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Chicken Reshmi
Cosmic Iguana

Chicken Reshmi

Tender, silky chicken pieces marinated in a luxurious yogurt-cream blend and aromatic spices, then pan-cooked until perfectly charred and juicy.

55Min
4Servings
385Cal
MediumLevel
Gluten freeSpicy 3/5halal
#chicken#curry#spiced#marinated#pan-cooked

Equipment

Knife
Cutting Board
Blender
Mixing Bowl
Frying Pan
Stove
Spatula
Tongs
Serving Plate

Ingredients

Main Ingredients

chicken breast (boneless, skinless)

600 g

yogurt (plain)

200 g

cream (heavy)

100 ml

garlic

4 cloves

ginger (fresh)

2 cm

onion (medium)

2 pcs

lemon (juiced)

1 pcs

olive oil

3 tbsp

salt

1 tsp

black pepper (ground)

1 tsp

cumin (ground)

1 tsp

coriander (ground)

1 tsp

turmeric (ground)

0.5 tsp

chili powder

1 tsp

garam masala

1 tsp

Instructions

1

Prepare the marinade

Create a smooth, creamy marinade by blending yogurt, cream, garlic, ginger, and lemon juice.

10 min
Blend until completely smooth for best flavor absorption
2

Marinate the chicken

Cut chicken into strips and coat thoroughly with the prepared marinade and spices.

20 mintimer 20 min
Marinate for at least 20 minutes, or longer in the refrigerator for deeper flavor
3

Sauté onions

Heat oil and sauté onions until golden brown for the base flavor.

8 minMedium heattimer 8 min
Stir frequently to prevent burning - onions should be golden, not dark brown
4

Cook the chicken

Add marinated chicken to the pan with onions and cook until tender and fully cooked.

15 minMedium-high heattimer 15 min
Cook on medium-high heat to get a nice char while keeping the chicken juicy
5

Finish and serve

Adjust seasoning if needed and serve hot with naan or rice.

2 min
Serve immediately while hot for best texture

Original recipe

InstagramRecipe by @saimazzzzzz

Storage

Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or pan on medium heat

Store in airtight container. Reheat gently to maintain texture.

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