A quick and flavorful dish combines tender chicken with crunchy cashews for a satisfying meal. Perfect for busy weeknights, it’s easy to prepare and packed with delicious, savory goodness everyone will enjoy.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Cooking Advice
Use boneless, skinless chicken thighs for juicier meat.
Toast the cashews lightly before adding to bring out their nutty flavor.
Cook the vegetables until just tender to keep some crunch and vibrant color.
Ingredients
0/14
Ingredient Image
Why This Dish Is Amazing
A perfect balance of savory chicken and crunchy cashews, offering a satisfying texture and rich flavor. It’s quick to prepare, making it ideal for busy weeknights when you want something tasty without spending hours in the kitchen.
Step 1
Start by dry roasting the cashew nuts and red chilies in a pan for about a minute until they’re fragrant. Set them aside to cool.
Step 2
In the same pan, heat some oil and add roughly chopped onions. Cook them for 2-3 minutes until they turn golden and soft.
Step 3
Toss the roasted cashews, red chilies, cooked onions, and some fresh tomatoes into a blender. Blend everything into a smooth paste.
Step 4
Heat a bit more oil in the pan, add the chicken pieces, and cook for 5-7 minutes until they start to brown. Then stir in ginger-garlic paste and cook for another minute or two.
Step 5
Sprinkle in cardamom, cumin powder, turmeric, Kashmiri chili powder, salt, coriander powder, and a bit more red chili powder. Mix everything well.
Step 6
Pour in the blended paste from the blender, stir it all together, and cook for 2-3 minutes. Then cover the pan and let it simmer on medium-low heat for about 10 minutes, so the flavors come together and the chicken cooks through.
Step 7
Finish by stirring in dried fenugreek leaves, mix well, and serve it hot.
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
How To Serve This Dish
Serve this meal over steamed jasmine rice or quinoa for a complete and filling dish. A side of lightly sautéed greens or a fresh cucumber salad can add a refreshing contrast to the rich flavors.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the chicken tender and prevent the cashews from becoming soggy.
Frequently Asked Questions
Can I use raw cashew nuts for this recipe?
Yes, raw cashew nuts are best for dry roasting before blending to enhance their flavor.
How spicy is the dish with 4-5 red chillies?
It has a moderate to high spice level, but you can reduce the number of red chillies to suit your taste.
What can I use instead of dried fenugreek leaves?
You can substitute with a small amount of fresh fenugreek leaves or omit them if unavailable.
Can I cook this in a slow cooker instead of on the stove?
Yes, after browning the chicken and adding the spices and paste, transfer to a slow cooker and cook on low for 3-4 hours.
Is it necessary to blend the onions, tomatoes, cashews, and red chillies?
Yes, blending creates a smooth paste that forms the rich base of the sauce.
Can I use boneless chicken instead of bone-in?
Absolutely, boneless chicken works well and may reduce cooking time slightly.
How do I know when the chicken is fully cooked?
The chicken should be tender and no longer pink inside after simmering for about 10 minutes covered.
What oil is best for this recipe?
Use a neutral oil like vegetable or sunflower oil for best results.
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