Cashew chicken curry is tender chicken in a thick, creamy sauce made from golden fried cashews, onion, green chillies and cream, blended until smooth. Warm spices, kasuri methi and a sizzling Kashmiri chilli tadka finish it off.
It’s rich without being too hot, which makes it a good one for family dinners. Aamna fries extra cashews to scatter on top for crunch.
Why this recipe works
- Fried cashew paste. Cashews fried with onion in ghee, then blended with cream and water, make the sauce silky and nutty.
- Chicken cooked in a spiced tomato base first. The cashew paste goes in only at the end, so it stays creamy and doesn’t catch.
- A Kashmiri chilli tadka. Hot oil with Kashmiri chilli poured over at the end adds colour and a little heat.
Tips for the best cashew chicken curry
- Blend it smooth. A really smooth cashew paste gives the creamiest sauce.
- Keep the heat low once the paste is in. Cream can split over high heat.
- Save some cashews. Fry half a cup separately for a crunchy garnish.
- The tadka is optional. It adds colour and flavour, but the curry is still lovely without it.
- Want it milder? Use one green chilli instead of two.
What to serve with cashew chicken curry
Serve with naan or basmati rice. For more creamy, nutty curries, try our creamy pistachio chicken curry or the classic chicken korma.
Cashew Chicken Curry FAQs
Is cashew chicken curry the same as korma?
They are similar, as both are mild and creamy. This curry gets its body from a fried cashew paste and has more chilli, while a classic korma is built on yoghurt and cream.
Is cashew chicken curry spicy?
It is mild to medium. The heat comes from two green chillies, and Kashmiri chilli adds more colour than heat.
Can I make it without cream?
Yes. Blend the fried cashews with a little more water instead. The sauce will be lighter but still creamy from the nuts.
Can I use chicken breast?
Yes. Breast cooks faster, so check it after about 20 minutes rather than 30.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
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.
Ingredients
Instructions
Prepare the Cashew Paste:
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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.
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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.
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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:
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In the same pan, fry the remaining ½ cup of cashews until golden. Set aside for garnishing.
Prepare the Chicken:
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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:
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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.
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Add the chopped onions and fry until translucent, about 5 minutes.
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Add the pureed tomatoes and cook until the oil begins to separate from the mixture.
Cook the Chicken:
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Add the spiced chicken to the pan and fry for about 5 minutes, ensuring the chicken is well seared.
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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:
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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):
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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:
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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.
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Can I use salted cashews as this is all I have ? Thanks
yes, salted cashews can be used, just reduce the salt in the chicken marinade
Thank you
This is a fantastic curry which I made today and I highly recommend it. The spice mix with the Dhana Jeera was a revelation as it reminded of the smell of curry houses in the late 70s/80s in the UK where I’m from.
Excellent recipe. I garnished with the tadka of hot chillis and Kashmiri chilli powder because I knew the chappati/dhai which accompanied my plate would take the edge off the heat. There was a definite point where the aromatic signalled completely cooked!