Easy Cashew Chicken Curry Recipe
Cashew Chicken Curry Recipe – This isn’t a run-of-the-mill chicken curry; it’s a rich, soul-warming dish that guarantees to take your culinary journey to the next level. Our Cashew Chicken Curry Recipe is a perfect example of how few ingredients combined in the right proportions can be turned into a delectable, creamy gravy that is simply spectacular. Whereas most other curries are supported by a dense tomato foundation, this recipe takes advantage of the natural sweetness and creaminess of cashews to impart an original and unerringly distinct flavor profile. The end result is a curry that is both refined and homely, ideal for a celebratory event or an intimate weeknight meal.
The simplicity of this Cashew Chicken Curry Recipe is what makes it so exceptional. The spiciness of the spices is just balanced by the soft sweetness of the cashews and the zing of the tomatoes. The well-marinated chicken is still tender and moist, coating itself with all the amazing flavors of the gravy. I’ve worked on this Cashew Chicken Curry Recipe for years, trying to find out the tricks of getting that ideal texture and flavor.
From the choice of spices to the art of tempering, each step is crafted to create layers of taste. My aim is to guide you to cook a restaurant-quality dish in the comfort of your own home. This detailed guide will take you through each step, and you can be sure that your Cashew Chicken Curry Recipe will be a huge hit. You are about to cook up a storm with this classic favourite. The Cashew Chicken Curry Recipe that you’re about to learn is not just a recipe; it’s a gastronomic experience.
An Ode to My Grandmother’s Kitchen: The Story Behind This Cashew Chicken Curry Recipe
I remember the first time I ever had a true chicken curry with cashews. It wasn’t at some fancy restaurant, but in my grandmother’s kitchen, which was wafting with the smell of roasting spices and bubbling sauces. She could take the simplest ingredients and create a feast. Her age-worn, gnarled hands would conjure magic with pestle and mortar, reducing spices to powdered perfection. She never followed a recipe; she cooked by instinct, a pinch of this, a handful of that. But her secret ingredient, one that she always refused to share, was a handful of cashews, soaked overnight in milk and blended into a silky paste. That rich, nutty flavor was the essence of her chicken curry.
Many years later, when I began cooking myself, I attempted to replicate that same magic. It involved hundreds of tries, endless experimentation, and a significant amount of burnt onions, but eventually, I got it right. My Cashew Chicken Curry Recipe is my homage to her, a contemporary take on an age-old classic. It embodies the coziness of her kitchen, the richness of her flavors, and the love she gave to every single meal.
My recipe is more than just a list of steps; it’s a testament to heritage, a flavor that identifies me with my heritage. I hope that as you prepare this Cashew Chicken Curry Recipe, you will feel that same connection and happiness that I do whenever I prepare it. The end result is a dish that is at once nostalgic and new, a flavor profile that is uniquely my own, yet deeply traditional. This Cashew Chicken Curry Recipe is as much an experience as it is a recipe.
How to make Cashew Chicken Curry Recipe:
1. Clean and put boneless chicken in a mixing bowl. Sprinkle turmeric powder, salt, red chili powder and curd.
2. Add ginger garlic paste and ghee. Mix all spices and marinate for an hour with the lid covered at room temperature.
3. In a mixer grinder add onions, green chilies, ½ tbsp. cumin seeds and coriander seeds.
4. Add cinnamon sticks, green cardamoms, cloves and peppercorns.
5. Mix all spices to soft paste and transfer to another bowl, keep aside.
6. Add tomatoes and 4 tbsp. cashew in the same mixer grinder and make a soft paste. Keep aside.
7. Heat oil in a pan and add ½ tbsp. cumin seeds, bay leaves and onion spice paste.
8. Add tomato-cashew paste, cook for a while and add marinated chicken. Close the lid and cook for 10-15 minutes.
9. Pour water and cook for 5 more minutes with the lid covered to get a mild thick gravy.
10. To get a nutty flavour of cashew add 4 tbsp. cashew and cook for a while till we get a thick gravy. Garnish with coriander leaves and serve the creamy cashew chicken recipe hot with steamed rice or with chapati.
