Kaju Murgh or Cashew Chicken Curry is a creamy rich, mildly spiced chicken gravy that goes well as a side dish for naan, roti or paratha. Once a week some kind of paratha/ chapati will on the table for dinner and usually it will be either channa masala or paneer dish… on rare cases i would fire up that oven to make butter chicken.
This gravy is like homemade version of punjabi makhani gravy or butter chicken but minus the butter or any cream. Nothing fancy just a simple light version of butter masala. Cashews are the only thing that is making this gravy rich…
Some chicken gravy recipes to try…
- Methi Murgh
- Butter Chicken
- Chicken Tikka Masala
- Chicken Kurma
| Ingredients to saute and grind | |
| Cumin seeds | 1 teaspoon |
| Onion | 1 & 1/2 cup |
| Tomato | 1/2 cup |
| Green chili | 4 |
| Ginger | 2 inch piece |
| Garlic | 5 cloves |
| Water | 1 cup |
| Cashews | 6 (whole) |
| Oil | 2 tablespoons |
| Ingredients for gravy | |
| Chicken | 1 pound or 1/2 kg |
| Kasuri Methi | 1 teaspoon (crushed) |
| Cumin seeds | 1/2 teaspoon |
| Oil | 2 tablespoons |
| Turmeric powder | 1/2 teaspoon |
| Kashmir Red Chili powder | 2 teaspoons |
| Coriander powder | 1 tablespoon |
| Salt | 1 & 1/4 teaspoon (or tot taste) |
| Water | 1 cup (if pressure cooking) |
| Coriander leaves | 2 tablespoons (chopped) |
| Adding garam masala, ghee or butter, cream all are optional to make it more rich. | |
Lets see how to make this kaju Murgh:
Heat oil in a sauce pan and lightly saute the chopped onions, green chilies, ginger pieces, garlic cloves and cumin seeds.
Add in chopped tomatoes and saute for few seconds.
Add water at this stage.
Bring this to a rolling boil.
Let this boil covered for 10 minutes over medium high flame.
By this time the liquid will reduce a little bit and all the veggies gets cooked as shown. Let cool completely.
Add in the cashews and grind this along with the juice to make a thick gravy.
It will look like a creamy gravy. Keep this aside.
In a pressure pan, heat oil and add in kasuri methi and some cumin seeds.
Add in the ground onion tomato paste and saute for few minutes.
Add in turmeric powder, red chilli powder, coriander powder and salt. Saute again for few minutes.
Add in the chicken pieces at this stage. You may either cover and cover over low flame for 20 minutes or pressure cook. (Add 1/2 cup water if you decide to pressure cook)
I have used chicken with bones and decided to pressure cook for 2 whistles to cook them thoroughly. Once done garnishw ith chopped coriander leaves.
Notes
- Serves 4
- If using boneless chicken- you may cook directly in the sauce pan covered for few minutes. If using chicken with bones… then i would recommend pressure cooking.
- Adding garam masala powder is optional.
- Butter, ghee, cream are all up to your choice…. if you prefer the same gravy much richer then inlcude them.
3 Comments
This was delicious, thank you for the recipe and the photos of the steps too. I have one daughter who does not like spicy food, so this was perfect as a lovely mild curry that she would also eat and we all enjoyed!
Glad to hear that you all enjoyed, thank you so much for giving it a try!
Looks too yummy. I’m going to try this today.