Restaurant style Cashew Chicken Curry

Now you can make this restaurant style – Rich, creamy, spicy, succulent curry yourself at the comfort of home. Recipe adapted from a regional cookery show, Oggarane Dabbi. This didn’t take a while to make me fall for it and an instant hit with the family. This hot and creamy affair with hot naan is all that you need to impress your guests and I bet they heap praises upon you. 

I made little changes to the original recipe and as always made it One Pot recipe and cut down the oil. Soaked cashew is ground to fine paste with coconut and chilli flakes makes this restaurant style curry taste rustic and scrumptious. To balance the heat cashew and coconut paste is added so be generous with chili powder. 

Hubby dear enjoyed each succulent piece of chicken as much as curry with much joy and says it’s one of my best curries. Yes, it does fit in that group! I had prepared more for his lunch box the next day but it was wiped clean right for dinner. Don’t be scared of the oil it is the oil emitted by ground cashew and coconut that makes the curry more delicious and oh so yummm.

Serve the Restaurant style Cashew Chicken curry with hot naan or chapathi with onion.

Ingredients:

500 grams Chicken thighs with bone on skin on

3 tbsp olive oil/vegetable oil

Mustards

Few curry leaves

2 tsp ginger garlic paste

1 medium onion, chopped

1 medium tomato, chopped

1 tbsp chilli flakes

1 tsp red chili powder

1 tsp black pepper powder

Salt to taste

For paste

6 cashew nuts

4 tbsp shredded coconut

    

Method:

Step 1: Soak cashews for an hour. In a blender/mixer grind cashews and coconut to fine smooth paste using required water.

Step 2: Heat oil in a sauce pan, add mustards and let it pop, add curry leaves. Add onions, sauté for a while, add ginger garlic paste and sauté till raw aroma is gone. Add tomatoes, add chicken and sauté for 2 to 3minutes.

Step 3: Add salt and chili flakes, chili powder, cover and simmer for 8 to 10 minutes. Add cashew coconut paste and stir and cook for 5 minutes or till chicken is completely done. Add 1 cup water and bring it to boil, add pepper powder cook further for 2 minutes and switch off stove.

Note:

• As I always say spices can be adjusted based on your spice level.
• Dry roast 4 red chillies and run them in mixer to make fresh and aromatic chili flakes.Freshly roasted and ground spices always add more aroma and taste to the dish.