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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the boneless chicken, water, ginger-garlic paste, salt, and tandoori masala in a pan.
Cover and simmer over low heat for 10–15 minutes until tender.
Remove the chicken and set aside to cool; reserve the liquid stock. Once cool, shred the chicken using two forks or your fingers.
Add the tomatoes, cashews, green chillies, garlic, ginger, cumin seeds, coriander powder, Kashmiri chilli powder, and kasuri methi to a high-speed blender.
Blend into a smooth, silky paste, adding a splash of water only if necessary.
Heat oil in a pan over medium heat until hot. Add finely chopped onions and sauté until soft and golden brown.
Pour in the blended masala paste. Cook for 3–4 minutes, stirring continuously, until the raw aroma disappears and oil begins to separate around the edges.
Turn the heat to low, whisk in the yogurt, and stir constantly until the oil separates again.
Fold the shredded chicken into the gravy. Pour in the reserved chicken stock (and a splash of water if a thinner consistency is preferred).
Add the slit green chilli (moti mirch) and let the curry simmer on low for 3–5 minutes so the chicken absorbs the flavours.
Reduce heat to low, stir in the fresh cream, and simmer gently for 1–2 minutes.
Turn off the heat and serve hot with tandoori roti, lachha paratha, naan or rice.
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Don't Waste Stock: Use the poached chicken stock—it adds huge flavour depth back into the gravy.
Spice Level: Kashmiri chilli gives rich colour with mild heat. Adjust fresh green chillies to make it spicier or milder.
Prevent Curdling: Lower the heat and stir constantly when adding yogurt until fully blended.
Garlic Swap: If using smaller Indian garlic, use 5–6 cloves instead of 2 large ones for the same rich flavour.
How can I make the dish spicier?
Adjust the amount of fresh green chillies to increase the spice level.
Can I use a different oil instead of mustard oil?
Yes, you can use your preferred cooking oil.
What can I serve with Shredded Chicken Masala?
Serve hot with butter naan, laccha paratha, tandoori roti or jeera rice.
How do I prevent the yogurt from curdling?
Lower the heat and stir constantly when adding yogurt until fully blended.
Can I skip the cashew nuts?
Cashew nuts add creaminess to the gravy, but you can substitute with almonds if needed.