Watch the cashew chicken recipe video on YouTube.
Here are a few finger-licking recipes:
Chicken wings drumsticks recipe : Our recipe for Golden Drumsticks will make your taste buds dance. These little bites of heaven are fine for game day, parties, or just a regular weeknight dinner. Just get ready to lick your fingers!
Chicken Majestic: This is a popular and tasty Hyderabadi chicken recipe from the Indian cuisine. The obtained dish boasts of its lip-smacking sauces and flavors. Cut small size bonless pieces of chicken to be marinated deep-fried, and then further sautéed with aromatic spices.
Popcorn chicken recipe: Chicken popcorn, or more commonly, popcorn chicken, is basically a snack or appetizer consisting of pieces of chicken, cut to smallish sizes, seasoned and battered and then deep-fried to crispy perfection. Enjoyed both juicy inside and crispy on the outside, these flavorful little bites are perfect to be dipped into honey mustard or even ranch for an easy, zesty finish. Chicken popcorn is a great addition to parties or casual meals. These are assuredly perfect comfort foods!
Tandoori Chicken Recipe: Tandoori chicken is irresistible because of such great flavors with good presentation. It is marinated in a yogurt-spice mix consisting of cumin, coriander, and garam masala; then it is traditionally cooked in the tandoor, i.e., clay oven, providing the smoky flavor as well as a tender texture.
Szechuan Chicken Recipe: One of the tastiest dishes ever, full of flavor and tender bits of chicken with colourful bell peppers and onions in spicy sauce which had much kick to it-over rice, almost a feast for everyone at the table.
Chicken Manchurian Recipe: Chicken Manchurian is an Indo-Chinese spicy dish where pieces of chicken are crisped in rich flavour.This mainly combines tender chicken with grated ginger, garlic, and a mix of soy sauce and vinegar which brings along sweet and spicy taste of flavor. Garnished with green onions, perfect with rice or noodles, it serves the cravings of any one craving!
Tips for Making Cashew Chicken Recipe:
Marinate Chicken: Marinate chicken for at least 15-20 minutes. This process is very important because it softens the meat and allows flavors to penetrate it.
Cornstarch and Soy Sauce: Spices we add usually infusing flavor into chicken, but when mixed with cornstarch and soy sauce they facilitate the creation of a good crust when stir-frying chicken.
Prepare Ingredients in Advance End: This literally means you will prepare all your ingredients before beginning to cook and lay out all your ingredients within arm’s reach from you as you begin to cook. Chopped vegetables, sauce, cashews, for example, can be prepared before beginning to make a stir fry as the process goes so fast.
Use High Heat for Stir-Frying: This method seals your food quickly, and at high temperatures, so your chicken and those vegetables may have better texture and taste. Make sure that pan or wok attained a good ripping hot temperature before adding oil as well as ingredients to it.
Avoid overcrowding the pan: Batch Cooking: If you can’t avoid cooking the chicken in batches, that’s cool. Overcrowding the pan causes steaming as opposed to searing, and thus your chicken will be less flavorful.
Add Garlic Later: Do Not Burn as Garlic burns quite quickly, so their bitter flavor is contributed to the dish. Add the minced garlic when onions and bell peppers have lightly softened for around two minutes.
Correct Handling of Cashew for Crunchy Texture: Add the cashews to the last stages of cooking so they won’t turn mushy. Lightly toasting cashews before adding to the dish could make them a lot more flavorful than any other way.
Thickening the Sauce:
Cornstarch Slurry: You mix the cornstarch with a liquid, in this case, your chicken broth, and then add it to your recipe. Do this so that lumps aren’t forming while it smooths out the sauce.
Seasoning
Balancing of Flavour: That’s when you taste your food and add to it those seasonings that your food requires, be it salty, sweet, or sour. Some recipes demand a splash of soy sauce, sugar, or a splash of vinegar at this stage.
