Skip to main content

Kaju Chicken

Kaju Chicken is a delicious rich gravy preparation with cashew paste. This is a very royal dish with rich flavorful dish. Today I am sharing the easy way of making this delicious kaju chicken recipe. Hope you will love it. Enjoy this nutty rich kaju chicken.

Preparation time : 1 hour
Cooking time:  45 minutes
Serves : 4 

500 grm chicken 
1 tbsp garlic paste
½ tbsp ginger paste
2 tbsp brown onion paste ( fry onion and then make paste) 
4 to 5 tbsp tomato cashew paste ( in a tsp of ghee fry cashew with few seedless 
slices of tomato and then make a fine paste)
2 tbsp  yogurt
1 tsp  green chilly paste
1 tsp red chilly powder  or to taste
½  tsp turmeric powder
½ cup coconut milk
1 tbsp fresh cream
¼ tsp sugar (optional)
¼  tsp garam masala 
2 to 3 drops of rose water 
4 tbsp of oil
Salt to taste
Methods of Cooking:
Take chicken in a bowl then marinate chicken with ginger, garlic, yogurt and green chilly paste for an hour. Heat oil in a pan then add the brown onion paste. Fry a little then add the marinated chicken with turmeric and red chilly powder. Fry the chicken for 15 minutes. Then add 1 cup water. Cover and cook till the chicken is tender or you can pressure cook . Now add the coconut milk and tomato cashew paste. Mix well. Keep on stirring or else if the gravy gets thick it will have a tendency to stick and burn at the bottom. When the gravy get’s bit thick then add fresh cream and garam masala and rose water. Put off the flame. Cover and give 15 minutes standing time before serving. Garnish with fresh coriander leaves and fried cashew and raisin. Serve with pulao, naan, paratha or simply with flat breads.

Happy Cooking!


Popular posts from this blog

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.