Reshmi Chicken Masala _ Malai Chicken Recipe _ Chicken Gravy _ Chicken Recipe By Chef Varun Inamdar

Hey guys , it's me the bomb and welcome to yet another episode of the curry world .

By now , you would have realized that I'm showing you or I'm rather introducing you to different curries from different parts of the world .

Today is yet another curry and this one is from India .

It's silicon smooth luscious , gorgeously rich , just like its name Rashmi Chicken Curry , which literally translates to silken .

Let's begin .

Well , Rashmi chicken curry is a straight lift from the quintessential Tikka , Rashmi Tikka which is yellow in color .

So by now , you roughly kind of know the color of this curry .

It's going to be yellow in color .

Let's begin with marination for which I'm gonna use curd , followed by paste of ginger garlic and a little bit of green chilies .

Moving on to Kasuri Me which is lightly roasted , followed by masala powder to this .

Let's also add in which by now you would have realized is the Hallmark of this recipe , a touch of red chili powder , not too much because you do not want to change the color of this recipe .

Lemon juice , ensure that you collect all the seeds because like I always say you don't want surprises in anyone's mouth .

Well , if you would have realized by now in a lot of ways , these are the same ingredients that are also used while making the Tikka , the change will begin after the marination to this .

Let's add in salt .

Do not add salt , keeping the curry in mind for now .

Add salt only keeping the chicken and its marination in mind .

Salt , of course , can be added later .

Let's mix all this .

Well , in case you feel like making this a day prior , make this keep it refrigerated covered and you can make it when you have your guest .

Literally ringing your doorbell .

The chicken is now mixed well with the marinade .

Allow this to marinade for 20 minutes .

It's been 20 minutes and the chicken is beautifully marinated .

Let's move on to the next step and that is making the paste of red onions and cashew nuts for this paste .

I'm gonna use red onions which are roughly cut and along with this cashew nuts now nothing is roasted .

Nothing is cooked in the is boiled steamed .

Absolutely no cooking trick here .

No cooking technique here .

Let's run this into a nice , fine and smooth paste .

And while making the paste , you may not want to add water because onion has a lot of water , it has a lot of moisture .

So that's going to take care of it with this .

Our smooth paste is done and ready .

Let's begin with the cooking process , I'm gonna heat oil in a wok .

Once the oil just kind of begins to heat up , I'm gonna add in the paste of red onions and cashew nuts to this .

I'm also gonna add in bay leaves and stir this for like 30 to 40 seconds .

Well , eventually all of this is of course , gonna get cooked with the chicken .

So do not waste a lot of time at this stage .

30 to 40 seconds .

Once you're content with some stirring here , let's add in pieces of marinated chicken .

Let's stir this well , on medium flame and ensure that the chicken now gets seared on the outside .

Of course , you need it to be nice and juicy within .

But for that , the outside needs to be seared .

Well , the idea here is to lock in the juices and also the flavor of the chicken .

You need to be slightly careful at this stage because of cashew nuts in this recipe .

Chances are the cashew paste would start sticking at the bottom of the pan , keep scraping the sides as well as the bottom .

After which I'm gonna add in some water , you're gonna add in slightly more water because the chicken of course , while cooking will also absorb all the water , it will release all its juices and then you get that nice thickish curry , which is what is intended in this case , let's adjust the salt as well .

Remember the fact that salt was already added in the recipe while marinating the chicken one quick stir cover this and allow this to cook for 15 to 20 minutes on medium flame .

It's been 20 minutes .

Let's have a quick check .

The gravy of course , has become nice , thick , rich and luscious .

It's also nice and silken .

Exactly like the name Rashmi .

Let's add in cream and of course , make it extra creamy and delicious at the same time .

Let's start this well , cook this precisely for 30 seconds .

Once oil starts releasing the sides of the pan and also starts rising to the top off , goes the flame because the curry is done and ready .

This now .

Straight goes in the serving bowl last but not the least a little more of cream .

And finally some green chilies with this .

Your rash meat , chicken curry is done and ready .

Make this for your family , make this for friends and see them smiling back at you .

This goes wonderfully well with Prata Nan or Roti a little bit of butter and that's all that you need .

On that note .

Stay tuned for more such quick , simple and stunning recipes and continue watching the curry world .

Bye for now .