Creamy Cashew Chicken | Kerala Style
This Cashew and chicken curry is worth a try!!
Ingredients
- 1 tbsp Ghee
- 2 units Onions, finely sliced (Finely sliced)
- 2 tsp Ginger garlic paste
- 500 gms Chicken, boneless (Boneless)
- 0.5 cup Curd
- 3 units Green chillies, crushed (Crushed)
- 1 tsp Salt
- 1 tsp White Pepper powder
- 1 tsp Garam masala
- 1 handful Coriander leaves, chopped (Chopped)
- 50 gms Cashews
- 0.5 cup Cream (Milk cream or Fresh cream)
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Instructions
- 1Clean and cut the chicken into pieces and set aside. Heat a non-stick pan over medium flame, add ghee, and once hot, add the finely sliced onions. Sauté until the onions become transparent.
- 2Add ginger garlic paste, whipped curd, and salt to the pan. Stir fry for 2 minutes.
- 3Add the boneless chicken pieces to the pan, mix well, cover, and cook for 15 minutes on medium flame.
- 4In a blender, add the cashews and blend into a fine paste. Add this paste to the chicken mixture.
- 5Mix in garam masala powder, white pepper powder, and cream. Add the chopped coriander leaves and mix well. Cook for an additional 5 minutes on medium flame. Add a little water if more gravy is desired.
- 6Turn off the flame once the curry is done. Serve the creamy cashew chicken hot.
