Cashew Chicken Curry | How to make Cashew Chicken Curry

By Tisa Jacob (Thomas)  |  22nd Nov 2016  |  
5 from 1 review Rate It!
  • Cashew Chicken Curry, How to make Cashew Chicken Curry
Cashew Chicken Curryby Tisa Jacob (Thomas)
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About Cashew Chicken Curry Recipe

Lusciously rich chicken curry endowed with creamed cashews and significant spices.

Cashew chicken curry is delicious and authentic dish. Cashew chicken curry by Tisa Jacob (Thomas) is a great option when you want something interesting to eat at home. Restaurant style Cashew chicken curry is liked by most people . The preparation time of this recipe is 10 minutes and it takes 30 minutes to cook it properly. Cashew chicken curry is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Cashew chicken curry. Cashew chicken curry is an amazing dish which is perfectly appropriate for any occasion. Cashew chicken curry is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Cashew chicken curry at your home.

Cashew Chicken Curry

Ingredients to make Cashew Chicken Curry

  • 1 ½ pounds skinned, bone-in chicken, cut into 1- 1/2 inch pieces
  • 2-4 tablespoon red chili powder or cayenne pepper
  • 2 teaspoon black pepper
  • ½ teaspoon turmeric
  • juice of 1 lemon
  • salt
  • ½ inch piece peeled ginger, roughly chopped
  • 6 whole cloves garlic
  • 4-5 sprigs cilantro
  • 1 sprig mint
  • 1 teaspoon cumin
  • 2 tablespoon coriander powder
  • ¼ cup cashews soaked in ½ cup water
  • 1/4 cup tablespoon cooking oil (I use canola)
  • 1 whole star anise
  • pinch fennel seeds
  • 1 small stick cinnamon
  • 2 cardamom pods
  • 1 large red onion finely chopped
  • water (upto 1- 1/2 cups)
  • salt
  • ¼ cup plain non fat yoghurt
  • ½ teaspoon garam masala
  • 1 teaspoon sugar
  • ¼ cup half and half
  • chopped cilantro (2-3 sprigs) for garnish

How to make Cashew Chicken Curry

  1. Marinade chicken with red chili powder, black pepper, turmeric, lemon juice and salt. Keep aside for 15- 30 minutes to half an hour. Meanwhile, process the ginger, garlic, cilantro, mint, cumin, coriander, cashews with water.
  2. Heat oil in dutch oven/large deep set skillet. Add chicken and deep brown on all sides of pieces for about 7-10 minutes. Pieces do not have to cook through.
  3. Take out chicken from oil and set aside. Crush star anise, fennel seeds, cinnamon, cloves and cardamom in mortar and pestle. Add to the oil used for chicken, in the pan.
  4. Stir in onions on medium heat. Cook until soft. Pour in the ground paste. Pour a small amount of water into the blender vessel to shake clean any leftover paste. Pour this into pan.
  5. Saute ingredients until moisture evaporates, mixture is fragrant and color changes to a pale green/brown, about 5-7 minutes. Add chicken. Add remaining water.
  6. Add salt to taste. Bring ingredients to boil on high heat. Reduce heat to medium-low and allow to cook for an additional 25 minutes. Stir in yoghurt until blended with curry.
  7. Add garam masala, sugar. Stir. Pour in half and half. Mix once and turn off heat. Sprinkle with cilantro. Serve warm with green rice, white rice, naan, maybe even parotta. Anything that spins your orbit.

Reviews for Cashew Chicken Curry (1)

Shiva Pande2 years ago

Amazing picture!

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