Chicken Jaipuri Recipe – Cashew & Kashmiri Chili Curry

Last Updated on 3 months by Neha Deshmukh

Chicken Jaipuri Recipe – Cashew & Kashmiri Chili Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit special, a little bit different, and totally delicious. Well, let me introduce you to Chicken Jaipuri! This creamy, flavorful curry from Rajasthan is a real showstopper. I first made this for a family gathering, and it disappeared in minutes – seriously! It’s got this beautiful, rich sauce thanks to cashews and a generous helping of Kashmiri chilies. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Jaipuri isn’t your everyday curry. It’s a beautiful blend of flavors – subtly sweet from the cashews, warmly spiced, and with a gorgeous red hue from those Kashmiri chilies. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it’s perfect for a weekend dinner or a special occasion. You’ll love how the flavors develop and deepen as it simmers.

Ingredients

Here’s what you’ll need to make this amazing Chicken Jaipuri:

• 8 Chicken thighs with bones (about 700-800g)
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 0.5 tbsp Coriander seeds
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• 2 tbsp Cashew nut pieces
• 4 medium Onions
• 2 heaped tbsp Tomato puree
• 0.5 tsp Garam masala
• 2.5-3 tsp Coriander powder
• 1 tbsp Kashmiri chilli powder
• 0.5 tsp Fenugreek seeds
• 4 dry Kashmiri red chilies
• 1 medium-big Onion (for later)
• 1 medium Capsicum (bell pepper)
• 0.25 cup Hot milk (about 60ml)
• Salt to taste
• 2 tbsp Ghee (clarified butter)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Kashmiri Chilies: These are the stars of the show! They give the curry its vibrant color and a mild, fruity heat. Don’t worry, they won’t set your mouth on fire! If you can’t find them, you can substitute with regular chili powder, but you might lose some of that beautiful color.
• Cashew Paste: This is what makes the sauce so incredibly creamy and rich. Soaking the cashews in hot water helps them blend into a super smooth paste.
• Fenugreek Seeds: These little seeds add a unique, slightly bitter flavor that’s characteristic of Rajasthani cuisine. Don’t skip them!
• Ghee: Ghee adds a wonderful richness and aroma. It’s traditional in Indian cooking, but if you prefer, you can use vegetable oil, though the flavor will be slightly different. Regional variations sometimes use mustard oil for a more pungent flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those cashews ready. Soak 2 tablespoons of cashew nut pieces in hot water for about 15 minutes. Then, drain them and grind them with ¼ cup of hot milk into a smooth paste. Set this aside – it’s liquid gold!
2. Now, let’s make our spice blend. Dry roast 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds, ½ tablespoon of coriander seeds, and 1 tablespoon of kasuri methi in a dry pan until they become fragrant. Be careful not to burn them! Once cooled, grind them into a coarse powder.
3. Heat 2 tablespoons of ghee in a pan over medium heat. Add ½ teaspoon of fenugreek seeds and 4 dry Kashmiri red chilies. Fry them briefly (about 30 seconds) until the chilies start to sizzle. Then, add 4 medium chopped onions and cook until they turn golden brown and beautifully caramelized.
4. Stir in 2 heaped tablespoons of tomato puree, ½ teaspoon of garam masala, 2.5-3 teaspoons of coriander powder, 1 tablespoon of Kashmiri chili powder, and salt to taste. Cook this masala (spice mixture) until the oil starts to separate from the sides – this is a sign that the flavors are developing. Add about 1 cup of hot water, bring to a simmer, and then let it cool slightly. Once cooled, pulse it in a blender to make a coarse paste.
5. Now for the chicken! Heat another tablespoon of ghee in a pan and brown 8 chicken thighs with bones. Once browned, add the ground masala paste and the spice powder we made earlier. Mix everything well, ensuring the chicken is coated in the spices. Add about 1-2 cups of hot water, bring to a simmer, cover, and let it cook for 30-35 minutes, or until the chicken is tender and cooked through.
6. Finally, add 1 medium-big chopped onion and 1 medium chopped capsicum. Stir in the cashew paste. Cook for another 3-4 minutes. Let the curry rest for about 15 minutes before serving – this allows the flavors to meld together beautifully.

Expert Tips

• Don’t rush the browning of the onions – this is where a lot of the flavor comes from!
• Using bone-in chicken thighs makes the curry richer and more flavorful.
• If the sauce is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Spice Level: Want it milder? Reduce the Kashmiri chili powder. For medium heat, stick to the recipe. And if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: This dish is fantastic for special occasions like Diwali or weddings. You can garnish it with chopped cilantro and a swirl of cream for an extra festive touch.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Serving Suggestions

Serve Chicken Jaipuri hot with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) is also a great addition to cool down the palate. My family loves it with a simple cucumber and tomato 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 flavors actually develop even more overnight!

FAQs

1. What type of chicken cut is best for Chicken Jaipuri?

Bone-in chicken thighs are ideal because they stay juicy and flavorful during the long simmering time. You can use boneless thighs, but they might dry out a bit.

2. Can I make the cashew paste ahead of time? How should I store it?

Yes, absolutely! You can make the cashew paste a day or two in advance. Store it in an airtight container in the refrigerator. It might thicken, so add a splash of water when you use it.

3. What is the purpose of using Kashmiri chilies in this recipe?

Kashmiri chilies provide a beautiful red color and a mild, fruity heat. They’re not about scorching spice, but about adding depth and vibrancy.

4. Can I substitute ghee with another oil? What would be the impact on flavor?

You can use vegetable oil or sunflower oil, but ghee adds a unique richness and aroma that’s hard to replicate. The flavor will be slightly different, but still delicious.

5. How can I adjust the spice level of this curry?

Reduce or increase the amount of Kashmiri chili powder. You can also add a pinch of cayenne pepper for extra heat.

6. What is the best way to serve Chicken Jaipuri for a special occasion?

Garnish with fresh cilantro, a swirl of cream, and serve with a variety of breads and rice. A beautiful presentation makes it even more special!

Enjoy! I hope you love this Chicken Jaipuri as much as my family does. Let me know in the comments how it turns out for you!