Chicken Curry Recipe- Cashew & Spice Blend Indian Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Cashew & Spice Blend Indian Delight

Hey everyone! If you’re anything like me, a comforting, flavorful chicken curry is the ultimate soul food. I remember the first time I tried to make this – it wasn’t quite right, but with a few tweaks, it became a family favorite. Today, I’m sharing my go-to recipe for a Chicken Curry with a rich, creamy cashew and spice blend that’s absolutely divine. It’s easier than you think, and the aroma alone will have everyone gathered in the kitchen!

Why You’ll Love This Recipe

This isn’t just any chicken curry. The cashew paste adds a beautiful silkiness, and the homemade spice blend takes it to another level. It’s a perfect balance of warmth, spice, and comfort. Plus, it’s surprisingly easy to make, even on a weeknight. You’ll love how the flavors meld together – it’s seriously addictive!

Ingredients

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

• 1 kg chicken, washed and cut into medium pieces
• 3 tbsp curds (plain yogurt)
• 1 tsp red chili powder
• ½ tsp turmeric powder
• To taste salt
• 6-7 cashewnuts
• 4-5 tbsp milk
• 1 inch cinnamon stick
• 10-12 curry leaves
• 3 cloves
• 3-4 tbsp oil
• 2 onions, finely chopped
• 1 tomato, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp cumin powder
• Coriander leaves for garnish

Ingredient Notes

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

• Cashew Paste: This is the secret to the creamy texture. Don’t skimp on soaking the cashews – it makes blending so much easier. I usually soak mine in warm water for about 30 minutes.
• Spice Blend: Toasting the cinnamon, cloves, and curry leaves really wakes up their flavors. It’s a small step that makes a huge difference. Don’t burn them though – just a minute or two is perfect!
• Regional Variations in Curry Powder: Every family has their own curry powder blend! Feel free to adjust the cumin and coriander to your liking. Some people even add a pinch of garam masala for extra warmth.
• Chicken Cut: I prefer using bone-in, skin-on chicken pieces for maximum flavor. Thighs and drumsticks work beautifully, but you can use breast meat if you prefer – just be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken with yogurt, red chili powder, turmeric powder, and salt. Give it a good mix and let it marinate for at least 20 minutes. This tenderizes the chicken and infuses it with flavor.
2. Make the Cashew Paste: While the chicken marinates, blend the cashews with milk until you have a super smooth paste. Set this aside – it’s liquid gold!
3. Prepare the Spice Blend: In a dry pan, lightly roast the cinnamon stick, cloves, and curry leaves for about a minute. Grind them into a fine powder. This smells amazing!
4. Sauté the Aromatics: Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent. Then, add the ginger-garlic paste and cook for another 3-4 minutes until fragrant.
5. Bloom the Spices: Stir in the coriander powder, cumin powder, and black pepper. Cook for about a minute, stirring constantly, to bloom the spices. This releases their flavors.
6. Create the Masala Paste: Add the chopped tomatoes and cook until the oil starts to separate from the mixture. Let it cool slightly, then grind it into a smooth masala paste.
7. Cook the Chicken: In another pan, cook the marinated chicken on high heat for 4-5 minutes, searing it on all sides. Then, reduce the heat, cover the pan, and simmer for another 5 minutes.
8. Combine and Simmer: Add the masala paste, cashew paste, and roasted spice powder to the chicken. Add water to reach your desired consistency. Bring to a simmer, then cover and cook until the chicken is tender – about 15-20 minutes.
9. Garnish and Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly sauté the onions and ginger-garlic paste builds a flavorful base for the curry.
• Adjust the water level. If you prefer a thicker curry, use less water. For a thinner curry, add more.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (like cashew or soy yogurt) and use cashew cream instead of milk for the cashew paste.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it spicy, add a pinch of cayenne pepper or use a hotter chili powder. For a milder curry, reduce the amount of red chili powder.
• Festival Adaptations: My aunt always makes this curry for Eid and Diwali – it’s a crowd-pleaser! She adds a handful of fried onions for extra crunch and flavor.

Serving Suggestions

This chicken curry is best served with:

• Steamed basmati rice (my personal favorite!)
• Warm naan bread
• Raita (yogurt dip)
• A side of fresh 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 flavors meld together! You can also freeze it for up to 2 months.

FAQs

• What cut of chicken is best for curry? Bone-in, skin-on chicken thighs and drumsticks are ideal for flavor and tenderness.
• Can I make this curry ahead of time? Absolutely! You can make the masala paste and cashew paste a day in advance.
• How do I adjust the spice level? Use more or less red chili powder, or add a pinch of cayenne pepper for extra heat.
• What is the best rice to serve with this curry? Basmati rice is the classic choice, but jasmine rice also works well.
• Can I use store-bought cashew paste? Yes, you can! Just make sure it’s good quality and doesn’t have any added sugar or salt.

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!