Cashew Chicken Curries

Creamy Chicken Curry

June 8, 2018
this creamy chicken curry is not only quick but also it has the ability to transport you to the unique experience of fine dining in your comfort zone.

There is something ambrosial about the “C” word. Of all the kinds of meat and vegetables that I prepare out of my humble kitchen to feed the boys, the mere mention of the erstwhile and bespoke Indian Chicken curry brings a smile on my boys face. It lightens up their moods and they become the nicest of kids with no fuss or tantrums thrown around the dinner table. The younger one even surprises himself by willing to bring the plates out. There are very few of these pleasurable moments as the boys are growing up and want to assert their presence through their moods.

Most of you would also readily agree that the medley of eastern Indian spices with the white lean meat makes for a heady concoction of gastronomical proportions. In fact, Chicken curries from India are so diverse and varied that no region can claim their name to fame. However what is common is that the world over the Indian Chicken Curry be that the quaint Kashimir korma or a fiery Balti or a mild Butter Chicken to a volcanic Madras Chicken curry all take pride in being counted amongst the most sought after curries.

I am personally not a huge Chicken fan preferring the subtle tastes of vegetables to meat of any kind that I thank my parents to have introduced early in my growing up years.

Looking back at my home in the web, I have realised that my blog is mostly filled up with my baking repertoire and very few curries have made it to this space and so I decided to dedicate a post especially to a curry that my boys love and enjoy. I hope that one day when they follow my breadcrumb trial they will remember to thank me for sharing their favourite curry with a wider audience.

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The reason I guess I do not post or blog more about curries is, unlike baking where measuring and combining ingredients are straightforward and outcomes are more or less predictable every time you bake. Preparing & cooking curries from a scratch somehow depends on the state of my mind. This is one of the reason why the same dish tastes quite different even if I have scrupulously followed my own recipe.

Until recently, no written records of Indian recipes existed that a budding chef could lay her / his hands on. Recipes were traditionally handed down from one generation to another. From mother to daughter & grandmother to granddaughter some were even part of a family heirloom and some-lost in translation but somehow far from being a disadvantage, this has actually helped to fire the imagination of the creative cook, and many dishes that first started out as an experiment in blending of spices and combinations of flavour have become world classics.

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I find the key to successful Indian cooking lies in the art of blending spices and herbs & doing so in the right order, rather than sophisticated cooking techniques. Those traditional Indian cooks heavily relied on their instinct rather than written recipes when measuring and combining spices, and in this way a distinctive and very personal taste could be created.

Well this moderately spiced chicken curry has stolen my heart. Not only it is quick but also it has the ability to transport you to the unique experience of fine dining in your comfort zone.

This curry has a satisfying deliciously thick and nutty sauce and is best served with rice or Roti.

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  • 1/4 cup raw Cashew soaked in ¼ cup water
  • 500g chicken thigh fillet cubed
  • 1 large onion chopped
  • 3 tsp oil
  • 3 Cloves
  • 3 to 4 Black peppercorns
  • ½ inch Cinnamon stick
  • 3 cardamom seeds crushed
  • 1 Bay leaf
  • 2 Green chili slit
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • 1/2 cup Plain yogurt or sour cream ( mix equal quantities of sour cream and yogurt)
  • 1 tsp teaspoon Garam Masala
  • 2 tsp kasuri methi
  • coriander sprigs to garnish
  • few strands of saffron dissolved in 1 tbsp warm milk

Marinate the chicken with 1/4 cup sour cream, 1tsp kasuri methi, 1/2 tsp garam masala and salt for about 30 minutes. Boil roughly chopped onion with 1 cup of water in a sauce pan for about 10 to 12 minutes. Let it cool down and then blend it to fine paste.

Heat 1 tsp of oil and fry the chicken until slightly cooked or tender. Remove from the pan and add 2 tsp of oil, add whole garam masala ( cloves, peppercorn, cardamom, bay leaves, cinnamon stick) and green chili.

Saute for few seconds and add ginger and garlic paste. Cook for 1 minute and add onion paste. Saute this paste for 2 to 3 minutes and add remaining 1/4 cup of sour cream. Mix well and toss in the chicken and cook for 3 to 4 minutes.

Blend soaked cashew to smooth paste and add it to the gravy. Add more water if required. Cover and cook until the chicken is done. Stir in saffron milk, 1/2 tsp garam masala and garnish it with kasuri methi and coriander. Serve hot with rice or roti.



Chicken i


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