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

Spicy Cashew Chicken

Photo by sea turtle
Categories: Indian, Poultry
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.


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