Hey guys this is me the Bombay Chef Varun Inamdar
and welcome to yet another episode of "The Curry World."
By now you would have realised that I am 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 silken, smooth, luscious, gorgeously rich
just like its name - Reshmi Chicken Curry.
Which literally translates to silken,
Let's begin.
Well, Reshmi Chicken Curry is a straight lift
from the quintessential Tikka - Reshmi Tikka which is yellow in colour.
So by now, you roughly kind of know the colour of this curry
it's going to be yellow in colour.
Let's begin with marination.
For which I'm going to use Curd, followed by paste of Ginger-Garlic
and a little bit of Green Chillies.
Moving on to Dried Fenugreek Leaves which is lightly roasted
followed by Garam Masala Powder.
To this let's also add in Turmeric which by now you would have realised
is the hallmark of this recipe.
A touch of Red Chilli Powder.
Not too much because we don't want to change the colour of this recipe.
Lemon Juice.
Ensure that you collect all the seeds,
because like I always say, we don't want surprises in anyone's mouth.
Well, if you would have realised 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 marinate for 20 mins.
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 going to use red onions which are roughly cut
and along with this Cashew Nuts.
Now, nothing is roasted, nothing is cooked, nothing 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 going to heat oil in a wok.
Once the oil just kind of begins to heat up,
I'm going to add in the paste of red onions and cashew nuts.
To this, I'm also going to add in Bay Leaves.
And stir this...
for like 30-40 seconds.
Well, eventually all of this is, of course, going to get cooked with the chicken
So do not waste a lot of time at this stage
Thirty- forty seconds - Once you are 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.
First, for that the outside needs to be seared well.
The idea here is to lock in the juices and also the flavour 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 going to add in some water.
You are going to 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 thick-ish 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 15-20 mins on medium flame.
It's been 20 mins. 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 'Reshmi'
Let's add in cream and of course make it extra creamy and delicious at the same time.
Let's stir 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 Chillies.
With this your Reshmi Chicken Curry is done and ready,
make this for your family, make this for your friends
and see them smiling back at you.
This goes wonderfully well with Paratha, Naan, 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.