Chicken in Cashewnut Gravy
Kaju Chicken. Cooked with chicken leg pieces and breasts instead of boneless chicken
- 2 teaspoons salt
- 1&1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- Half of 1/4 teaspoon red chilly powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 pounds or 900 gms boneless skinless chicken pieces cut into medium size cubes
- 1 tablespoon cooking oil
- 2 tablespoons butter divided into 2
- 1 onion chopped
- 2 tablespoons tomato paste or puree
- 4 garlic cloves minced
- 1 tablespoon minced ginger
- 1 cup chicken broth
- 2 cups cold water
- 3/4 cup whole roasted cashewnuts
- 1/2 cup sliced green onions
- 1/2 cup chopped coriander leaves
- 1 lime juiced
Method
- Step 13 mins
- Step 25 mins
- Step 33 mins
- Step 44-12 hours
- Step 57 mins
- Step 65 mins
- Step 73 mins
- Step 82 mins
- Step 920 mins
- Step 101 min
- Step 115 mins
Mix salt, cumin powder, coriander powder, red chilly powder, turmeric powder, and garam masala powder together in a bowl.
Take boneless chicken and cut the chicken in medium sized cubes.
To the chicken cubes add oil and 1/2 of the spice blend.
Mix well so that the chicken cubes are thoroughly coated with the spice blend.
Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
Overnight is best but if you do not have time to marinate for 12 hours marinate it for a minimum of 4 hours.
Take a non stick pan and heat 1 tablespoon butter on the highest flame setting till the butter is melted and golden brown.
Reduce the heat to a medium flame setting and add the chicken chicken cubes in the pan in a single layer. Do not overcrowd the pan.
Cook marinated chicken until browned or for approx 4 to 5 minutes on each side.
Shut the gas and return the chicken cubes and the accumulated juices to bowl and keep aside.
In the same pan heat the remaining butter on medium flame setting.
Add onion, remaining spice blend, tomato paste, garlic, and ginger.
Mix well stir and cook until fragrant or for approx 2 to 3 minutes.
Pour the chicken broth, reduce the gas to the lowest flame setting and bring to a simmer.
Add the fried chicken cubes with the accumulated juices.
In a blender add water and cashews and blend on high speed until very smooth.
Add this cashew cream into the non stick pan containing chicken.
Reduce the gas to a medium flame setting and simmer until flavors blend or for approx 15 to 20 minutes.
Stir in onions and coriander leaves for seasoning.
Squeeze in lime juice and mix well.
Serve it hot with naan or chapatis or sliced bread or steamed plain white rice.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
