Indian Dish Jewel of Delhi Recipe

Description:

The Indian Dish Jewel of Delhi is a rich and creamy chicken curry with a deep reddish-orange hue from the blended spices and tomatoes. The chicken is tender and juicy, coated in a flavorful sauce that is subtly sweet and spicy. The cashew paste adds a delightful creaminess and richness to the sauce, while the cilantro garnish provides a burst of fresh, herbaceous flavor. The dish is visually appealing with the vibrant colors of the spices, the creamy sauce, and the bright green cilantro. It's a beautiful and delicious representation of Delhi's culinary heritage. The overall look is one of creamy richness, with a depth of color provided by the spices. The cilantro is a bright, fresh counterpoint, and the serving suggestion of fluffy basmati rice or soft naan bread complements the dish beautifully.

Ingredients:

• - 1 lb boneless chicken thighs, cut into 1-inch pieces
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 green chili, finely chopped (optional)
• - 1 tsp turmeric powder
• - 1 tsp coriander powder
• - 1 tsp cumin powder
• - 1/2 tsp garam masala
• - 1/4 tsp cayenne pepper (optional)
• - 1/2 cup plain yogurt
• - 1/4 cup heavy cream
• - 2 tbsp chopped cilantro
• - 2 tbsp butter
• - 1 cup chopped tomatoes
• - Salt to taste
• - 1/2 cup water
• - 1/4 cup cashew nuts, soaked in warm water for 30 minutes then blended into a smooth paste

Instructions:

1. 1. Heat butter in a large pan or wok over medium heat. Add onions and sauté until golden brown, about 8 minutes. Add garlic, ginger, and green chili (if using) and sauté for another minute until fragrant.
2. 2. Add chicken pieces to the pan and cook until lightly browned, about 5-7 minutes. Stir frequently to prevent sticking.
3. 3. Add turmeric powder, coriander powder, cumin powder, garam masala, and cayenne pepper (if using). Stir well and cook for 1 minute, allowing the spices to bloom and release their aromas. The spices will coat the chicken creating a rich golden-orange hue.
4. 4. Stir in chopped tomatoes and cook for 5 minutes until slightly softened. Add salt to taste.
5. 5. Pour in the yogurt and mix well, ensuring the chicken is evenly coated. Simmer for 5 minutes, allowing the flavors to meld. The sauce will start to thicken slightly.
6. 6. Add the cashew paste, heavy cream, and water. Bring to a gentle simmer, reduce heat to low, cover the pan and let it cook for 20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking. The sauce should have a creamy, rich consistency with a reddish-orange glow.
7. 7. Garnish with chopped cilantro. The bright green cilantro will offer a nice contrast against the deep reddish-orange of the curry.
8. 8. Serve hot with basmati rice or naan bread. The chicken should be fall-apart tender, and the sauce creamy and flavorful.