45 min
Cashew Chicken
Recipe GLPR9bfe99847c56f1
Tender chicken simmered in a creamy cashew-based sauce infused with aromatic Indian spices. The chicken is first marinated in yogurt and spices, then cooked in a rich gravy made from ground cashew paste and a blend of cumin, coriander, cardamom, and other warm spices. This elegant dish is finished with fresh cilantro and pairs beautifully with naan or roti.
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Ingredients
½ kg Chicken breast or thighs, cut into bite-sized pieces
½ cup Raw cashews, unsalted
¾ cup Whole milk
3 tbsp Plain yogurt or curd
2 Onions, large
2 Tomatoes, large
2 Green chilies
Fresh cilantro leaves, for garnish
3½ tsp Neutral oil
2 tsp Chili powder
2 tsp Ground coriander
¾ tsp Ground cumin
¼ tsp Cumin seeds
½ tsp Garam masala
½ tsp Fennel seeds
1 Cardamom pods
2½ Cinnamon sticks
2½ Star anise pods
4½ Cloves
1 Bay leaf, crushed
1 string Fresh curry leaves
0.2 tsp Turmeric powder
to taste Salt
as needed Water
Directions
Wash the chicken pieces thoroughly under cold water. Wash again with a pinch of salt, then drain and pat dry with paper towels. Let the chicken air-dry for at least 10 minutes.
In a bowl, combine the dried chicken with 1 tsp chili powder, 1 tsp ground coriander, 3/4 tsp ground cumin, salt to taste, and 3 tbsp yogurt.
Mix the chicken and marinade thoroughly, then add 1/2 tsp sesame oil (or neutral oil) and mix again until well coated.
Cover and let the marinated chicken rest at room temperature for 35 to 45 minutes to absorb the flavors.
While the chicken marinates, rinse the cashews under cold water, then place them in a bowl and cover with 3/4 cup milk. Let soak for 10 minutes.
Transfer the soaked cashews and milk to a food processor and grind into a smooth, creamy paste, adding more milk a little at a time if needed for smoothness. Set the cashew paste aside.
Heat 1 tsp oil in a large pan over medium-high heat. Add the 2 large onions (roughly chopped) and 2 large tomatoes (roughly chopped). Sauté until both are very soft and well-caramelized, about 8 to 10 minutes.
Remove from heat and allow the onion-tomato mixture to cool slightly, then transfer to the food processor and grind into a fine, smooth paste. Set aside.
In the same pan, add 2 tsp oil over medium heat. Add the cardamom pod, 2.5 cinnamon sticks, 2.5 star anise pods, 4.5 cloves, 1 crushed bay leaf, and 1/4 tsp cumin seeds. Toast these whole spices for about 1 minute until fragrant.
Add 1 string of fresh curry leaves and 2 green chilies. Fry for another minute, stirring occasionally.
Add the onion-tomato paste to the pan and cook over medium heat, stirring frequently, until the raw smell disappears and the paste deepens in color, about 3 to 4 minutes.
Pour in a splash of water (about 1/4 cup) and bring the mixture to a gentle boil.
Add the marinated chicken pieces to the pan, stirring gently to coat with the spice paste.
Sprinkle the remaining 1 tsp chili powder, 1 tsp ground coriander, and 1/2 tsp garam masala over the chicken. Stir well.
Add 1/2 tsp fennel seeds and 1/5 tsp turmeric powder. Stir and bring to a simmer over medium heat. Cook uncovered until the chicken is completely cooked through, about 10 to 12 minutes. The internal temperature of the chicken should reach 165°F (74°C).
Stir in the cashew paste and add water as needed to achieve your desired gravy consistency. Taste and adjust salt as necessary.
Simmer for an additional 5 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon.
Remove from heat and garnish generously with fresh cilantro leaves.
Serve hot with warm naan or roti.
