Serving - 4

From 20-40 mins


  • ½ cup Rainbow Milk
  • ¾ cup cashew paste
  • 2 tbsp ghee
  • Whole spices: 2 cinnamon stick, 5 cloves, 10 black peppercorns, 2 bay leaves
  • 2 tbsp ginger garlic paste
  • 1 finely chopped onion
  • 1 tbsp tomato paste
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder
  • ¼ tsp red chilli powder
  • Salt to taste
  • 1kg boneless chicken thighs, 2 inch pieces


  • Heat a heavy based pan and add ghee. When it melts, add the whole spices and sauté on medium heat till fragrant and a shade darker – about 2 minutes.
  • Add the onions and cook on medium till golden. Add the ginger garlic paste and sauté for another 2 minutes.
  • Next add the tomato paste and all the powdered spices and salt. Cook on medium heat till the oil separates.
  • Now add the chicken and cook for 5 minutes on high heat, stirring constantly to ensure it doesn’t burn.
  • Then add 1 cup of hot water to the pot, stir well and cover. Reduce the heat and let simmer till the liquid reduces and the chicken cooks.
  • When the gravy is thicker, add the milk and continue to cook till you get thick gravy.
  • To serve: Heat on medium till hot – about 7 minutes.

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