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