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
- Green chilly : 5
- Sliced onion : 4 (medium)
- Tomato : 1 big
- Garlic paste : 3 T-sp
- Ginger paste : 1 T-sp
- Chilli powder : 2 Tbl-sp (adjust)
- Turmeric powder : ¼ T-sp
- Coriander powder : 1 ½ T-sp
- Garam masala : ½ T-sp
- Oil : 1 ½ Tbl-sp (adjust)
- Curry leaves
- Salt for taste
For marinating
- Chicken : 1 ½ kg
- Chilli powder : 1 ½ T-sp
- Turmeric powder : ¼ T-sp
- Ginger,garlic paste : 1 T-sp
For grinding
- Cashew Nuts : ½ Cup
- Cardamom : 2
- Cloves : 2
- 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.