Creamy Reshmi Chicken With Yogurt
Creamy Reshmi Chicken With Yogurt is a creamy chicken curry. It's quick, easy, and flavorful. It's a great weeknight meal.
Servings: 4 people
Calories: 150kcal
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.
Video
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 40mg | Potassium: 132mg | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 32mg | Iron: -37mg