Cashew Chicken Gravy

This is a rich, creamy and mild gravy. In this dish, chicken is marinated and cooked with Indian spices and coconut cashew paste. This goes very well with chapatti, roti, Naan, idiyappam, dosa, idli , bread and rice.

Ingredients

Finely Chopped Onions – 2 (big)

Oil – 1 tsp

For Dry Roast & Grind

Cashew Nuts – 15 pieces

Grated Coconut – ¼ Cup

Fennel Seeds – 1 tsp

To marinate Chicken

Washed & Cleaned Chicken – 1 lb.

Yogurt/Curd – 3 tsp

Salt to taste

Chilli Powder – 1 ½ tsp

Coriander Powder – 3 tsp

Lemon juice – 2 tsp

Biriyani Masala Powder – 1 tsp

Ginger Garlic Paste – 2 tsp

Fennel Seeds – ½ tsp

Peppercorn Seeds – 1 tsp

To Temper

Fennel Seeds – ½ tsp

Cinnamon Sticks – 1 inch

Clove – 4

Cardamom – 1

Cashew Nuts – 2 tsp

Curry Leaves - few

Method

In a pan, dry roast cashew nuts, fennel seeds and coconut and let it cool down completely then grind it as fine paste and keep aside.

In a big clean vessel, add chicken pieces, ginger garlic paste, chilli powder, coriander powder, biryani masala, fennel seeds, peppercorn and mix well then keep it aside for at least 30 minutes.

Heat oil in a pressure cooker, add the tempering ingredients one by one and saute it for few minutes.

Then add chopped onions with little salt and fry until it gets translucent. Then add the marinated chicken pieces and saute it for 5 minutes. Add the ground masala and fry for another 5 minutes.

Then add required water and mix well. Then pressure cook it until 2 whistles comes out then switch off the flame. Once it done, serve with chapatti or rice.