Monday, September 14, 2015

Chicken Cashew Curry

My love for dry fruits is far more superior than any form of love in this material world.

I can eat dry fruits all year long without asking for anything else.

I can sleep with dry fruits, I can have a nice conversation with them, they are good listeners and some of them are also good/essential for nice health.

I can slay anyone who gets in between me and my dry fruit.

One of my favorite dry fruits is the Cashew Nut. YES, this is another cashew nut recipe and the last of it because I am all out of them.

This is called Chicken Cashew Curry and this is a combination of Indian and Mughal cuisine but who the hell cares for the heritage of we are just here to eat.


3 chicken breasts cut into 1 inch cubes

1/2 cup of cashews for paste and some more for garnishing

3 tablespoons of yogurt

1 tablespoon of ginger garlic paste

1.5 onion diced

1 green chili

half a bunch of coriander chopped (more for the recipe and some for garnishing)

2 lemons juice

2 tablespoons tomato paste

salt per taste (a teaspoon for marination and for gravy according to taste)

1 teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon paprika (optional BUT PLEASE DON'T SKIP IT)

2 tablespoon white sugar

1 cinnamon stick

3 green cardamoms

1 teaspoon fennel seeds

3 tablespoons of yogurt

2-3 tablespoon cream (optional BUT PLEASE DON'T SKIP IT)

3 tablespoon butter

Let's get down to businesses

First you have to put chicken in a bowl and marinate it by putting 1 teaspoon salt, ginger garlic paste, turmeric powder and lemon juice.

Set it aside for 30 minutes.

While the chicken marinates lets get done with some other stuff.

First of all you need to take out your blender and wash it properly, who knows how dirty you are and Aysha Mumtaz might pay you a visit to seal your home kitchen.

Blend together fennel seeds, diced onions and green chili. Put just a little bit of water to make a smooth paste. DON'T USE MUCH WATER OKAY?

Take this out in a bowl.

Now don't worry about cleaning this just add yogurt and cashew nuts also a some water and blend them together to make your second paste.

Now after 30 minutes put 3 tablespoons of butter in a non stick pan with a DASH of oil and start frying the onion paste with cinnamon, cardamom pods, coriander powder and garam masala on medium heat for about 6-7 minutes.

Please do not do this step in a hurry because this is the base of your gravy and the most important part of this recipe.

Now add the tomato paste and fry it for 2 minutes.

Add the chicken now, turn the heat on medium high and fry the chicken until it is partially cooked.

Then add the yogurt and cashew paste with some water to make the gravy less thicker. 

Season it with salt, paprika, sugar and simmer it until the chicken and the gravy is fully cooked.

Last but not the least, just simmer in some cream and add chopped coriander. Cashew Chicken is ready to serve.

The problem with desi cuisines is that they are very hard to present at least for a guy like me. So, just like this time I tried my best.

Ladies and gentlemen, take our your plates for Cashew Chicken Curry.

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