Restaurant-Style Chicken Recipe with Cashew-Green Chilli Paste

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Recipe with Cashew-Green Chilli Paste

Hey everyone! I’m so excited to share this recipe with you. It’s for a chicken dish that tastes exactly like something you’d order at your favourite Indian restaurant. Seriously, it’s that good! I first stumbled upon a version of this when travelling through Delhi, and I’ve been perfecting it ever since. Get ready to impress your family and friends – this one’s a keeper.

Why You’ll Love This Recipe

This isn’t your average chicken curry. The magic lies in the cashew-green chilli paste, which creates a creamy, vibrant, and slightly spicy flavour that’s just irresistible. It’s a little bit special, a little bit indulgent, and totally worth the effort. Plus, it comes together in under an hour – perfect for a weeknight treat or a weekend gathering.

Ingredients

Here’s what you’ll need to make this restaurant-style chicken:

• 250 gms boneless chicken, cut into bite-sized pieces
• To taste salt
• 5 tsp beaten yogurt
• 0.25 teaspoon garam masala powder
• 0.5 teaspoon black pepper powder
• 0.5 teaspoon cardamom powder
• 1 teaspoon ginger-garlic paste
• 0.5 teaspoon chaat masala powder
• 0.5 teaspoon white pepper powder
• 0.5 lemon juice
• 6-8 cashews
• 5-6 green chillies (adjust to your spice preference!)
• 2 tablespoon coriander leaves, chopped
• 1 teaspoon oil (for marinating)
• 2 tablespoons oil (for cooking)
• 0.5 teaspoon butter

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing.

• Cardamom: Don’t skip the cardamom! It adds a beautiful floral aroma that’s so characteristic of North Indian cuisine. I prefer using green cardamom pods, freshly ground.
• White Pepper: White pepper has a more subtle heat than black pepper and adds a unique flavour dimension. It’s a little secret weapon!
• Cashew-Green Chilli Paste: This is the star of the show. The cashews provide richness and creaminess, while the green chillies bring the heat. The combination is just divine.
• Marination Styles: You’ll find that marination styles vary across India. Some regions use mustard oil, others vinegar. This recipe leans towards a North Indian style, using yogurt as the base for tenderizing the chicken.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the chicken with salt, beaten yogurt, garam masala, black pepper, cardamom powder, ginger-garlic paste, chaat masala, white pepper powder, and lemon juice. Give it a good mix, ensuring everything is well combined.
2. Now, for the magic paste! Blend the cashews, green chillies, and coriander leaves into a super smooth paste. You might need to add a tiny splash of water to get it going. Add 3 tablespoons of this paste to the chicken mixture.
3. Drizzle in 1 teaspoon of oil and mix everything thoroughly. Cover the bowl and pop it in the refrigerator to marinate for at least 1 hour. Longer is fine too – even overnight!
4. Heat 2 tablespoons of oil and 0.5 teaspoon of butter in a pan over medium-low heat. Add the marinated chicken pieces.
5. Cook the chicken on low flame for about 5-10 minutes per side, until it’s golden-brown and beautifully tender. Keep an eye on it to prevent burning.
6. Finally, garnish with onion rings, lemon wedges, and a sprinkle of fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan: Cook the chicken in batches if necessary. Overcrowding will lower the temperature and steam the chicken instead of searing it.
• Low and slow is key: Cooking on low heat ensures the chicken stays juicy and tender.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: My friend, Priya, loves making this with plant-based chicken and vegan yogurt. It works beautifully!
• Gluten-Free Adaptation: Just double-check that your garam masala and other spice powders are certified gluten-free.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of green chillies. Or, remove the seeds from the chillies for a milder flavour.
• Festival Adaptations: This dish is fantastic for celebrations! Serve it with a side of saffron rice and naan bread for a truly festive meal.

Serving Suggestions

This chicken is amazing with:

• Steamed basmati rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple 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.

FAQs

What cut of chicken works best for this recipe?

Boneless, skinless chicken thighs are my go-to! They stay incredibly tender and juicy. But chicken breast works well too, just be careful not to overcook it.

Can I marinate the chicken for longer than 1 hour?

Absolutely! Marinating overnight will result in even more flavourful and tender chicken.

What is the best way to make the cashew-green chilli paste smoother?

Soaking the cashews in warm water for 30 minutes before blending will help create a super smooth paste.

Can I use cashew butter instead of whole cashews?

You can, but it won’t have the same texture. If using cashew butter, reduce the amount to about 2 tablespoons and adjust the spice level accordingly.

What side dishes complement this chicken recipe perfectly?

Steamed rice, naan, raita, and a simple cucumber salad are all excellent choices.

How can I adjust the tanginess of the dish?

Add a little more or less lemon juice to adjust the tanginess to your preference. A squeeze of lime juice at the end also works wonders!