Chicken Curry with Cashewnuts and Curd Recipe

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Chicken Curry
Chicken – 500 gms, cut into bite-sized pieces
Oil – 1/2 tblsp + 3/4 tblsp
Cashewnuts – 1 1/2 tblsp, unsalted
Onions – 2, medium, finely chopped
Cinnamon – 1 two inch stick
Red Chilli Powder – 2 tsp

For the marinade:
Curd – 1/4 cup, whisked
Turmeric Powder – 1/2 tsp
Salt – 1/2 tsp

Ground to a creamy paste:
Cashewnuts – 1 1/2 tblsp, unsalted
Curd – 1 to 2 tblsp

1. Mix the marinade ingredients and rub into chicken pieces.
2. Keep aside to marinate for 60 minutes.
3. Heat 1/2 tblsp oil in a pan.
4. Fry the cashewnuts till brown. Remove and keep aside.
5. Heat the remaining oil in the pan.
6. Add onions and cinnamon.
7. Fry till onions turn translucent.
8. Mix chilli powder with 1/2 to 3/4 cup of water and pour it in.
9. Bring to a boil and add the chicken pieces with the marinade.
10. Mix well and cover pan with a lid.
11. Cook over low heat for 15 minutes, till chicken is tender and gravy thickens.
12. Add the ground cashewnut paste and cook for 5 more minutes.
13. Garnish with reserved cashewnuts.
14. Serve hot with rice.

Note: image is for illustration purposes only and not that of the actual recipe.

Feel free to comment or share your thoughts on this Chicken Curry with Cashewnuts and Curd Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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