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If you enjoy mildly spiced, creamy curries, this Chicken Reshmi deserves a place in your recipe collection. The combination of curd-marinated chicken, caramelized onions, cashews, and aromatic spices creates a silky gravy that's bursting with flavor while remaining wonderfully balanced.
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Marinate the chicken with curd and ginger-garlic paste. Mix well and let it rest for at least 30 minutes.
Heat oil in a kadai and sauté the sliced onions until translucent.
Add star anise, green cardamoms, and cashews. Sauté for 2–3 minutes.
Let the mixture cool completely and grind it into a smooth paste without adding water.
Heat ghee in the same kadai. Add the prepared paste and cook on medium heat for 7–8 minutes, or until the ghee separates.
Add the marinated chicken and cook until the chicken is tender, stirring occasionally.
Season with salt, black pepper powder, garam masala, and kasuri methi. Mix well and cook for another 2–3 minutes.
Garnish with fresh coriander leaves and serve hot.
Serve hot with Jeera rice, paratha, roti or naan
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Marinate the chicken for 1–2 hours for maximum tenderness.
Grind the onion mixture without water for a rich and creamy gravy.
Cook the masala until the ghee separates to develop deep flavor.
Enjoy with butter naan, tandoori roti, laccha paratha, or jeera rice.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but for maximum tenderness, marinate for 1–2 hours.
Can I use boneless chicken?
Yes, you can use boneless chicken, but the cooking time may vary slightly.
What can I serve with Chicken Reshmi?
It pairs well with butter naan, tandoori roti, laccha paratha, or jeera rice.
How do I know when the masala is cooked?
Cook the masala until the ghee separates from the mixture.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time and reheat before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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