Chicken Curry Recipe – Cashew & Kashmiri Chili Indian Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Cashew & Kashmiri Chili Indian Delight

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This particular recipe is a real favourite – it’s a beautiful blend of rich, creamy, and subtly spicy flavours, thanks to the cashew paste and Kashmiri chili powder. I first made this for a family gathering and it was gone in minutes! It’s become a bit of a tradition ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a flavour explosion! The cashew paste adds a luxurious creaminess without relying heavily on cream, and the Kashmiri chili gives a gorgeous red colour and a gentle warmth. It’s complex enough to impress, but straightforward enough for a weeknight dinner. Plus, it smells absolutely incredible while it’s simmering.

Ingredients

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

• 500 gms Chicken, cut into pieces
• 2 tbsp Oil
• 0.5 tsp Cumin seeds
• 1 medium Onion, chopped
• 1 tbsp Ginger garlic (crushed)
• 2 medium Tomatoes, chopped
• 0.5 cup Water
• 0.5 cup Plain yogurt
• 0.5 tsp Turmeric powder
• 0.25 tsp Cumin powder
• 0.5 tsp Fennel powder
• 1.5-2 tsp Coriander powder
• 3 tsp Kashmiri chilli powder
• 2-3 slit Green chillies
• 0.5 tsp Garam masala powder
• 1 tbsp Crushed Kasuri methi leaves
• 8-10 Cashew nuts
• 1 tbsp Butter
• 0.5 tsp Sugar
• Handful Coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this curry special:

• Kashmiri Chili Powder: This is key for that vibrant red colour and a mild, fruity heat. It’s not super spicy, so don’t be shy with it! You can find it at most Indian grocery stores, or online.
• Cashew Nuts: These create a wonderfully rich and creamy sauce. Soaking them in warm water for 10-15 minutes before grinding helps make a smoother paste.
• Fennel Powder: Don’t skip this! It adds a unique, slightly sweet anise flavour that really elevates the curry. It’s a bit different, but trust me, it works.
• Spice Blends: Every family has their own little tweaks to spice blends. Feel free to adjust the cumin, coriander, and fennel to your liking. Some people add a pinch of cardamom or cloves for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan or pot over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their flavour.
2. Add the chopped onions and cook until they turn a lovely golden brown. Patience is key here; well-browned onions are the foundation of a great curry.
3. Stir in the crushed ginger-garlic paste and cook for 2-3 minutes, until fragrant. Don’t let it burn!
4. Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Now for the magic! Mix in the whisked yogurt and all the spice powders – turmeric, cumin, fennel, coriander, and Kashmiri chili powder. Cook for about 5 minutes, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well cooked.
6. Add the chicken pieces and slit green chilies. Sauté for 3-4 minutes, coating the chicken in the spice mixture.
7. Pour in the water, give everything a good stir, cover the pan, and simmer until the chicken is tender. This usually takes about 20-25 minutes, depending on the size of the chicken pieces.
8. Almost there! Stir in the garam masala powder, crushed kasuri methi leaves, cashew paste, butter, and sugar. Cook for another 2-3 minutes, allowing the flavours to meld together.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Browning the Onions: Seriously, don’t rush this step. Low and slow is the way to go for beautifully browned onions.
• Yogurt Temperature: Using yogurt at room temperature prevents it from splitting when added to the hot spice mixture.
• Kasuri Methi: Rub the kasuri methi between your palms before adding it to release its aroma.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (soy or cashew work well) and use a plant-based chicken substitute.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: Reduce the amount of Kashmiri chili powder and green chilies for a milder curry. Add a pinch of cayenne pepper if you like it extra spicy! My friend, Priya, always adds a tiny bit of smoked paprika for a smoky kick.
• Festival Adaptations: This curry is perfect for special occasions! Serve it with naan or rice and a side of raita for Eid or Diwali.

Serving Suggestions

This chicken curry is amazing with:

• Steamed basmati rice
• Warm naan bread (perfect for soaking up all that delicious sauce!)
• Raita (yogurt dip) to cool things down
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have more time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for this curry?

Bone-in, skin-on chicken thighs are my go-to. They stay incredibly tender and flavourful during the long simmering process. But boneless, skinless chicken breast works too, just be careful not to overcook it.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will deepen beautifully. Just reheat gently before serving.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is Kasuri Methi and can I substitute it?

Kasuri methi (dried fenugreek leaves) has a unique, slightly bitter flavour that adds depth to the curry. If you can’t find it, you can try substituting with a teaspoon of dried fenugreek seeds, but it won’t be quite the same.

Can I use store-bought cashew paste instead of making my own?

Yes, you can! Just make sure it’s a good quality cashew paste. You might need to adjust the amount depending on the consistency.