Cashew Chicken Curry

Indulge in the rich and creamy flavours of Cashew Chicken Curry, a dish that blends tender chicken with a luxurious cashew sauce. This recipe, infused with aromatic spices and a hint of heat, is perfect for a comforting meal that impresses with both taste and presentation.

Cashew Chicken Curry is a delightful fusion of tender chicken pieces cooked in a creamy, nutty sauce made from roasted cashews, onions, and a blend of aromatic spices. The addition of cream and a touch of Kashmiri chilli powder gives this curry its distinctive flavour and vibrant colour. It’s a dish that brings warmth and comfort, ideal for serving with naan or basmati rice.

Ingredients:

• 3 tablespoons ghee
• 1 medium onion, finely chopped
• 1½ cups cashews, divided
• 2 green chillies, chopped
• 80ml cream
• 120ml water
• 2 tomatoes, pureed
• 1 kg chicken, cut into pieces
• 1 tablespoon salt
• 2 tablespoons danya jeera (coriander-cumin powder)
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon Kashmiri chilli powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 small cinnamon stick
• 5 green cardamom pods
• 5 small bay leaves
• 2 onions, chopped
• 2 tablespoons oil (for tadka)
• 2 teaspoons Kashmiri red chilli powder
• Fresh coriander, chopped (for garnish)

Instructions:

1. Prepare the Cashew Paste:
   • In a medium-heated pan, melt 3 tablespoons of ghee. Add the finely chopped onion and fry for about 5 minutes until softened and golden.
   • Add 1 cup of cashews and continue frying for another 5 minutes until they are golden. Add the chopped green chillies and stir for an additional minute.
   • Remove the mixture from the pan and transfer it to a small food processor. Blend until smooth, adding 80ml of cream and 120ml of water to create a creamy paste.
2. Garnish Preparation:
   • In the same pan, fry the remaining ½ cup of cashews until golden. Set aside for garnishing.
3. Prepare the Chicken:
   • Season the chicken with 1 tablespoon of salt, 2 tablespoons of danya jeera, ½ teaspoon of turmeric, 1 teaspoon of garam masala, 1 tablespoon of Kashmiri chilli powder, 1 teaspoon of kasuri methi, and 1 tablespoon each of garlic and ginger paste. Mix thoroughly.
4. Cook the Curry Base:
   • In the same pan, add 3 tablespoons of oil and heat to medium. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Fry for about a minute until aromatic.
   • Add the chopped onions and fry until translucent, about 5 minutes.
   • Add the pureed tomatoes and cook until the oil begins to separate from the mixture.
5. Cook the Chicken:
   • Add the spiced chicken to the pan and fry for about 5 minutes, ensuring the chicken is well seared.
   • Pour in 240ml of water, stir, cover, and cook on medium heat for 30 minutes, until the chicken is nearly cooked.
6. Incorporate the Cashew Paste:
   • Add the creamy cashew mixture to the chicken, stirring gently. Cover and cook on low heat for another 10 minutes to allow the flavours to meld.
7. Prepare the Tadka (Optional):
   • In a small pan, heat 2 tablespoons of oil. Add 2 teaspoons of Kashmiri red chilli powder and let it sizzle for a few seconds. Pour this mixture over the curry for added colour and heat.
8. Garnish and Serve:
   • Garnish the curry with the fried cashews and freshly chopped coriander. Serve hot with naan or basmati rice.

Tips for Perfect Cashew Chicken Curry:

• Blending: Ensure the cashew mixture is smooth to achieve a creamy sauce texture.
• Yogurt and Cream: When adding cream or yogurt, keep the heat low to prevent curdling.
• Tadka: The tadka step is optional but adds a lovely colour and an extra layer of flavour.

Cashew Chicken Curry

Cashew Chicken Curry is a delightful fusion of tender chicken pieces cooked in a creamy, nutty sauce made from roasted cashews, onions, and a blend of aromatic spices.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 7 Best Season: Suitable throughout the year

Ingredients

Servings

• 3 tbsp ghee

• 1 medium onion (finely chopped)

• 1 cups cashews,

• 2 green chillies (chopped)

• 80 ml cream

• 120 ml water

• 2 tomatoes (pureed)

• 1 kg chicken (cut into pieces)

• 1 tbsp salt

• 2 tbsp danya jeera (coriander-cumin powder)

• ¹⁄₂ tsp turmeric powder

• 1 tsp garam masala

• 1 tbsp Kashmiri chilli powder

• 1 tsp kasuri methi (dried fenugreek leaves)

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 3 tbsp oil

• 1 teaspoon cumin seeds

• 1 small cinnamon stick

• 5 green cardamom pods

• 5 small bay leaves

• 2 onions (chopped)

• 2 tbsp oil (for tadka)

• 2 teaspoons Kashmiri red chilli powder

• Fresh coriander, chopped (for garnish)

Instructions

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Prepare the Cashew Paste:

1. In a medium-heated pan, melt 3 tablespoons of ghee. Add the finely chopped onion and fry for about 5 minutes until softened and golden.
2. Add 1 cup of cashews and continue frying for another 5 minutes until they are golden. Add the chopped green chillies and stir for an additional minute.
3. Remove the mixture from the pan and transfer it to a small food processor. Blend until smooth, adding 80ml of cream and 120ml of water to create a creamy paste.

Garnish Preparation:

1. In the same pan, fry the remaining ½ cup of cashews until golden. Set aside for garnishing.

Prepare the Chicken:

1. Season the chicken with 1 tablespoon of salt, 2 tablespoons of danya jeera, ½ teaspoon of turmeric, 1 teaspoon of garam masala, 1 tablespoon of Kashmiri chilli powder, 1 teaspoon of kasuri methi, and 1 tablespoon each of garlic and ginger paste. Mix thoroughly.

Cook the Curry Base:

1. In the same pan, add 3 tablespoons of oil and heat to medium. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Fry for about a minute until aromatic.
2. Add the chopped onions and fry until translucent, about 5 minutes.
3. Add the pureed tomatoes and cook until the oil begins to separate from the mixture.

Cook the Chicken:

1. Add the spiced chicken to the pan and fry for about 5 minutes, ensuring the chicken is well seared.
2. Pour in 240ml of water, stir, cover, and cook on medium heat for 30 minutes, until the chicken is nearly cooked.

Incorporate the Cashew Paste:

1. Add the creamy cashew mixture to the chicken, stirring gently. Cover and cook on low heat for another 10 minutes to allow the flavours to meld.

Prepare the Tadka (Optional):

1. In a small pan, heat 2 tablespoons of oil. Add 2 teaspoons of Kashmiri red chilli powder and let it sizzle for a few seconds. Pour this mixture over the curry for added colour and heat.

Garnish and Serve:

1. Garnish the curry with the fried cashews and freshly chopped coriander. Serve hot with naan or basmati rice.
   

Note

Blending: Ensure the cashew mixture is smooth to achieve a creamy sauce texture.

Yogurt and Cream: When adding cream or yogurt, keep the heat low to prevent curdling.

Tadka: The tadka step is optional but adds a lovely colour and an extra layer of flavour.

Keywords: Cashew Curry, Cashew Chicken Curry, Cashew curry Recipe, Curry recipe