Reshmi Chicken Curry with Fried Eggs

• Marinate chicken for 30 minutes
• Soak cashew nuts for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1kg 250gm skinless chicken with bones
• Juice of ½ a lemon
• 2 tsp salt
• ¼ tsp black pepper powder
• 5 tbsp oil
• 450 gm / 2 large onions, thinly sliced
• 6 green cardamoms
• 6 cloves
• 1 inch small cinnamon stick
• 38 gm ginger
• 22 gm / 9 large garlic cloves
• 35 gm / 2 tbsp cashew nuts, soaked
• 230 gm / ¾ cup plain unflavored yogurt
• 1 tsp Kashmiri chilli powder
• 1 tbsp ghee
• 1½ cups water
• 1 tsp smoked paprika
• 1 tsp sugar
• ⅛ tsp ground mace
• Handful of chopped coriander leaves
• 6 hard-boiled eggs
• ¼ tsp turmeric powder
• ¼ tsp chilli powder

1. 1Cut tendon from chicken drumsticks and marinate chicken with lemon juice, salt, and black pepper for 30 minutes.
2. 2Sauté thinly sliced onions with salt, green cardamoms, cloves, cinnamon stick, green chili (optional), ginger, and garlic until light brown.
3. 3Cool the onion mixture, then blend with soaked cashew nuts and plain yogurt until smooth.
4. 4Shallow fry marinated chicken pieces in batches until golden brown on all sides.
5. 5Add the blended onion-yogurt paste to the browned chicken, rinsing the blender with ½ cup of water and adding it to the pan.
6. 6Stir in Kashmiri chili powder, ghee (optional), 1½ tsp salt, 1 cup hot water, smoked paprika (optional), and sugar (optional).
7. 7Cover and simmer the curry on very low heat for 40 minutes, stirring occasionally.
8. 8Poke hard-boiled eggs and shallow fry them with 2 tsp oil, ¼ tsp turmeric powder, and ¼ tsp chilli powder until golden.
9. 9Add the fried eggs to the simmering curry and cook for another 5 minutes.
10. 10Garnish with chopped coriander leaves and whole green chillies (optional) before serving.

These instructions are our analysis of the original video. Watch on YouTube →