Veggies: Fresh crunchy veggies add texture and flavor to this recipe. Try not to use pre-cut or frozen vegetables as they will not be as crunchy.
Serve Fresh: Best When Really, Really Hot: Cashew Chicken should be hot and fresh out of the pan. In this way, the chicken should be juicy, the vegetables crunchy, and the cashews crunchy.
The Secret to Success: How Every Ingredient Makes Our Cashew Chicken Curry Recipe Indivisible
The ingredients list of this Cashew Chicken Curry Recipe may look lengthy, but every ingredient plays a purposeful role in advancing the harmony of flavors that make this recipe a work of art.
Chicken (500 gms.): The showpiece protein. A bone-in good quality chicken is best used as the bones provide an incredible amount of flavor to the curry. The marinade is the key to tenderizing and flavoring the chicken from within.
Turmeric powder (½ tbsp.): A golden-colored spice with a bold earthy taste. It’s also a great anti-inflammatory and provides the curry with its lovely yellow color. It’s added to the marinade for both color and taste.
Salt (1 tbsp.): The most important seasoning. It brings all the flavors together and enhances the taste of every other ingredient in our Cashew Chicken Curry Recipe. It’s used in both the marinade and the main curry.
Red chili powder (1 ½ tbsp.): This gives the heat and the red color of the curry. We’re using a decent quantity to make it hot, but you can use as much or as little as you want.
Curd (2 tbsp.): Specially called yogurt, this is an integral part of the marinade. Curd softens the chicken, provides a pinch of tanginess, and makes the spices stick to the meat. This is crucial for a moist and flavorful chicken in our Cashew Chicken Curry Recipe.
Ginger garlic paste (1 ½ tbsp.): An Indian staple paste. It provides an aromatic, pungent taste that is the basis of the curry. It’s added to the marinade and the tempering.
Ghee (2 tbsp.): Clarified butter, with a strong nutty smell. It’s employed for the tempering and provides a rich, luxurious flavor that you simply cannot achieve with oil by itself. It makes this a very special Cashew Chicken Curry Recipe.
Onions (1 bowl 4-5 medium size): The foundation of our gravy. Once caramelized, they have a rich sweetness that tempers the spices and gives the Cashew Chicken Curry Recipe a rich, thick consistency.
Green chilies (4-5 No.): These provide an immediate, bright heat distinct from the powdered red chili. They are essential to a multi-dimensional spice flavor.
Cumin seeds (1 tbsp.): A spicy seed with a pungent, earthy flavor. They are tempering and contribute a grounding layer of flavor to the dish.
Coriander seeds (1 tbsp.): Nutty, citrusy, with a hint of sweetness. They are roasted and ground to become an aromatic spice mix that is the Cashew Chicken Curry Recipe’s secret weapon.
Cinnamon sticks (1 inch size 3 No.): Sweet and woody spice that provides warmth and depth. It forms part of the whole spice tempering.
Green cardamoms (3 No.): These aromatic pods contribute a sweet, floral flavor that is both distinctive and irresistible. They are a must for a properly aromatic Cashew Chicken Curry Recipe.
Cloves (4 No.): Small but potent, cloves impart a powerful, pungent, and warm taste that is perfectly complemented by the other whole spices.
Peppercorns (8 No.): They introduce a bright, pungent heat and a woody note. They combine with the chilies to form a multi-faceted heat profile.
Tomatoes (2 No.): They add acidity and a fruity sweetness that is able to cut through the richness of the cashews and the ghee. They are also used to thicken the gravy.
Cashew (8 tbsp.): The gravy’s highlight. Ground into a paste, cashews form a creamy, nutty flavor that is the hallmark of this Cashew Chicken Curry Recipe.
Oil (5-6 tbsp.): For frying the chicken, tomatoes, and onions. The ample use of oil assists in flavor development and provides a smooth, grain-free gravy.
Water (250 ml.): Added at the end to correct the consistency of gravy. Everything cooks well, melting beautifully into the sauce.
