Ingredients
Chicken – 500 g, cleaned and cut
Onion – 2 medium, thinly sliced
Tomato – 1 medium, chopped
Ginger-garlic paste – 1 tbsp
Yogurt – ½ cup, whisked
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Garam masala – ½ tsp
Cashew paste – 2 tbsp (soak cashews in warm water and grind)
Cream – 2 tbsp (optional, for richness)
Oil / Ghee – 3–4 tbsp
Salt – to taste
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil/ghee → sauté onions till golden brown.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes → cook until soft.
2. Add Spices & Yogurt
Add turmeric, red chili powder → mix well.
Lower flame → add whisked yogurt slowly, stirring continuously to prevent curdling.
3. Cook Chicken
Add chicken pieces → sauté 5–7 mins.
Add cashew paste → mix well.
Cover and cook 20–25 mins until chicken is tender.
4. Finish
Add cream (if using) and garam masala → simmer 2 mins.
Garnish with fresh coriander.
5. Serve
Serve hot with naan, roti, or steamed rice.
Additional tips
Use bone-in chicken for richer flavor and gravy.
Cook on low flame after adding yogurt to prevent splitting.
Cashew paste and cream give the curry its signature “Nawabi” richness; don’t skip for authentic taste.