Chicken in Cashewnut Gravy

Recipe by
Total Time:
60-90 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 700 g - chicken, cut into medium-sized pieces
  • 100 g - sour curd
  • 2 tsp - chicken tandoori masala
  • 1 tsp - ginger paste
  • 2 - onions, medium sized, chopped
  • Garlic - 3/4 sticks, as paste
  • 10 - cashewnuts, as paste
  • 2-3 - cloves, powdered
  • 2 - cardamoms, powered
  • 1 - cinnamon, powered

How to Make Chicken in Cashewnut Gravy

  • Wash the chicken and marinate with curd, tandoori masala and ginger-garlic paste for 30 minutes.
  • Drain the excess water out of the chicken after marination.
  • Mix a little flour and set aside.
  • Heat oil in kadhai. Fry the chicken pieces until brown and soft, keeping the kadhai covered.
  • Add the spices and fry for 5 minutes.
  • When the oil separates, add cloves, cardamom, onion and cinnamon power.
  • Mix the cashewnut paste with the chicken and prepare a thick gravy.
  • Serve hot with roti, paratha or naan.