Creamy Reshmi Chicken With Yogurt is a creamy chicken curry. It's quick, easy, and flavorful. It's a great weeknight meal.
WHAT IS RESHMI CHICKEN?
Creamy Reshmi Chicken With Yogurt is a sumptuous curry recipe. It has been originated in India and made its way to Pakistan. It's more popular in Pakistani restaurants. India/Pakistani recipes like Mutton Karahi are quite opposite to the creamy ones like Reshmi Chicken.
It's a creamy curry thanks to the yogurt and the cashews. I know many people use the help of cheese to make it creamy but authentic way ingredients are yogurt and cashews. This Pakistani/Indian dinner recipe sure is mouthwatering. There are more creamy curry on the blog like: Creamy Chicken White Karahi and Creamy White Korma.
WHAT IS THE MEANING OF RESHMI FOOD?
The word "Reshmi" comes from Urdu and literally means "silk." In the context of food, it's used metaphorically to describe a texture that is creamy, silky, rich, and smooth, mirroring the qualities associated with silk. This description aptly reflects the texture of the curry or kabab.
INGREDIENTS
- Chicken- I used chicken quarters but you can use any part of chicken you want.
- Yogurt- I used homemade yogurt but you can use store-bought or even greek yogurt.
- Ginger garlic paste- I used homemade ginger garlic paste but you can use store-bought.
- Whole spices and Powdered spices- These will give warmth and flavor to this recipe.
- Onion- I used purple onion but you can use white or yellow onion.
- Cashews- We use cashews to build texture and taste.
- Olive oil- I used olive oil but you can use any neutral oil.
- Heavy whipping cream- This key ingredient make the recipe creamy.
HOW TO COOK RESHMI CHICKEN?
Marinate the chicken.
In a pot, sauté the onion and other ingredients.
Sauté until the onion turns pink.
Blend until smooth.
In the same pot, add whole spices.
Now add the marinated chicken, cover and cook.
Add the onion and cashew mixture to the pot.
Let it cook on low.
Garnish serve it with chapati.
WHAT TO SERVE WITH RESHMI CHICKEN?
Serve Reshmi Chicken with Chapati or Naan, my daughter enjoys it with a side of crunchy kachumber. Some people like my youngest brother enjoys it with fluffy Basmati Rice.
HOW TO STORE IT?
Store it in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. This recipe is also freezer-friendly and can be kept in the freezer for up to 2 months. When you're ready to consume it, heat it up on the stovetop in a pot instead of using the microwave. It will taste as if you just prepared it.
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Let's Make Reshmi Chicken!!!
Creamy Reshmi Chicken With Yogurt
Ingredients
Marinate
- 1½ lbs chicken quarters
- 1 cup yogurt whipped
- 4 tbsp ginger garlic paste
- 1 tsp red chili powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp white pepper
- 1 tsp dried fenugreek leaves sukhi methi
- 1½ tsp kosher salt
Cashew and Onion Mixture
- 1 medium onion
- 2 serrano pepper
- 12 cashews
- ⅓ cup olive oil neutral oil
Garnish
- 2 tbsp heavy whipping cream
- ¼ tsp garam masala powder
Other Ingredients
- ½ cup water
Instructions
Marinate
- In a bowl, add chicken, yogurt, ginger garlic paste, red chili powder, coriander powder, cumin powder, white pepper, and dried fenugreek leaves.
Cashew and Onion Mixture
- In a medium-size pot, on medium heat, add oil, and let it heat up.
- add onion, cashews, and green peppers.
- Sauté until the onion slices are pink.
- Cool it down.
- Transfer the onion, cashews, and green peppers in a blender.
- Blend until smooth.
Curry
- In the same pot with remaining oil, on medium heat, add whole spices, sauté it for 10 seconds.
- Add the marinated chicken.
- Give it a good mix and cover with lid.
- Let it cook for 15 minutes or until the chicken is 90% cooked and uncover and stir occasionally time to time within that 15 minutes.
- Add ½ cup of water and mix well.
- Cover again and cook it on low heat for 6 minutes.
- Turn off the stove.
- Whip the heavy whipping cream so it kind of thickens.
- Add the thicken heavy whipping cream and Garam Masala powder.
- Serve it hot immediately and serve with Chapati.
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