Spicy Cashew Chicken Curry
A rich and flavorful chicken curry made with a blend of aromatic spices, creamy yogurt, cashew powder, and tangy sauces. Marinated chicken is slow-cooked with fried onions, tomato puree, and curry leaves to create a thick, masaledar gravy. Garnished with green chillies and fresh coriander, this dish is perfect for special occasions or a comforting family dinner. Best served hot with naan, roti, or rice.
Ingredients
For the Marinade:
- 1 kg Chicken (boneless or with bone, as preferred)
- 1 tbsp Coriander powder
- 1½ tsp Himalayan pink salt
- 1½ tbsp Kashmiri red chilli powder
- ½ tsp Turmeric powder
- 1 tsp Cumin powder
- ½ tsp Black pepper powder
- ½ tsp Carom seeds
- ½ tsp Garam masala powder
- ½ tbsp Red chilli powder or to taste
- 1 tsp Cardamom powder
- 12-15 Cashew nuts finely powdered
- 3 medium Tomatoes pureed
- ½ cup Yogurt whisked
- 1 cup Fried onion crushed
- 1 tbsp Green chilli paste
- 1 tbsp Ginger garlic paste
- 2 tbsp Vinegar
- 1 tbsp Green chilli sauce
- 1 tbsp Red chilli sauce
- 2 tbsp Soy sauce
For Cooking:
- ¼ cup Cooking oil
- 8-10 Curry leaves
- ¼ cup Water (or as needed)
- 2 Green chillies sliced
- Fresh coriander chopped – for garnish
Instructions
Marinate the Chicken:
- In a large mixing bowl, combine the chicken with all the marinade ingredients: spices, sauces, tomato puree, yogurt, crushed fried onions, pastes, and powdered cashews. Mix thoroughly until the chicken is well coated. Cover and marinate for at least 2 hours in the refrigerator to allow the flavors to absorb.
Cook the Chicken:
- Heat oil in a wok or deep pan over medium heat. Add curry leaves and let them sizzle for a few seconds. Then add the marinated chicken and sauté for 4–5 minutes, stirring occasionally.
Simmer Until Tender:
- Pour in water, mix well, and cover the wok. Cook on low heat for 25–30 minutes, or until the chicken is tender and the oil begins to separate. Stir occasionally to prevent sticking.
Final Touch:
- Add green chillies and a handful of chopped fresh coriander. Let it simmer for another 2–3 minutes uncovered for a final burst of flavor.
Serve & Enjoy:
- Garnish with more fresh coriander and serve hot with naan, roti, or steamed basmati rice.