Kaju chicken Recipe

Recipe By Slurrp

Kaju chicken is a rich and creamy chicken curry made with cashew nuts, yogurt, and a blend of aromatic spices. The dish has a velvety texture and a mild yet flavorful taste. The chicken is marinated in a mixture of yogurt and spices, then cooked with a cashew nut paste to create a thick and creamy gravy. Kaju chicken is a popular dish in Indian cuisine and is often served with rice or roti.

3.5
16 Rating -
Rate
Non Vegdiet
40minstotal
40minsCook
40m.total
40m.Cook
Kaju chicken
plan
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ingredients serve

Ingredients for Kaju chicken Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 0.13 cup Cashew Nuts
  • 0.13 cup Yogurt
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 Onion, Finely Chopped
  • 1/2 Green Chilies, Slit
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: Kaju Chicken Recipe

Cooking Directions

  • STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices for 1-2 hours.
  • STEP 2.In a blender, grind cashew nuts with water to make a smooth paste.
  • STEP 3.Heat oil in a pan and add cumin seeds, onions, and green chilies.
  • STEP 4.Sauté until the onions turn golden brown.
  • STEP 5.Add the marinated chicken and cook until it is browned on all sides.
  • STEP 6.Add the cashew nut paste, turmeric powder, red chili powder, and salt.
  • STEP 7.Cook for a few minutes until the chicken is cooked through and the gravy thickens.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • For a richer flavor, you can add a tablespoon of ghee or cream to the curry.
  • Soaking the cashew nuts in warm water for 15 minutes before grinding them will make them easier to blend.
  • You can adjust the spice level by adding more or less red chili powder according to your preference.

Storage and Serving

  • Leftover kaju chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry before serving and garnish with fresh coriander leaves.
  • Serve the dish with steamed rice, pulao, or roti for a complete meal.
Nutrition
value
189
calories per serving
8 g Fat11 g Protein26 g Carbs17 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    11g
  • Carbs
    26g
  • Fiber
    17g

MacroNutrients

  • Carbs
    26g
  • Protein
    11g
  • Fiber
    17g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    321mg
  • Iron
    4mg
  • Vitamin A
    142mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    7mg
  • Phosphorus
    123mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp