Creamy Cashew Chicken: A Luxurious North Indian Curry
55 minutes
950 reads
About Creamy Cashew Chicken: A Luxurious North Indian Curry
Indulge in the rich, creamy depths of this Cashew Chicken curry, a harmonious blend of Bengali, Kashmiri, and Mughlai culinary traditions. Tender chicken simmers in a luscious sauce of cashew paste and yogurt, infused with aromatic spices and a subtle chili warmth. The caramelized onions and velvety cashews create a truly regal flavor profile.This luxurious dish is perfect for a special occasion or a comforting weeknight meal. Its versatility shines through – serve it with fluffy naan, aromatic rice, or even as a decadent filling for wraps.Prepare to impress your family and friends with this authentic taste of North Indian cuisine. The recipe is surprisingly simple to follow, yielding incredible results.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
For the Chicken Marinade:
- 1 lb Boneless, Chicken Breasts cut into 1-inch cubes. can substitute with thighs., skinless
- 1 cup Yogurt greek yogurt works well too.
- 1/2 cup Cashew Paste made from 1 cup raw cashews soaked in hot water for 30 minutes, then blended until smooth.
- 1 tsp Kashmiri Chili Powder for color and mild heat.
- 1/2 tsp Chili Powder adjust to your spice preference., red
- 1 tsp Pepper freshly ground is best., black
- 1.5 tsp Salt to taste
- 1 tbsp Mustard Oil
For the Curry:
- 2 tbsp Mustard Oil
- 4 Onions finely julienned, medium
- 2 tsp Sugar
- 2 clove Garlic minced
- 1 tbsp Butter
- 1/2 cup Water
- 1 tsp Garam Masala optional, adds depth of flavor
Instructions
Marinate the Chicken
- Combine yogurt, cashew paste, Kashmiri chili powder, red chili powder, black pepper, salt, and 1 tbsp mustard oil in a bowl. Add the cubed chicken and mix well. Let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
Sauté the Onions and Garlic
- Heat 2 tbsp mustard oil in a large pan or pot over medium-high heat. Add the julienned onions and sugar. Sauté until the onions are translucent and slightly caramelized (about 5-7 minutes). Add the minced garlic and sauté for another 2 minutes until fragrant.
Cook the Chicken
- Add the marinated chicken to the pan. Stir to coat with the onions and garlic. Add 1/2 cup of water, bring to a simmer, reduce heat to low, cover and cook until the chicken is cooked through and tender (about 15-20 minutes).
Finish and Serve
- Once the chicken is cooked, increase the heat to medium-high and uncover the pan. Allow the sauce to slightly thicken. Stir in the butter and optional garam masala. Simmer for another 2-3 minutes.
Garnish and Serve
- Garnish with fresh cilantro (optional) and serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Cashew Chicken Curry
- Soaking the cashews beforehand ensures a smoother, creamier paste.
- Adjust the amount of chili powder to your preferred level of spiciness. Kashmiri chili powder adds color without excessive heat.
- Don't overcrowd the pan when sautéing the onions; this will prevent them from caramelizing properly.
- For a richer flavor, use ghee (clarified butter) instead of regular butter.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 7gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 855mgFiber: 1gSugar: 4g
Purbaja Bhattacharyya
Articles: 1
5 Comments
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Looks so delicious! Thanks for the recipe.
I’m excited to make this at home!
This is awesome! Can’t wait to cook it.
This looks so inviting! I’m eager to try it.
Such a lovely dish! Thanks for sharing.