Step 1: Marinate the Chicken

Mix the yoghurt, lemon juice, ginger-garlic paste, cumin powder, garam masala, turmeric, chilli powder, salt, and olive oil in a big bowl.

To get a smooth paste, thoroughly mix.

Coat the chicken pieces equally after adding them.

For a richer flavour, marinate it in the fridge for at least three hours, ideally overnight, with the bowl covered.

Tip: The chicken gets juicier and more flavourful the longer it marinates.

Step 2: Grill or Pan-Fry the Chicken

A non-stick skillet or grill pan should be heated to medium heat.

Cook the marinated chicken pieces for 5 to 6 minutes on each side, or until golden brown on both sides, after adding a little amount of butter.

Take out and put aside. The chicken should be soft and mildly browned.

Alternative: If you want a smokier flavour, you may alternatively bake the chicken for 20 minutes at 200°C.

Step 3: Prepare the Rich Gravy

Melt the butter in a large pan and add the cloves, cardamom, bay leaf, and cinnamon stick.

For a few seconds, sauté until fragrant.

Sauté the finely chopped onions until they turn golden brown.

To get a creamy consistency, include the cashew nut paste and thoroughly mix.

Now add the milk with the saffron and boil it slowly.

Add a sprinkle of garam masala, sugar (optional), and salt.

Step 4: Combine Chicken with the Gravy

To the gravy, add the chunks of grilled chicken.

Gently stir to ensure the sauce is absorbed by the chicken.

Add the fresh cream and stir until the sauce is creamy and silky.

Simmer over low heat for 5 to 7 minutes, or until the flavours are well combined.

Step 5: Garnish and Serve

For a royal scent, turn off the heat and pour in some rose water.

Add fresh coriander leaves, almond slivers, and fried onions as garnish.

Serve hot over aromatic saffron rice, tandoori roti, or butter naan.

Serving Size

This recipe makes a substantial main dish that will feed four to five people.

You may simply increase the amounts without compromising the flavour if you're throwing a big party.