until fragrant.
12Melt butter, add whole spices, then ginger-garlic paste and chilies; fry until fragrant.
13Stir in red chili powder, garam masala, cumin, and coriander powder.
14Stir in red chili powder, garam masala, cumin, and coriander powder.
15Stir in red chili powder, garam masala, cumin, and coriander powder.
16Stir in tomato-cashew puree; bring to a boil, then simmer until thickened.
17Stir in tomato-cashew puree; bring to a boil, then simmer until thickened.
18Stir in tomato-cashew puree; bring to a boil, then simmer until thickened.
19Pour hot water and simmer until sauce thickens.
20Pour hot water and simmer until sauce thickens.
21Pour hot water and simmer until sauce thickens.
22Grill or bake chicken until cooked.
23Grill or bake chicken until cooked.
24Grill or bake chicken until cooked.
25Add chicken to the gravy; simmer until tender.
26Add chicken to the gravy; simmer until tender.
27Add chicken to the gravy; simmer until tender.
28Stir in salt, sugar, kasuri methi; add more garam masala and butter if desired.
29Stir in salt, sugar, kasuri methi; add more garam masala and butter if desired.
30Stir in salt, sugar, kasuri methi; add more garam masala and butter if desired.
31Stir in heavy cream; garnish and serve with rice or naan bread.
32Stir in heavy cream; garnish and serve with rice or naan bread.
33Stir in heavy cream; garnish and serve with rice or naan bread.
Ingredients
0.5 kg boneless chicken
0.5 kg boneless chicken
0.5 kg boneless chicken
0.5 teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids)
0.5 teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids)
0.5 teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids)
0.25 teaspoon salt (adjust to taste)
0.25 teaspoon salt (adjust to taste)
0.25 teaspoon salt (adjust to taste)
0.75 tablespoon lemon juice
0.75 tablespoon lemon juice
0.75 tablespoon lemon juice
0.33 cup Greek yogurt (hung curd/thick curd)
0.33 cup Greek yogurt (hung curd/thick curd)
0.33 cup Greek yogurt (hung curd/thick curd)
0.75 tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)
0.75 tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)
0.75 tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)