Chicken Curry With Cream (Shahi Murgh)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	13%	47%
fat	5%	3%
aromatics	22%	17%
salt	1%	1%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	20 cashews or almonds
48 g	3 to 4 tablespoons of vegetable cooking oil
	5 cloves
	8 to 10 black peppercorns
	2-inch piece of cinnamon
	1-star anise
5 g	5 cardamom pods (split)
2 g	2 small or 1 large bay leaf
150 g	1 large onion (chopped very fine)
8 g	1 tablespoon garlic paste
6 g	1 tablespoon ginger paste
33 g	2 tablespoons tomato paste
2 g	1 teaspoon coriander powder
2 g	1 teaspoon cumin powder
0 g	1/4 teaspoon turmeric powder
1 g	1/4 teaspoon red chili powder (optional)
2 g	1 teaspoon garam masala
6 g	1 teaspoon salt
907 g	2 pounds skinless, boneless chicken pieces (2-inch cubes, thighs preferable)
119 g	1/2 cup thick, unsweetened cream

Method: 11 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last Friday. It was really Good. Thank you for sharing this recipe.” — a cook

“you forgot to tell us what to do with the ground nuts” — a cook