Kaju Chicken Curry

Steps

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1. 1
   Cut chicken into 2-inch pieces, combine with green chilli paste, ginger-garlic paste, and salt in a bowl, and let marinate for 15-20 minutes.
   ▶ ≈0:00
2. 2
   Heat 2.5 tbsp oil in a non-stick pan, add black cardamoms, green cardamoms, cinnamon, and cloves, and sauté until fragrant and fully cooked.
   ▶ ≈0:30
3. 3
   Add boiled onion paste and saffron, cook on medium heat for 4-5 minutes until the saffron's subtle aroma fully infuses the base.
   ▶ ≈1:00
4. 4
   Stir in cashew paste, salt, green cardamom powder, and white pepper powder, ensuring no lumps form, then gradually add 1 cup water and cook on medium heat for 6-8 minutes until silky and smooth.
   ▶ ≈1:06
5. 5
   Heat the remaining oil in a separate non-stick grill pan, add the marinated chicken pieces, and cook each side for 3-4 minutes until perfectly cooked, tender, and juicy.
   ▶ ≈1:23
6. 6
   Add the cooked chicken to the saffron-infused gravy and gently fold together; adjust consistency with ½ cup water if needed, cover and cook for 3-4 minutes.
   ▶ ≈1:39
7. 7
   Stir in the fresh cream and mix well.
   ▶ ≈1:52
8. 8
   Transfer to a serving bowl, drizzle with fresh cream, garnish with coriander sprigs, and serve hot with parathas.
   ▶ ≈2:00