Dhania patta/ Coriander leaves (2 tbsp.): These are fresh coriander leaves used as a garnish. They add color and freshness with an herbaceous flavor that really perks up the entire dish.
The Secret Spice Blend: Cumin and Coriander Seeds
A great Cashew Chicken Curry Recipe relies on spices. Though we’re using a mix of powders, the depth in flavor is actually from whole spices. Roasted and ground cumin seeds and coriander seeds create a scented, earthy, slightly citrusy spice. It’s much better homemade than from a pre-packaged powder you find in a store. It’s a tiny step that creates a giant leap. The recently ground spices discharge their aromatic oils, bringing out the complex flavor and the vibrant taste in the curry. That’s the difference between a mediocre curry and an outstanding Cashew Chicken Curry Recipe.
Variations and Dietary Adaptations
Vegan Cashew Curry: Replace the chicken with firm tofu, paneer, or a combination of vegetables such as potatoes, carrots, and peas. Replace the curd with a plant-based curd and omit the ghee. The rest of the Cashew Chicken Curry Recipe remains the same.
Gluten-Free: This Cashew Chicken Curry Recipe is gluten-free by nature.
Other Variations: Add a pinch of garam masala towards the end for an additional spice dimension. To give a smoky taste, smoke the curry for some seconds with a bit of charcoal and a few ghee drops.
Storage, Serving & Pairings
How to Store Leftovers: The Cashew Chicken Curry Recipe is even better the second day since the flavors have time to come together. After cooling, store the curry in a closed container in the fridge for 3-4 days. You can also freeze it for 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions: This Cashew Chicken Curry Recipe is a very versatile dish. Serve it with fluffy basmati rice, naan bread served hot, or a basic roti.
Recommended Side Dishes & Drinks: A salad of sliced onions, a cucumber raita, or a plain green salad would go well with the rich and spicy tones of the curry. When it comes to drinks, a glass of cold water, a sweet lassi, or a light Indian beer would be ideal.
Frequently Asked Questions (FAQ)
Q: May I use boneless chicken for this Cashew Chicken Curry Recipe?
A: Yes, you can. Boneless chicken breasts or thighs would work fine, but you might need to cook the chicken for a little less time so that it does not dry out.
Q: How do I make cashew paste smooth?
A: Soak the cashews in hot water for at least 15 minutes. Blend in a high-powered blender and add only enough water to form a smooth paste. Don’t add too much water in the first place.
Q: Can I omit the ghee?
A: You can, but it will alter the flavor so much. Ghee contributes a nutty depth which is a hallmark of this Cashew Chicken Curry Recipe. You can substitute with a neutral oil, but not a replacement in flavor.
Q: What if I don’t have whole spices?
A: Whole spices are important in a good Cashew Chicken Curry Recipe. You can substitute with a good quality garam masala, but the taste would not be as complex and aromatic.
Nutritional Information (Approximate values per serving)
- Serving Size: 1 cup
- Calories: 350-400 kcal
- Fat: 20-25 g
- Carbohydrates: 15-20 g
- Protein: 25-30 g
- Sodium: 600-800 mg
Note: The nutritional values are approximate and may change based on the ingredients used and portion sizes. The values are for one serving of the curry without any sides.
Easy Cashew Chicken Curry Recipe
CashewChicken is a beloved dish that combines tender chicken pieces, crunchy cashews, and vibrant vegetables, all brought together by a savory sauce.
Ingredients
- Chicken – 500 gms.
- Turmeric powder – ½ tbsp.
- Salt – 1 tbsp.
- Red chili powder – 1 ½ tbsp.
- Curd – 2 tbsp.
- Ginger garlic paste – 1 ½ tbsp.
- Ghee – 2 tbsp.
- Onions – 1 bowl 4-5 medium size
- Green chilies – 4-5 No.
- Cumin seeds – 1 tbsp.
- Coriander seeds – 1 tbsp.
