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Cashew Chicken / Kaju Chicken / Chicken Korma

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Cashew Chicken / Kaju Chicken / Chicken Korma

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Ingredients

Adjust Servings:
Marination
.5 Kg Chicken
1 Teaspoon Chilli powder
1 Teaspoon Coriander Powder
1 Pinch Turmeric Powder
3 Tablespoon Curd
1 Teaspoon Oil
Gravy
.5 Cup Cashew Nut
1 Cup Milk
2 No Onion Big Size, chopped
2 No Tomato Big Size, chopped
.25 Teaspoon Cumin Seed / Jeera
1 Teaspoon Chilli powder
1 Teaspoon Coriander Powder
.5 Teaspoon Cumin seeds powder / Jeera powder
.5 Teaspoon Garam Masala
2 No Green Chilli / Chili pepper
To taste Salt
As required Water
2 Teaspoon Oil
1 Sprig Curry Leaf
2 Tablespoon Coriander leaf For garnishing
Spices
5 No Clove
.5 Teaspoon Fennel Seed
3 No Cinnamon
3 No Star Anise
1 No Bay Leaf Crushed
1 No Cardamom (large)

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Traditional Chicken Korma / Cashew Chicken Curry

Features:
  • Chicken
  • Curry
  • Dinner
  • Lunch
  • Traditional food
Cuisine:

Ingredients

  • Marination

  • Gravy

  • Spices

Directions

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Steps

1
Done

Wash and cut the chicken pieces. Again wash with salt. Filter all the excess water, and let it dry out for 10 min at least. Add the chilli powder, cumin powder, coriander powder, salt, curd.

Mix it nicely and add 1/2 tsp sesame oil and again mix it. Let it sit for 35 to 45 min.

Take the cashews, wash them and soak them with 1/2 cup milk. Let it soak for 10 min. Transfer to food processor and grind to a smooth paste. (if milk is not enough add milk, little by little, until smooth paste is made)

2
Done

In a pan, add the oil and when hot add the onion and tomato. Saute them well.

Allow them to cool and transfer to the food processor and make a fine paste. Keep aside.

In the same pan, add 1 tbsp oil and add the spices mentioned in the ingredient list and urud dal and cumin seeds and fry for a min. Add the curry leaves, green chillies and fry again for a min. Add the ginger garlic paste and saute till the raw smell goes off. Add the ground paste.

Add little water and allow to boil.

3
Done

Now add the marinated chicken and add the coriander powder, chilli powder and garam masala. Allow the chicken to cook completely.

To this add the cashew paste and water. Adjust the salt, add the water and allow to cook for another 5 min.

The gravy starts to thicken. Add the chopped coriander leaves and switch off the stove.

Serve the the yummy and delicious cashew chicken with rice, naan or roti.

Santosh Nayak

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