Creamy Chicken Curry Recipe – Cashew & Almond Gravy

Last Updated on 2 months by Neha Deshmukh

Creamy Chicken Curry Recipe – Cashew & Almond Gravy

Introduction

Oh, this curry! It’s one of those recipes that just feels like a warm hug. I first made this for a family gathering, and it was an instant hit – everyone raved about the unbelievably creamy, rich gravy. It’s a little bit special, thanks to the cashew and almond paste, but honestly, it’s not as complicated as it sounds. Get ready to impress! This Creamy Chicken Curry is perfect for a cozy night in or a celebratory dinner.

Why You’ll Love This Recipe

This isn’t your average chicken curry. The cashew and almond paste creates a gravy that’s unbelievably smooth and flavorful. It’s a beautiful balance of aromatic spices, tender chicken, and that luxurious creamy finish. Plus, it’s surprisingly easy to make once you get the hang of the paste! You’ll love how the flavors meld together – it’s truly something special.

Ingredients

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

• 3 tablespoons oil (approx. 45ml)
• 3 onions
• 8-10 cashews
• 8-10 almonds
• 3 tomatoes
• 2 tablespoons oil (approx. 30ml)
• 3 cloves
• 1 green cardamom
• 1 small cinnamon stick
• 1 teaspoon ginger garlic paste (approx. 5ml)
• 500g chicken
• 1 teaspoon red chili powder (approx. 5ml)
• 0.25 teaspoon turmeric powder (approx. 1.25ml)
• 1 cup yogurt (approx. 240ml)
• 0.5 cup milk (approx. 120ml)
• 2 tablespoons cream (approx. 30ml)
• 1 teaspoon kasoori methi (dried fenugreek leaves) (approx. 5ml)
• 3-4 tablespoons coriander leaves, chopped (approx. 15-20g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! The real star here is the cashew and almond paste. Don’t skimp on quality – it makes a huge difference in the final flavor and texture. I like to use unsalted cashews and almonds.

The spice blend is also key. We’re using whole spices (cloves, cardamom, cinnamon) to build a lovely aromatic base. Don’t be afraid to adjust the red chili powder to your liking – I usually add a little extra for a nice kick!

And finally, kasoori methi. This dried fenugreek leaf adds a unique, slightly bitter, and wonderfully fragrant note. It’s a must-have for authentic Indian flavor. If you can’t find it, I’ve included substitution ideas in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the onion-cashew paste: Heat 3 tablespoons of oil in a pan. Add the onions, cashews, and almonds and sauté until they turn golden brown. Then, add the tomatoes and cook until they soften. Let this mixture cool completely before blending it into a super smooth paste. A good blender is your friend here!
2. Cook the chicken: In a separate pan, heat 2 tablespoons of oil. Add the cloves, cardamom, and cinnamon stick. Let them sizzle for a moment to release their fragrance. Then, add the ginger-garlic paste and sauté until it smells amazing. Add the 500g of chicken and brown it evenly on all sides.
3. Spice & simmer: Sprinkle in the salt, 1 teaspoon of red chili powder, and 0.25 teaspoon of turmeric powder. Add 1 cup of yogurt and cook for about 5 minutes, stirring constantly to prevent it from splitting. Now, stir in the blended onion-cashew paste and simmer for 10-15 minutes, or until the oil starts to separate from the gravy. This is a good sign – it means the flavors are developing beautifully!
4. Enrich the gravy: Pour in 0.5 cup of milk and 2 tablespoons of cream. Simmer until the chicken is tender and the gravy has reached your desired consistency. Finally, crush 1 teaspoon of kasoori methi between your palms and sprinkle it in, along with 3-4 tablespoons of fresh coriander leaves. Give it a good stir and serve hot!

Expert Tips

• Patience is key: Don’t rush the simmering process. Allowing the gravy to cook slowly allows the flavors to meld and deepen.
• Don’t skip the browning: Browning the chicken adds a lot of flavor.
• Adjust the consistency: If the gravy is too thick, add a little more milk. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: Swap the yogurt and cream for plant-based alternatives. Coconut cream works beautifully for extra richness!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Feel free to add more or less red chili powder to suit your taste. A pinch of cayenne pepper can also add a nice kick.
• Regional Variations: My grandmother, from North India, always added a touch of garam masala at the end. Friends from South India suggest a squeeze of lemon juice for brightness. Feel free to experiment!

Serving Suggestions

This creamy chicken curry is fantastic with:

• Naan bread – perfect for soaking up all that delicious gravy!
• Steamed basmati rice – a classic pairing.
• Raita (yogurt dip) – to cool things down if you’ve added a lot of chili.
• A simple salad – for a fresh contrast.

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 flavors actually develop even more overnight!

FAQs

1. What type of rice pairs best with this creamy chicken curry? Basmati rice is the classic choice, but jasmine rice also works well.
2. Can I make the onion-cashew paste ahead of time? How should I store it? Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator.
3. What is kasoori methi and can I substitute it? Kasoori methi is dried fenugreek leaves. If you can’t find it, you can use a teaspoon of dried oregano, but it won’t have the same unique flavor.
4. How can I adjust the richness of the gravy? Use less cream, or substitute some of the cream with milk.
5. Is it possible to use a different protein like paneer or lamb in this recipe? Yes! Paneer (Indian cheese) would be a delicious vegetarian option. Lamb would also work beautifully, but you may need to simmer it for a longer time to ensure it’s tender.