Creamy Coriander Chicken Curry!

Soak the cashews in milk until they become soft. Grind them into a paste and set aside.

Marinate the chicken pieces with salt, black pepper, ginger garlic paste and ghee. Mix well and refrigerate for at least an hour (preferably 4-5 hours for better flavour absorption)

Grind coriander leaves, garlic, ginger piece, and green chillies with oil in a mixer grinder to form a smooth paste. Add water if needed. Set the green paste aside.

Add the green paste to the yogurt in a mixing bowl.

Add coriander powder, garam masala powder, cumin powder, nutmeg powder, turmeric powder and cream to the yogurt mixture. Mix well and set aside.

Add 5-6 tbsp of yogurt-green paste mixture to the marinated chicken, reserving the leftover mixture for later use). Mix well and set aside.

Heat a tbsp of ghee in the grill pan over medium-high heat.

Place the marinated chicken on the hot grill pan and sear it, flipping occasionally, until it turns slightly golden brown from both sides. (cook until it reaches 80% doneness). Set aside.

Heat 2 tbsp ghee in a wok over medium-high heat.

Add bay leaf, black peppercorns, cloves and green cardamoms to the wok. Let them crackle.

Add the reserved yogurt-green paste mixture to the wok and mix well. Stir for 4-5 minutes until the gravy slightly thickens.

Add the grilled chicken, cashew paste, kasuri methi and salt to the wok. Mix well and cook for 3-4 minutes.

Add water to the wok and bring it to a boil. Cover the wok with a lid and simmer for 10-15 minutes until the chicken is tender and the ghee releases to the surface.

Check the seasoning and adjust according to taste.

Serve hot with naan or roti.