Creamy Cashew Chicken Curry | White Chicken Curry

cashew chicken curry recipe,chicken cashew curry indian,creamy cashew chicken curry,cashew chicken curry indian,chicken curry with cashew nut paste,chicken curry recipe with cashew nuts,chicken curry with cashew paste,cashew chicken curry recipe indian,chicken curry recipe with cashew paste,chicken curry using cashew paste,chicken curry with cashew nuts,chicken curry with cashew
Mughlai
Indian Non-Veg
Creamy Cashew Chicken Curry | White Chicken Curryhttps://youtu.be/-OUpEuzmfkACreamy chicken cashew curry is a classic lunch/dinner recipe. This chicken cashew curry recipe is rich in cashew and almonds, making it creamier and quick to prepare . The touch of spices and red chillies elevates the dish to another level and pairs well with zeera rice or pulao.https://img.youtube.com/vi/-OUpEuzmfkA/maxresdefault.jpg
Servings: 4
Author: HautePot Team
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Creamy chicken cashew curry is a classic lunch/dinner recipe. This chicken cashew curry recipe is rich in cashew and almonds, making it creamier and quick to prepare . The touch of spices and red chillies elevates the dish to another level and pairs well with zeera rice or pulao.

Ingredients

  • 750 g chicken
  • 100 g yogurt
  • 1tbsp heap ginger garlic paste
  • ½  tsp black pepper powder
  • ½ tsp cumin powder
  • 15 black pepper balls
  • 5 cardamoms
  • 2 small cinnamon sticks
  • 5 Kashmiri red chillies
  • 50g almonds soaked and peeled
  • 50g cashews
  • 1 medium sized onion boiled
  • 4 green chillies
  • 2 Large spoons oil
  • Salt to taste
  • Coriander for garnish

Instructions

  1. Marinate the chicken with the ginger garlic paste, yogurt, salt and ground pepper. Set it aside while you prepare the curry paste.
  2. For the cashew paste, blend the cashews and almonds with a little water.
  3. For the onion paste, blend the boiled onion with the green chillies.
  4. In a deep vessel, take two large spoons oil and add the dry spices along with the Kashmiri chillies. Roast on a medium flame till nice and aromatic.
  5. Add the onion paste and cook for 5 minutes while stirring till the oil oozes out.
  6. Add the marinated chicken along with marinade and mix well. Put the lid on and cook for 15-20 minutes.
  7. Once the chicken has started changing colour remove the lid, give it a good stir and add the cashew paste. Cook for a couple of minutes till the curry mixture comes to a boil.
  8. Adjust the consistency of the curry by adding water slowly and letting it simmer. Place the lid back on and cook for a further few minutes till the curry comes to a boil and looks thick and creamy with the chicken cooked completely. Garnish with coriander and serve with rice!

Nutrition Facts

Calories

705.06

Fat (grams)

42.88

Sat. Fat (grams)

9.34

Carbs (grams)

29.48

Fiber (grams)

7.01

Net carbs

22.47

Sugar (grams)

9.41

Protein (grams)

54.54

Sodium (milligrams)

513.52

Cholesterol (grams)

177.75

*estimated values

Did you try this recipe?
Tag @hautepot.co on instagram and hashtag it #hautepot

Post a Comment

0 Comments