Menu

Cashew Chicken

Cooking was the last thing on my mind when we embarked on the Dubai trip. But when my cousins, with whom we were staying, indicated their eagerness to taste one of my creations, I decided to take time off, in the midst of our hectic trip. The biggest challenge, when cooking in somebody else’s kitchen, is figuring out where the ingredients are. Moreover, I had to make do with whatever was already there. Spotting some boneless chicken in the fridge and somecashew nutson the shelf, my decision to makeCashew Chicken wasinstantaneous. So by the time my cousins returned from work, the Cashew Chicken was ready to be devoured, which sure they did. My sister-in-law gave a ‘thumbs up’ with the remark, “Chechi, this tastes just like the ones you get in a restaurant.” Phew…another jackpot.. 🙂

Cashew Chicken

Cashew Chicken

Cooking was the last thing on my mind when we embarked on the Dubai trip. But when my cousins, with whom we were staying, indicated their eagerness to taste one of my creations, I decided to take time off, in the midst of our hectic trip. The biggest challenge, when cooking in somebody else's kitche

Ingredients
  

  • 500 gms chicken Boneless cut into bite - sized pieces
  • 5 - 6 cloves Garlic
  • 2 inchs Ginger piece
  • 1 teaspoon Chilli powder
  • 1/2 cup Curd
  • to taste Salt

For the Masala

  • 1 Bay leaf
  • 3 - 4 Clove
  • 4 - 5 cardamoms Green
  • 1 inch Cinnamon stick
  • 2 - 3 tablespoons Ghee Oil /
  • 3 Onion Chopped
  • 1 Tomato large Chopped
  • 1 teaspoon Chilli powder
  • 1 - 1/2 teaspoons Coriander powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 cup Cashew
  • 1 tablespoon methi Kasoori
  • 1/4 cup Cream

Instructions
 

  • Dry roast the kasoori methi in a pan. let cool and crush into fine powder with your fingers.
  • Grind the ginger and garlic to a fine paste. Mix with chilli powder, salt and curd.
  • Marinate the chicken pieces with the mixture and keep aside for at least 30 minutes.
  • The more you marinate, the better. Heat oil/ghee in a pan.
  • Add the whole spices. When they start to splutter, add the chopped onions and saute till it's brown.
  • Add the coriander powder, chilli powder and turmeric powder and fry for a minute. Add the chopped tomato and saute till they turn mushy and the oil separates.
  • Add the cashew nuts and fry for another minute. Switch off the heat and let it cool.
  • Add some water into the mixture and grind to a fine paste (You can remove the whole spices if needed).
  • Heat a teaspoon of oil or ghee in a pan and put the marinated chicken pieces into it.
  • Stir fry over high heat till the chicken browns slightly and cooks through. All the liquid should evaporate.
  • Add the ground masala paste into the chicken and mix well. Adjust the seasoning.
  • Add the powdered kasoori methi followed by cream. Mix well.
  • Garnish and serve hot with Roti, poori or any bread of your choice.

Notes

%d bloggers like this: