Cashew chicken curry

You need –

  • Chicken – 750 grams, cut into bite size pieces
  • Onion – 2, thinly sliced
  • Ginger & garlic paste – 1 teaspoon
  • Green chili – 3-4, slit
  • Tomato – 1 large, finely chopped
  • Chili powder – 1 teaspoon or to taste
  • Coriander powder – 2 teaspoons
  • Turmeric – ¼ teaspoon
  • Garam masala – 1 teaspoon
  • Roasted cumin powder – 1 teaspoon
  • Kastoori Methi – 1 teaspoon
  • Cashew nut – 15 nos, soaked in warm water for 30 mins and gound to fine paste
  • Salt to taste
  • Cooking oil – as required
  • Fresh coriander leaves to garnish

To marinate –

  • Yogurt – ¼ cup
  • Turmeric – ¼ teaspoon
  • Ginger and garlic paste – 1 teaspoon

How to –

Wash and clean the chicken well. Marinate the chicken pieces  and set aside for 30-40 mins.

In a heavy bottom pan, heat the oil. Add the onion and saute till translucent. Add the ginger-garlic paste, green chili and saute till the raw smell is gone. Now add the tomato, spice powders and cook till the tomato is mushy and oil starts to separate. Turn the heat to low and add the cashew paste and cook for 8-10 mins.

Add the marinated chicken pieces, dried Kasturi methi  and mix well. Season with salt to taste. Add just about ½ cup water and cook till the chicken is cooked through. You many adjust the consistency of the gravy to your liking by adding a little more water or continue to cook till the gravy is thick. Garnish with fresh coriander leaves.

Serve hot with rice, parata or roti.


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