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Chicken in Cashew sauce

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There are 2 methods for making this chicken. Method 1 is for cooking chicken in gravy. Method 2 is for foil-baking the chicken; hence it does not require coriander as there is no gravy.

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Rate this recipe 2.8/5 (155 Votes)

Ingredients

  • 8 pieces of Chicken
  • 3 tbsp tandoori paste (Pataks)
  • 1 tsp Ginger Garlic Paste
  • 2 tsp Green Chilli Paste
  • 1 Chicken Stock Cube
  • 4 tbsp Natural Yogurt
  • 1 tsp Cumin Powder
  • 3 tbsp Tomato Ketchup
  • 3 tbsp Maggi Chilli Masala Sauce
  • 5 tbsp Cashew Nut Powder
  • 1 tsp Salt(if required)
  • 1 tsp Chilli Powder
  • fresh coriander

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. In a bowl, mix all the masalas together, except the yogurt.
2. Heat oil in a pot on low heat, adding cashew nut powder to it, and gently roasting it, until its fragrance is infused in the oil.

Step 2

3. Now add the mixed masalas to the pot and cook the ingredients together for 2 minutes.
4. Then pour some water to the mixture and mix for 1 minute.

Step 3

5. Add the chicken and yogurt to the pot. Mix and cook together with the other ingredients, until the chicken turns white.
6. As soon as the chicken turns white, pour a sufficient amount of water to produce a gravy.

Step 4

7. Mix the ingredients in the pot and cover it, cooking it on low heat, stirring the mixture from time to time until chicken nice tender.
8. Lastly finely chop the fresh coriander and add to the chicken curry. Once the gravy has thickened, it can be removed from the pot.

Step 5

Method 2
1. Mix all the masalas and yogurt together.
2. Heat oil in a pot on low heat, adding cashew nut powder to it, and gently roasting it, until its fragrance is infused in the oil.

Step 6

3. Mix together the masalas, yoghurt and cashew nut powder, and massage into onto the raw chicken pieces.
4. Now individually wrap each chicken piece in foil.

Step 7

5. Lastly place the foil-wrapped chicken pieces on an oven tray, baking the chicken in the oven for approximately 30 minutes, until the chicken is cooked through and becomes tender.

Serve hot with chapatti or naan. (method 1)
Serve hot with chips and salad. (method 2)

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