- Cinnamon sticks – 1 inch size 3 No.
- Green cardamoms – 3 No.
- Cloves – 4 No.
- Peppercorns – 8 No.
- Tomatoes – 2 No.
- Cashew – 8 tbsp.
- Oil – 5-6 tbsp.
- Water – 250 ml.
- Coriander leaves – 2 tbsp.
Instructions
- Wash the chicken and place it in a mixing dish without bones. Stir together curd, red chili powder, turmeric powder, and salt.
- Add the ghee and ginger-garlic paste. Combine all spices and let sit at room temperature for one hour while covered with a lid.
- Combine onions, green chilies, ½ tablespoon cumin and coriander seeds in a mixer grinder.
- Include the peppercorns, cloves, green cardamoms, and cinnamon sticks.
- Combine all the spices into a soft paste, move it to a another bowl, and set it away.
- Make a soft paste in the mixer grinder with the tomatoes and 4 tablespoons of cashews added. Set aside.
- Add ½ tablespoon cumin seeds, bay leaves, and onion spice paste to hot oil in a pan.
- After a little time, add the tomato-cashew paste and the marinated chicken. When the timer reaches 10 to 15 minutes, close it.
- To get a mildly thick gravy, add water and simmer, covered, for an additional five minutes.
- Add 4 tablespoons of cashew and cook for a while until we obtain thick gravy to get the nutty flavor of the cashew.
- Garnish with cilantro leaves and serve hot, creamy cashew chicken recipe over chapati or steam rice.
Recipe Video
Recipe Notes
Marination Time: For optimal results, marinate the chicken for a minimum of 2 hours. This will make the chicken tender and flavorful.
Heat Level: The heat level in this Cashew Chicken Curry Recipe is medium-high. You can modify the red chili powder and green chilies according to your preference.
Fat Content: Both ghee and oil are utilized for richness and flavor in this recipe. Should you be seeking a lower-fat version, decrease the ghee content and substitute with a neutral-tasting oil.
FAQ:
Ingredients What should I have?
The Primary ingredients are
Chicken breast or thighs
Cashew nuts
Vegetables like bell peppers, broccoli, or snow peas
Soy sauce
Oyster sauce
Garlic
Ginger
Cornstarch
Cooking oil
How do you prepare chicken?
Chop chicken pieces nicely to be easy to be eaten. Marinate with soy, cornstarch, and few drops of oil for better taste and tenderness.
How do I prepare the sauce?
Combine soy, oyster sauce, a little sugar, and water/cornstarch dissolved in some water, and then simmer to season.
Do I need to use cashews indispensable?
Of course, it can be substituted by other nuts, but this time the taste will be little varied.
What to use as vegetables?
You can use bell peppers, broccoli, snow peas, and carrots are commonly used with Cashew Chicken, but use according to your preference.
Cashew Chicken: is it spicy?
Well, from the title you can clearly read that the original recipe isn’t spicy, however, you are free to add some chili flakes or fresh chili peppers if you desire some spice.
How long to cook Cashew Chicken?
This dish is ready in about 20-30 minutes total from the beginning to the end; perfect for a quick weeknight dinner.
Do you have an option to make it a vegetarian recipe?
You can convert the recipe into a vegetarian food by incorporating chicken with tofu or other vegetables.
How will you have it served?
Though it is quite good served over steamed white rice, really amazing with noodles.
How should I store leftover?
Store leftover in the refrigerator in an airtight container for up to 3 days. Reheat over medium pan or microwave.
Can I freeze Cashew Chicken?
Yes, you can freeze Cashew Chicken. Cool the Cashew Chicken completely, then put it into freezer-safe resealable container. This could be frozen up to 3 months. Refrigerator thawing before reheating.
Cashew Chicken Variations Do you have variations of Cashew Chicken?
I do. Try different sauces and ingredients. For example, the same dish, but with pineapple chunks, to catch a sweet flavor combined with savory flavor. Some mix it with hoisin sauce to provide a different flavor profile.
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