Best Indian Creamy Cashew Chicken With Saffron Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

MURG MUMTAZ (INDIAN CHICKEN CURRY WITH MILD CASHEW NUT CURRY)



Murg Mumtaz (Indian Chicken Curry With Mild Cashew Nut Curry) image

A rich and creamy gravy which can be served with pilaf or any Indian bread. Preparation time includes the time required for the chicken to marinate. NOTE: According to the original recipe, the cream is to be added to the gravy before pouring it onto the chicken. But since the chicken still needs to cook a bit more after adding the gravy, I add it at the end to prevent the cream from curdling.

Provided by Galley Devil

Categories     Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 24

800 g chicken breasts
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
100 g mozzarella cheese
100 g fresh cream
80 g yoghurt
10 g ginger-garlic paste
1 pinch saffron
salt, to taste
white pepper, to taste
800 g onions, peeled
80 g cashew nuts
100 ml oil
10 g coriander powder
10 g cumin powder
200 ml cream
1 pinch cardamom powder
10 g ginger-garlic paste
250 ml chicken stock, prepared fresh
salt & pepper, to taste
1 pinch saffron
1 pinch cardamom powder
1 tablespoon mozzarella cheese
1 tablespoon fresh coriander leaves, chopped

Steps:

  • Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
  • Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
  • Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
  • To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
  • To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
  • Drain and grind together to a smooth paste.
  • Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
  • Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
  • In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
  • Pour in the gravy and mix well.
  • Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
  • Garnish with cardamom powder, saffron, cheese and chopped corriander.
  • Serve hot.

Nutrition Facts : Calories 1115.7, Fat 84.2, SaturatedFat 30, Cholesterol 244.5, Sodium 564.8, Carbohydrate 35.4, Fiber 4, Sugar 12.1, Protein 57.5

Related Topics