Chicken Curry Recipe- Kashmiri Chili & Cashew Tomato Gravy

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Kashmiri Chili & Cashew Tomato Gravy

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This recipe is a little special though – it’s the one I first made when I was trying to recreate my grandmother’s incredible flavors. It’s rich, flavorful, and has a beautiful color thanks to Kashmiri chilies. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Chicken Curry isn’t your average weeknight meal. The cashew and tomato gravy is unbelievably smooth and creamy, and the blend of spices is just chef’s kiss. It’s a little bit of effort, but honestly, the results are so worth it. Plus, it’s perfect for a cozy night in or a special occasion. It serves 4 and takes about 30 minutes to cook, with 15 minutes of prep time. It’s a medium difficulty recipe, but don’t let that scare you – I’ll walk you through every step!

Ingredients

Here’s what you’ll need to make this delicious Chicken Curry:

• 500g chicken, cut into pieces
• 1/4 cup curd (plain yogurt)
• 1/4 tsp turmeric powder
• 1 tsp ginger-garlic paste
• 2 tbsp oil
• 1/2 inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 star anise
• 1 tsp cumin seeds
• Few curry leaves
• 2 big onions, finely chopped
• 3 big tomatoes, roughly chopped
• 2 Kashmiri red chilies
• 12 cashew nuts
• 1 tsp Kashmiri red chili powder
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 1 cup water
• 1 tsp garam masala powder
• 1 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this curry really shine:

• Kashmiri Red Chilies: These are key for that gorgeous red color and a mild, fruity heat. Don’t skip these if you can find them! They’re different than regular chili powder.
• Cashew Nuts: They add a wonderful richness and creaminess to the gravy. Soaking them in warm water for 10 minutes before blending helps create an even smoother puree.
• Whole Spices (Cinnamon, Cloves, Cardamom, Star Anise): These are what give the curry that authentic, aromatic flavor. Don’t be shy with them! Toasting them lightly before adding them to the oil really wakes up their flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the tomato-cashew puree. Blend the tomatoes, red chilies, and cashew nuts into a super smooth puree. Set this aside – it’s the heart of our gravy.
2. Now, marinate the chicken. In a bowl, combine the chicken with curd, turmeric powder, ginger-garlic paste, and a pinch of salt. Give it a good mix and let it sit for at least 30 minutes. This tenderizes the chicken and infuses it with flavor.
3. Heat the oil in a heavy-bottomed pot or Dutch oven. Add the cinnamon, cloves, cardamom pods, star anise, cumin seeds, and curry leaves. Let them sizzle for a few seconds until fragrant – this is called tempering and it’s essential.
4. Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and cook for another minute until fragrant.
5. Pour in the tomato-cashew puree and cook until the raw smell disappears, about 5-7 minutes. Stir frequently to prevent sticking.
6. Add the Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for another 2 minutes, stirring constantly. This blooms the spices and deepens the flavor.
7. Add the marinated chicken and cook for 3-5 minutes, until it’s lightly browned.
8. Pour in the water, bring to a boil, then cover and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
9. Finally, stir in the garam masala powder and fresh coriander leaves. Taste and adjust the seasoning if needed. If the gravy is too thick, add a little more water.

Expert Tips

• Don’t rush the sautéing process! Taking the time to properly brown the onions and cook the spices is key to developing a rich, complex flavor.
• Use a good quality non-stick pot to prevent the gravy from sticking and burning.
• If you don’t have Kashmiri red chilies, you can use regular red chili powder, but reduce the amount to avoid making the curry too spicy.

Variations

This recipe is pretty versatile! Here are a few ideas to customize it:

• Spice Level: For a milder curry, reduce the amount of chili powder. For a spicier curry, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This curry is a staple for Eid and Diwali celebrations in my family. I often add a dollop of cream for extra richness during festivals.
• Regional Variations: My friend’s mom makes a North Indian style version with a touch of cream and a sprinkle of dried fenugreek leaves (kasuri methi) at the end. It’s amazing!

Serving Suggestions

This Chicken Curry is best served hot with:

• Steamed basmati rice (my personal favorite!)
• Naan bread or roti for soaking up all that delicious gravy
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of rice pairs best with this Chicken Curry?

Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry perfectly.

2. Can I use Greek yogurt instead of curd?

Yes, you can! Greek yogurt will work just fine, but it might make the marinade slightly thicker.

3. How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

4. Can this curry be made in an Instant Pot?

Absolutely! Sauté the onions and spices in the Instant Pot using the sauté function, then add the remaining ingredients and cook on high pressure for 10-12 minutes, followed by a natural pressure release.

5. What is the best way to store leftover Chicken Curry?

Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!