Chicken Reshmi

Ingredients

• 500 g boneless chicken, cut into bite-sized pieces
• 1 tsp cumin powder
• 1 tsp chilli powder
• 1/2 tsp black pepper powder
• 1 tbsp ginger-garlic paste
• 3 tbsp thick curd
• 1 tsp lemon juice
• Salt, to taste
• 2 –3 tbsp oil or ghee
• 1 medium onion, finely sliced
• 1/2 cup fresh cream
• 1/2 cup grated mozzarella cheese
• 2 –4 tbsp water, if needed

Steps

1. Marinate the chicken Add the chicken to a large bowl. Add cumin powder, chilli powder, pepper powder, ginger-garlic paste, curd, lemon juice and salt. Mix thoroughly until every piece of chicken is well coated. Cover and marinate for at least 30 minutes. If you have time, marinate for 2–4 hours in the refrigerator for more flavour.
2. Cook the onions Heat 2–3 tbsp oil or ghee in a large pan over medium heat. Add the sliced onion and sauté until softened and lightly golden. Don't let it become very dark, as this can overpower the creamy flavour.
3. Cook the chicken Add the marinated chicken along with any marinade to the pan. Mix well with the onions. Cover and cook over medium heat for about 8–10 minutes, stirring occasionally, until the chicken is completely cooked. If the pan becomes too dry, add 2–4 tbsp water.
4. Add the cream Lower the heat completely. Add ½ cup fresh cream and mix gently. Cook for another 2 minutes on low heat. Don't boil aggressively after adding the cream.
5. Add the cheese Add ½ cup grated mozzarella gradually and stir gently until it melts into the creamy chicken. If the curry becomes too thick, add a splash of warm water and mix until you get the consistency you like. Taste and adjust salt and chilli if needed.
6. Serve Turn off the heat and serve immediately. It goes particularly well with: 🫓 Naan Roti Paratha Jeera rice Plain basmati rice