Spicy Cashew Chicken - CD Recipes - CookingDistrict.com
Cooking District Recipes

Spicy Cashew Chicken

Photo by sea turtle
Categories: Indian, Poultry
Portions:
100
Photo by sea turtle
Step 1
12 whole • Chicken
300 mL • Vinegar
200 g • Garlic • mashed to a paste
200 g • Ginger • mashed to a paste
Clean, cut and wash chicken. Marinate with garlic and ginger paste and vinegar.
Step 2
20 g • Cloves
20 g • Cinnamon
20 g • Curd
20 g • Peppercorns
150 g • Shahjeera (black cumin)
150 g • mustard seeds
150 g • fenugreek
1 bunch • Coriander leaves
30 g • Cashews
75 g • khus-khus (poppy seeds)
100 g • Melon seeds
Grind cloves, cinnamon, curd, pepper, shahjeera (black cumin), mustard, and fenugreek to make a paste with coriander leaves.

Make another paste by grinding together cashew nuts, khus-khus (poppy seeds) and melon seeds.
Step 3
1 g • Onions • chopped
1 L • Oil
Heat oil, add onions, and sautée until brown. Add coriander paste and fry well.
Step 4
5 kg • Tomatoes
Add chicken pieces and fry well. Add chopped tomatoes and sautée.

Add cashew nut paste, melon seeds, khus-khus seeds (poppy seeds), and sautée till oil leaves the masala.
Step 5
350 g • Kashmiri chiles • mashed to a paste
50 g • Turmeric
Salt to taste
1 bunch • Coriander leaves
Add red chile paste and turmeric.

Cook till gravy is thick and chicken is done. Garnish with chopped coriander.
Notes

Comments

No documents found

Sign In to post a comment.