Cashew Chicken

A rich and creamy Indian curry featuring tender chicken pieces and crunchy cashews.

⏱Prep: 20 min

🔥Cook: 30 min

⏲Total: 50 min

🍽4 servings

Non-Vegetarian

Ingredients

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Step-by-step

Marinate chicken pieces with yogurt, turmeric, red chili powder, and salt for at least 15 minutes, or up to 2 hours in the refrigerator.
Heat ghee or oil in a large pan or Dutch oven over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.
Add ginger-garlic paste and cook for another minute until fragrant.
Stir in coriander powder and garam masala, cooking for 30 seconds until aromatic.
Add tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes.
Add the marinated chicken and cook until sealed on all sides, about 5 minutes.
If using soaked cashews, drain them and blend with a little water to form a smooth paste. Add this cashew paste (or heavy cream) and 1/2 cup water or broth to the pan.
Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is tender and cooked through.
Garnish with fresh cilantro and serve hot with rice or naan.

Per serving

Make it last

Refrigerator 3-4 days

Store in an airtight container once completely cooled. Reheat thoroughly before serving.

Freezer Up to 3 months

Transfer cooled curry to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

Reheat Stovetop/Microwave

Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave until piping hot, adding a splash of water if needed.

For an extra rich and creamy sauce, ensure cashews are soaked and blended until completely smooth. You can also add a tablespoon of almond flour for thickening.
Adjust the spice level to your preference by increasing or decreasing the red chili powder. A pinch of sugar can help balance the tanginess from the tomatoes.