Indian Cashew Chicken
Indian Cashew Chicken Recipe
Dalal AlJaser
6
30 minutes
45 minutes
190
Indian
Indian Food
Why You’ll Love This Recipe
✔Rich & Creamy– Thanks to the cashew-coconut sauce, every bite is smooth and luxurious.
✔Perfectly Balanced Flavors– The tanginess from tamarind, warmth from spices, and nutty cashew blend make this dish irresistible.
✔Easy to Make– Simple ingredients, a little marination time, and a one-pan cooking process.
Ingredients
- 1 whole chicken (Approximately 1kg -1000g), cut into small parts with the skin removed
- 2 tablespoons butter + 1 tablespoon vegetable oil
- 1 cup chopped onions
- 6-8 fresh curry leaves
- 1 tablespoon tomato paste
- 1 cup pureed tomatoes or tomato sauce
- 1 teaspoon salt
- 1 ½ teaspoons mixed Indian spice or Kuwaiti Spice Mix + ½ teaspoon Masala spice or Curry Spice
- 1/4 cup fresh chopped parsley
- 2 tablespoons tamarind paste
- 1/4 cup unsalted cashews
- 1/4 cup coconut milk
- 3 tablespoons cooking cream
- 1 cup water or as required to adjust the thickness of the sauce
Marinade
- 2 tablespoons tamarind paste
- 3 tablespoons lemon juice
- 2 tablespoons yogurt
- 2 tablespoons olive oil
- 1 green chili pepper finely chopped
- 1/4 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder or hot sauce
- 1/4 teaspoon cumin powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon aniseed powder
- 1/4 teaspoon mixed spice or Kuwaiti Spice Mix
- 1/2 teaspoon salt
Directions
In a food processor, mix the chicken marinade ingredients together until smooth, then marinate the chicken in the sauce for at least 1 hour or up to 24 hours in advance.
In a pot over high heat, heat the oil and butter, sauté the onions for 2 minutes, then add the curry leaves and stir the mixture well.
Gradually add the marinated chicken pieces and cook for about 5 minutes or until the chicken is almost cooked through.
Mix in the tomato paste, tomato sauce, or pureed tomatoes, and the remaining spices and salt until well combined.
Allow to cook over medium heat for an additional 5 minutes.
Add water to the chicken mixture until it’s completely covered, then stir the mixture well and leave it to simmer on low heat for about half an hour or until the chicken is cooked through.
In a food processor, process the cashews first, then gradually add the coconut milk while mixing until a smooth sauce forms.
Add the cashew sauce to the chicken mixture and mix well, then add the cooking cream and mix well.
Let the mixture simmer for another 10-15 minutes or until the sauce thickens.
Add the chopped coriander to the mixture just before serving.
Serve with paratha, naan, chapati bread, or white basmati rice.