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Cashewnut Chicken

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Total Time:
4-8 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: medium

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4

Ingredients

  • 1 pound - cleaned Chicken breast or thigh
  • 2 - medium sized, finely chopped ripe Tomatoes
  • 3 to 4 - whole Cardamoms
  • 1 - Cinnamon stick
  • Some Curry leaves
  • Whole red pepper (optional)
  • Handful of roasted cashews
  • 2 tsp - Ginger paste
  • 1/4 tsp - Garlic paste
  • 1.5 tbsp - Onion paste
  • 2 tsp - coriander powder
  • salt
  • 1 to 2 tbsp - oil
  • Heavy whipped Cream or Milk
  • 2 tsp - yogurt
  • few drops of Lemon juice

How to Make

  • Cut the chicken breast or thigh to 1-inch pieces.
  • Marinate the chicken pieces in 2 tsp yogurt, salt, and coriander powder for 4 to 5 hours.
  • Put oil in a shallow pan.
  • Put in the curry leaves, whole red pepper, cardamoms, and cinnamon stick in hot oil.
  • Put in the ginger, garlic, and onion paste in the oil.
  • Saute for at least 15 to 20 minutes on medium heat or until the paste turns a little pinkish.
  • Then put the chicken pieces and some Shaan's chicken biriyani paste for a spicy taste (optional).
  • Saute in medium heat for at least 20 minutes.
  • Then put the sliced tomatoes and simmer for 10 to 15 minutes more with the lid on.
  • Put 1 cup of water and some salt and simmer for another 10 minutes.
  • At the very end, when the chicken is almost cooked, add the heavy cream and cook for another 10 minutes.
  • Ready to serve.
  • Garnish it with roasted cashews and sprinkle a few drops of lemon juice.