Chicken Cashew Cooking Pan Meal

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.

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.

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.

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.