Restaurant style chicken creamy masala

Take 3 chicken leg pieces in a bowl.

Add 2 tbsp ginger-garlic-green chilli paste, 1 tsp haldi, and salt to taste.

Mix well and marinate for 30 minutes.

Soak 30 g cashews, 2 tbsp magaj, and 2 tbsp khus khus in warm water for 15–20 minutes.

Then grind them with 12 green chillies and 100 g sliced onion to make a smooth paste (add a little water if needed).

Heat 2 tbsp oil or ghee in a pan.

Add the prepared masala paste and sauté on low flame till it releases oil and turns aromatic.

Add 1 tbsp coriander powder and ½ tsp haldi, mix well.

Add marinated chicken and cook on medium flame for 5–7 minutes while stirring.

Add 100 g curd, mix, and cook on low flame until the chicken becomes tender and the gravy thickens.

You can add a little water if you want a thinner gravy.

Garnish with fresh coriander or slit green chillies.

Serve hot with naan, paratha, or jeera rice.