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Chicken-Cashew Nut Dry Roast

Ingredients

  • Chicken - 1 KG (cut into medium pieces)
  • Cashew Nuts - 100 gms:
  • Ginger-Garlic Paste - 1 tbsp
  • Ginger (finely chopped) - 1 tbsp
  • Garlic (finely chopped) - 1 tbsp
  • Onion (finely chopped) - 1 cup
  • Garam Masala - 1 tbsp
  • Red Chilli Powder - 1 tbsp
  • Kashmiri Chilli Powder - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Oil - 4-5 tbsp
  • Salt - as required
  • Curry Leaves - as required

Preparation Method

  1. Soak 50gms cashew nuts in water for 10-15mins: and grind to a smooth paste.
  2. Add cashew nut paste ginger-garlic paste, turmeric powder, 1/2 tbsp each of red chilli powder, kashmiri chilli powder, garam masala and salt to the chicken. Mix well and keep the chicken in refrigerator for at least 1 hour.
  3. Take out the marinated chicken from refrigerator, transfer to a pan and cook till the chicken is 75% done.
  4. Heat oil in a thick-wide bottom pan and saute chopped ginger and garlic in medium flame for 2 mins:
  5. Add onion and saute till onion become translucent.
  6. Add cashew nuts, curry leaves; saute in low flame for 2-3 mins:
  7. Add remaining red chilli powder, kashmiri chilli powder and garam masala saute for 1 mins:
  8. Transfer the cooked chicken to the pan, mix well and adjust the salt.
  9. Keeping the flame in medium, saute everything stirring continuously till all the sides of the chicken pieces become slightly brown in color and the masala become dry.
  10. Transfer the roast to a serving plate.
  11. The hot and delicious Chicken-Cashew Dry Roast is ready to serve with rice / chappathi / porotta / appam.


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