Kaju chicken Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices for 1-2 hours.
• STEP 2.In a blender, grind cashew nuts with water to make a smooth paste.
• STEP 3.Heat oil in a pan and add cumin seeds, onions, and green chilies.
• STEP 4.Sauté until the onions turn golden brown.
• STEP 5.Add the marinated chicken and cook until it is browned on all sides.
• STEP 6.Add the cashew nut paste, turmeric powder, red chili powder, and salt.
• STEP 7.Cook for a few minutes until the chicken is cooked through and the gravy thickens.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• For a richer flavor, you can add a tablespoon of ghee or cream to the curry.
• Soaking the cashew nuts in warm water for 15 minutes before grinding them will make them easier to blend.
• You can adjust the spice level by adding more or less red chili powder according to your preference.

Storage and Serving

• Leftover kaju chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and garnish with fresh coriander leaves.
• Serve the dish with steamed rice, pulao, or roti for a complete meal.