Chicken Jahangiri

Instructions

1. 1

   Marinate the chicken: In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 tsp of salt. Mix everything well until the chicken is fully coated. Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.

2. 2

   Prepare the cashew paste: Drain the soaked cashews and add them to a small blender jar. Add 2-3 tbsp of water and grind to a very smooth paste. Set aside.

3. 3

   Sauté aromatics and cook chicken: Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until fragrant. Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they turn deep golden brown. Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is seared and the oil begins to separate from the masala.

4. 4

   Build and simmer the gravy: Add the tomato puree and cook for 5-6 minutes until the mixture thickens and oil separates again. Stir in the coriander powder, cumin powder, and black pepper powder. Sauté for one minute. Add the prepared cashew paste and cook for 2-3 minutes, stirring continuously as it can stick to the bottom. Pour in 1 cup of water and the remaining 0.5 tsp of salt. Mix well to combine. Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

5. 5

   Finish the curry: Stir in the fresh cream and garam masala. Mix gently. Crush the kasuri methi between your palms and sprinkle it over the curry. Let it simmer on low heat for just 2 more minutes. Do not let it come to a rolling boil after adding the cream. Turn off the heat. Garnish with chopped coriander leaves.