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Indian Style Chicken Curry with Cashew Paste

Creamy chicken curry with a cashew yogurt base pairs well with rice and Indian flat breads.
Course Main Course
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 12 minutes
Servings 3
Calories 302kcal
Author Usha Rao

Ingredients

Marinade

  • ½ Whole Chicken 3.6 lbs, skinned, cleaned and cut into small pieces (about 1.3 lbs / 600 grams after cleaning & cutting)
  • 1 ½ tsp. Chili Powder
  • 1 tsp. Salt

Masala Powder

  • 6-8 Whole Cashews I used 7
  • ⅛ tsp. Cardamom Seeds
  • 2 Cloves
  • ⅛ - ¼ ” Cinnamon Stick
  • ⅛ tsp. Caraway Seeds
  • 1 tsp. Poppy Seeds
  • 2 tsp. Coconut Flakes opt. I liked it better without it

Curry

  • 4 tbsp. Oil
  • 1 large Onion 200 - 230 grams / 0.4 - 0.5 lbs
  • 2 Cardamoms
  • 1-2 Cloves
  • Tiny piece of Cinnamon
  • ⅛ tsp. Caraway Seeds
  • 2 tbsp. Ginger Garlic Paste
  • 2 - 4 small Green Chilies cut in half (I used 4)
  • 1 ½ - 2 tsp. Coriander Powder
  • 1 - 1 ½ teaspoon Chili Powder adjust to taste
  • ¾ tsp. Salt adjust to taste and mind you chicken is already marinated with salt
  • ¼ tsp. Turmeric Powder
  • 1 - 1 ¼ cup Water
  • Fresh Kothmir or Cilantro Leaves chopped for garnish

Instructions

Marination

  • Wash and marinate chicken with salt, chili powder and yogurt for at least ½ hour.

Masala Powder

  • Break cashews into small pieces and grind it into powder in spice grinder along with cardamom, cloves, caraway seeds, cinnamon and poppy seeds. If using coconut flakes, add that as well to make the powder. Poppy seeds are usually soaked in water and then ground to paste. I find grinding it directly works better in my grinder.

Onion Paste

  • Cut the onion into 4 equal pieces. Chop one piece finely. This is about ¼ - ⅓ cup when chopped. Slice, the rest into ½” long slices. This is less than 1 ¼ cup.
  • Take oil in a saucepan and fry the sliced onions until golden brown. Remove fried onion from oil and let cool. Turn of the flame and keep the saucepan aside until ready to make the curry.

Curry

  • Take the saucepan in which onions were fried and reheat the oil.
  • Add whole spices and when these change color, add onions and saute until light brown.
  • Add green chilies, ginger garlic and saute until raw smell of ginger is gone.
  • Add onion paste and saute until the paste is lightly roasted in oil.
  • Add coriander powder, chili powder , salt, turmeric and masala powder. Fry until spices blend in and lightly roasted. If the masala burns, add some water.
  • Add marinated chicken and cook until chicken is lightly fried in oil.
  • Cover and cook on medium low flame until chicken is partly cooked and oil separates from the masala / curry.
  • Add water, give a good stir, cover and bring it to a boil.
  • Taste the curry and adjust the spices.
  • Continue cooking until chicken is cooked and curry reaches desired consistency.
  • Sprinkle cilantro and turn off the flame.
  • Serve with white rice, bagara, pulao, biryani or any Indian flat bread or flavored rice.

Notes

I curry is on spicier side. Adjust chili powder & green chilies to taste. I would suggested adding less chili powder, taste it towards the end and add more chili powder if required.

Nutrition

Calories: 302kcal | Carbohydrates: 12g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1305mg | Potassium: 289mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg