Kaju Wala Murgh (creamy Cashew Chicken)

Kaju Wala Murgh, also known as Creamy Cashew Chicken, is a popular dish in Saraiki Cuisine. This rich and flavorful chicken curry is made with a creamy cashew sauce that is sure to impress your taste buds.

Kaju Wala Murgh (creamy Cashew Chicken)

Ingredients

  • 1 kg chicken, cut into pieces
  • 1 cup cashew nuts
  • 1 cup yogurt
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 2 tbsp ginger-garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 cup cream
  • 2 tbsp ghee (clarified butter) or oil
  • Salt to taste

Instructions

  1. Grind the cashew nuts and yogurt together to make a smooth paste.
  2. Heat ghee in a pan and sauté the chopped onions until golden brown.
  3. Add ginger-garlic paste and cook for a few minutes.
  4. Add the chicken pieces and cook until they are no longer pink.
  5. Add the tomato puree, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Cook until the oil separates.
  6. Pour in the cashew-yogurt paste and mix well. Cook for 5-7 minutes.
  7. Add cream and simmer for another 5 minutes.
  8. Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pan Blender or food processor Chopping board Knife Measuring cups and spoons

Tools

Stovetop Cooking spoon Serving bowls

Serving suggestions

Serving suggestions: Serve with naan bread or steamed rice.

Tips & tricks

Tips: Soak the cashew nuts in warm water for 30 minutes before grinding to make a smooth paste.

Cost

$20