Chicken Curry Recipe – Cashew & Kasuri Methi Indian Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Cashew & Kasuri Methi Indian Delight

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 impress my now-husband with my cooking skills (and thankfully, it worked!). The cashew paste adds a beautiful richness, and the kasuri methi… well, that’s the secret ingredient that takes it from good to amazing. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Curry isn’t just delicious, it’s also surprisingly achievable for a weeknight meal. It’s packed with flavour, incredibly aromatic, and has a lovely creamy texture thanks to the cashews. Plus, it’s a fantastic way to experience the authentic taste of Indian cuisine. You’ll be hooked, I promise!

Ingredients

Here’s what you’ll need to create this flavourful masterpiece:

• 1 kg Chicken
• 2 Onions
• 1 tbsp Ginger garlic paste
• 0.75 tbsp Red chili powder
• 0.5 tsp Turmeric powder
• 0.5 tbsp Coriander powder
• 0.25 tsp Roasted cumin powder
• 0.25 cup Tomato puree
• 0.25 tsp Garam Masala powder
• 10 Cashew nuts
• 0.5 tsp Kasuri Methi
• 1 sprig Fresh curry leaves
• to taste Salt
• 2 tbsp Oil

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Chicken – Choosing the Best Cut

I prefer using bone-in, skin-on chicken thighs for this curry. They stay incredibly tender and flavourful during the long simmering time. You can use chicken breast if you prefer, but be careful not to overcook it! About 700-800g of bone-in thighs works well.

Onions – Varieties and Their Impact on Flavor

Red or yellow onions both work beautifully here. Red onions add a slight sweetness, while yellow onions are a bit more pungent. I usually go with yellow onions for a more traditional flavour.

Ginger-Garlic Paste – Fresh vs. Store-Bought

Freshly made ginger-garlic paste is always best. It has a brighter, more vibrant flavour. But, if you’re short on time, a good quality store-bought paste will do the trick. About 1 inch of ginger and 6-8 cloves of garlic will make a good paste.

Spices – The Heart of Indian Curry (Red Chili, Turmeric, Coriander, Cumin)

Don’t be intimidated by the spice list! These are the building blocks of Indian flavour. Make sure your spices are relatively fresh for the best aroma and taste.

Kasuri Methi – The Secret to Authentic Flavor

Kasuri methi (dried fenugreek leaves) is a game-changer. It adds a unique, slightly bitter, and incredibly fragrant flavour. You can find it at most Indian grocery stores. Don’t skip this one!

Cashew Nuts – For Richness and Texture

Soaking the cashews in warm water for about 30 minutes before blending them into a paste makes for a super smooth and creamy texture. About 1/2 cup of soaked cashews is perfect.

Oil – Selecting the Right Cooking Oil

I usually use vegetable oil or canola oil for this curry. You can also use mustard oil for a more authentic, slightly pungent flavour – but be aware it has a strong taste!

Curry Leaves – Aromatic Freshness

Fresh curry leaves are essential for that authentic South Indian aroma. If you can’t find fresh, dried curry leaves can be used, but the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a heavy-bottomed vessel over medium-high heat. Add the chopped onions and sauté for about 4 minutes, until they turn translucent and start to soften.
2. Add the ginger-garlic paste and sauté for another 2 minutes, until fragrant. Then, add the chicken pieces and cook on high heat for 4 minutes, browning them slightly. Reduce the flame to medium-low and cook for 5 more minutes, stirring occasionally.
3. Now for the spices! Add the red chili powder, turmeric powder, coriander powder, roasted cumin powder, and kasuri methi. Mix well to coat the chicken, then cover the pot and cook on low-medium heat for 8 minutes, stirring occasionally to prevent sticking.
4. Stir in the tomato puree and cook for 3 minutes, allowing it to cook down slightly. Add 2 cups of water and salt to taste. Cover again and simmer for 20 minutes, or until the chicken is tender and cooked through.
5. Finally, mix in the garam masala powder and the cashew paste. Cook uncovered for another 5-10 minutes, or until the curry reaches your desired consistency. Garnish with fresh curry leaves and serve hot!

Expert Tips

• Don’t rush the sautéing process. Properly browned onions and chicken are key to a flavourful curry.
• If the curry becomes too thick, add a little more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is a great base for experimentation!

Vegan Chicken Curry Adaptation

Swap the chicken for chickpeas, cauliflower, or potatoes for a delicious vegan version. Use vegetable broth instead of water.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of red chili powder to control the spice level. Start with 1/2 tsp for mild, 3/4 tsp for medium, and 1 tsp or more for hot.

Regional Variations (North Indian, South Indian)

For a North Indian touch, add a dollop of cream or yogurt at the end. For a South Indian flavour, add a pinch of mustard seeds and a dried red chili to the oil at the beginning.

Festival Adaptations (Diwali, Eid)

This curry is perfect for festive occasions! Serve it with a variety of rice dishes, breads, and sides.

Serving Suggestions

Serve this Chicken Curry hot with fluffy basmati rice, warm rotis, naan bread, or even jeera rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftover curry 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 meld together!

FAQs

Let’s answer some common questions:

What cut of chicken is best for curry?

Bone-in, skin-on chicken thighs are my go-to for maximum flavour and tenderness.

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

Yes, you can! Just make sure it’s a good quality paste and adjust the amount to taste.

How can I adjust the spice level of this curry?

Reduce or increase the amount of red chili powder.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It’s hard to substitute perfectly, but you can try a pinch of dried oregano or thyme, though the flavour will be different.

How long does this curry keep in the refrigerator?

Up to 3 days in an airtight container.

Can I freeze leftover chicken curry?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw completely before reheating.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!