You will see multiple cashew-chicken gravy recipes in Indian and international cousins…… Here is a custom recipe in the richness of gravy prepared with cashew paste masala. The medium consistent gravy makes this a perfect combination to go with Indian breads and also for boiled rice.

Ingredients 

For masala

1. Green chilly : 5
2. Sliced onion : 4 (medium)
3. Tomato : 1 big
4. Garlic paste : 3 T-sp
5. Ginger paste : 1 T-sp
6. Chilli powder  : 2 Tbl-sp (adjust)
7. Turmeric powder  : ¼ T-sp
8. Coriander powder  : 1 ½ T-sp
9. Garam masala  : ½ T-sp
10. Oil  : 1 ½ Tbl-sp (adjust)
11. Curry leaves
12. Salt for taste

For marinating

13. Chicken : 1 ½ kg
14. Chilli powder  : 1 ½ T-sp
15. Turmeric powder : ¼ T-sp
16. Ginger,garlic paste : 1 T-sp

For grinding

17. Cashew Nuts : ½ Cup
18. Cardamom  : 2
19. Cloves : 2
20. Cinnamon  : ¼ inch

Method

• Marinate the chicken with the above ingredients mentioned and keep it for minimum an hour. I prefer overnight marinating in the fridge for making the chicken tender and tasty.
• In a pan / kadai add oil and sauté the onions adding a little salt until light brown.
• Then add the green chilli, ginger , garlic paste and fry it until the raw smells is gone.
• Now add the chopped tomato and sauté it till well smashed.
• Add the chilli powder , coriander powder along with turmeric powder and fry it for about 2 minutes; and add the marinated chicken and mix it well.
• Now add ½ cup of water and close the lid and cook it.
• Stir it in regular intervals. Add enough salt and cook it until soft.

• In a mixer, add the grinding ingredients and make a smooth paste (adding enough water)
• Add this to the chicken curry and let it boil well and switch off .
• Finally add the garam-masala and curry leaves.

Tips:-

• The consistency is to be medium (not too thick or watery).
• May add coriander leaves together with curry leaves.
• I used whole chicken cut into medium pieces.