Friday, 16 May 2014

Coriander Cashewnut Chicken

Coriander Cashewnut Chicken

This is a very simple and amazing recipe which can be made in jiffy and highly flavorful to serve your guest to impress them. You should try this for sure!~!

Hellow Ladies Its Aara Again Back To Blogging And Im Really Glad to be Around U Guys!!
Yea ofcourse it was a very long break! But I guess it was for gud. I missed all ur updates and wish I catch up all one by one!

Starting With this wonderful recipe I tried recently. Hope U Guys Like It!! If You are Non-Vegetarian I will Highly recommend you to try this out at least once :)

Chicken -750gms
Ginger Garlic Paste – 1tbsp
Coriander Leaves – 1 cup Tightly Pack
Onion – 2-3 Sliced
Green Chilies – 4-5 depending upon your taste
Cashew nuts – 1/4th cup
Oil – 2-3 tbsp
Curd / Milk - 1cup
Lemon Juice Little If using milk
Salt to taste

-        -  Marinate Chicken Pieces with Ginger Garlic paste and 1/2tsp salt for minimum 1 or 2 hrs this makes chicken be soft and get cooked quick.
-        -  Heat oil in a kadai/wok and sauté onions and cashew nuts cook till onions are translucent
-        -  Now in a mixer Jar add translucent onions, cashew nuts, coriander and chilies grind it to smooth paste. Use a little water if needed
-        - Add this coriander paste back to the pan , add chicken to it close the lid and let it cook in medium flame for 5 mins.
-       -   Chicken will be tender by now. Add whisked Thicken yogurt and mix it well. If using milk add little lemon juice to give it a little tang to the gravy!
-         - Check for salt and adjust let it cook for another 5 -7 mins till you get a gud gravy consistency and chicken is coating well around with the coriander sauce
-         - Your Coriander Chicken Gravy Is ready!!
-         Serve it hot with White Rice / Pulao / Nan / Parathas / Roti It really goes well with anything!!

-         - Marinating Chicken is optional But it lets remains chicken soft and juicy!! If U R in hurry Use chicken just like that no issue that will not make a difference to gravy.
-         - Cashew nut will not give its own taste but will help to thicken gravy and give a gud texture.
     - Use 4-5 green chillies 1st if u need more spice u can add slit green chillies while cooking and remove it later while serving
-         - Make sure u add salt just mildly, if more salt is added it might spoil the taste and there is no means to make the adjustment.
-         - After adding milk or curd the color of gravy will turn light green. If u want a darker side of green color you can use artificial green food color!! But I insist be neutral more naturally it is served the better enjoyed!!
-         - If u don’t have cashew nuts or u feel nuts will make it high caloric dish,  you can easily thicken the gravy at the end point by replacing cashew nuts with some corn flour paste!!

I served it with coconut rice and it really went too well with Phulkas also!!
It was just so perfect!! we had sudden guests they too liked it a lot except for salt level which my uncle felt was a little high (he in takes less salt) I was not able to adjust and make it mild!! So be careful with adding salt!!
Otherwise this dish is a repeater for me! Im surely gonna make this again and again whenever possible J
If u got the ingredients just go with giving it a try!! Im sure u’ll love it too!!

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  1. Now there's a delicious and vibrant combination that I could easily douse some vegetarian ingredients into, lovely x

    1. sure dear! do try out your version and let us know too :)

  2. oh wow... looks so thick... welcome back....

    1. Thank u Rafeee Glad to see all of u once again

  3. Glad to see you again Aara. Hope all is fine with you. Its a delicious curry and I somehow am not comfortable with artificial coloring. Maybe I will add some pandan leaves and will try a vegetarian version.

    1. Thank u Nava-K All is gud with me and hope the same with u!! Do try out ur version and let us know dear :)

  4. Glad to see u back Aara, wat a rich looking chicken curry..Drooling.


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