Servings: 6

Ingredients

  • Boneless chicken thigh, cut into small pieces (2 lbs)
  • Yogurt, divided (1 cup)
  • Ginger garlic paste (1 tbsp)
  • Ground turmeric, divided (1 tsp)
  • Red chili powder, divided (1 tsp)
  • Salt, divided (1 tsp)
  • Garam masala, divided (1½ tsp)
  • Ghee or oil (¼ cup)
  • Medium onions, thinly sliced (2)
  • Cashews (¼ cup)
  • Cumin seeds (1 tsp)
  • Bay leaves (1-2)
  • Cardamom pods (2)
  • Cloves (5)
  • Black pepper (½ tsp)
  • Cinnamon stick (2 inch)
  • Ground coriander (2 tsp)
  • Ground cumin (1 tsp)
  • Water (½ cup)
  • Heavy cream (¼ cup)
  • Cilantro, chopped (2 tbsp)

Directions

  1. Combine ½ cup yogurt, ginger garlic paste, ½ tsp turmeric, ½ tsp red chili powder, ½ tsp salt, and 1 tsp garam masala in a bowl. Add chicken, coat thoroughly, cover, and marinate 20-30 minutes.
  2. While the chicken marinates, soak cashews in water.
  3. Heat ghee in a heavy-bottomed pan on medium heat and fry onions until golden brown, 15-20 minutes.
  4. Remove onions and cool slightly, leaving the ghee in the pan.
  5. Blend remaining onions with soaked cashews (drained) and remaining ½ cup yogurt until smooth.
  6. Return the pan with ghee to medium heat. Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, cloves, and black pepper. Sauté a few seconds until fragrant.
  7. Add marinated chicken and sauté 5 minutes on medium heat.
  8. Add fried onion paste, ground coriander, ground cumin, remaining ½ tsp red chili powder, remaining ½ tsp turmeric, and remaining ½ tsp salt. Pour in ½ cup water, mix well, and bring to a boil.
  9. Reduce heat, cover, and simmer until chicken is fully cooked.
  10. Stir in heavy cream and remaining ½ tsp garam masala. Increase heat for 2-3 minutes to thicken.
  11. Remove from heat and stir in cilantro.

Notes