Cashewnut Chicken

Recipe by
Total Time:
4-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 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 Cashewnut Chicken

  • 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.