Creamy Chicken Masala Recipe – Cashew & Kashmiri Chilli Delight

Last Updated on 5 months ago by Neha Deshmukh

Creamy Chicken Masala Recipe – Cashew & Kashmiri Chilli Delight

Hey everyone! If you’re anything like me, a comforting, flavorful chicken masala is a weeknight staple. I’m so excited to share my go-to recipe for Creamy Chicken Masala – it’s unbelievably rich, subtly spiced, and always a crowd-pleaser. This isn’t just any chicken masala, though. The secret lies in the cashews and Kashmiri chilli powder, which create a beautiful color and a gentle warmth that’s just perfect. Let’s get cooking!

Why You’ll Love This Recipe

This Creamy Chicken Masala is special for a few reasons. It’s relatively quick to make (ready in under 30 minutes!), incredibly flavorful, and the cashew paste gives it a luxurious texture you won’t find in other recipes. Plus, the Kashmiri chilli powder delivers a gorgeous red hue without overpowering the dish with heat. Honestly, once you try it, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 800 gm chicken, cut into bite-sized pieces
• 1 tbsp oil
• 3 large onions, sliced
• 2 tbsp cashews
• 2 tbsp butter
• 2 tsp ginger paste
• 2 tsp garlic paste
• 0.5 tsp turmeric powder
• 1.5 tsp Kashmiri chilli powder
• 0.75 tsp garam masala powder
• 2 large tomatoes, roughly chopped (about 300g)
• 2 tbsp fresh cream
• 1 tbsp kasoori methi (dried fenugreek leaves)
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Kashmiri Chilli Powder: Don’t skip this! It’s responsible for the vibrant red color and a mild, fruity heat. It’s much less spicy than regular chilli powder, so you can use a generous amount without worrying about it being too hot.
• Cashews: These are the key to the creamy texture. Soaking them (even for just 15-20 minutes in warm water) helps them blend into a super smooth paste.
• Fresh Cream: This is where the “creamy” in Creamy Chicken Masala comes from! It adds richness and balances the spices beautifully. You can use cooking cream or heavy cream – both work wonderfully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start the base: Heat the oil in a pan over medium heat. Add the sliced onions and a pinch of salt (salt helps them soften faster!). Sauté until they’re beautifully softened and lightly golden – about 8-10 minutes. Let them cool completely.
2. Make the cashew paste: Blend the cooled sautéed onions with the cashews and a little water (start with about ¼ cup, adding more if needed) until you have a super smooth paste. Set aside.
3. Sauté aromatics: Melt the butter in a saucepan over medium heat. Add the ginger and garlic paste and sauté for a minute or two, until fragrant. You’ll know it’s ready when you can really smell the lovely aroma!
4. Build the flavour: Add the onion-cashew paste to the saucepan and cook for about 2 minutes, stirring constantly. Then, add the turmeric powder, Kashmiri chilli powder, and garam masala powder. Cook for another 2 minutes, allowing the spices to bloom.
5. Tomato time: Add the chopped tomatoes and simmer until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. It’s a sign that the tomatoes are cooked through and the flavours have melded together.
6. Add the chicken: Stir in the chicken pieces and cook until they’re fully tender and cooked through. This will take around 10-15 minutes, depending on the size of your chicken pieces.
7. Cream it up: Fold in the fresh cream and combine well. Let it simmer for a minute or two to warm through.
8. Finishing touches: Sprinkle in the kasoori methi, adjust the salt to your liking, and remove from the heat.
9. Garnish & Serve: Garnish with fresh coriander leaves and serve hot with rice, roti, or bread.

Expert Tips

• Don’t rush the onion sautéing: Properly softened onions are the foundation of a great masala.
• Taste as you go: Adjust the spices to your preference. Everyone’s palate is different!
• Marinate the chicken (optional): For extra tender chicken, marinate it in a little ginger-garlic paste and turmeric powder for 30 minutes before cooking.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the fresh cream for coconut cream or cashew cream. Use a plant-based chicken substitute instead of chicken.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels of your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: If you prefer a spicier masala, add a pinch of cayenne pepper or increase the amount of Kashmiri chilli powder.
• Festival Adaptations: This dish is perfect for special occasions! Serve it with a side of jeera rice and naan for a festive Diwali or Eid feast.

Serving Suggestions

This Creamy Chicken Masala pairs beautifully with:

• Steamed basmati rice
• Warm rotis or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

What cut of chicken works best for this recipe?

Boneless, skinless chicken thighs are my favourite! They stay incredibly tender and juicy during cooking. However, chicken breast works well too, just be careful not to overcook it.

Can I make this chicken masala ahead of time?

Absolutely! You can make the gravy base (up to step 5) a day or two in advance and store it in the refrigerator. Then, simply add the chicken and finish the recipe when you’re ready to serve.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water or chicken broth. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It adds a unique, slightly bitter flavour that’s characteristic of Indian cuisine. If you can’t find it, you can substitute it with a teaspoon of dried oregano, but the flavour won’t be quite the same.

Can I use tomato paste instead of fresh tomatoes?

Yes, you can! Use about 2 tablespoons of tomato paste and add a little extra water to achieve the desired consistency. However, fresh tomatoes do give a brighter, more vibrant flavour.