Chicken and Cashew Skillet Dish

Ingredients

• Cashew Nuts ¼ Cup
• Red Chillies 4-5
• Oil ½ Cup
• Onions 2 medium size
• Tomato 2 medium size
• Chicken 1 Kg
• Ginger Garlic Paste 1 tbsp
• 2 Cardamom
• Cumin Powder 1 tsp
• Turmeric 1 tsp
• Kashmiri Chili Powder 1 tsp
• Salt 1 tsp
• Coriander Powder 1 tsp
• Red chilli powder 1 tsp
• Dried Fenugreek Leaves 1 tbsp

Ingredient Image

Step 1

Start by dry roasting the cashews and red chilies in a pan for about a minute until they’re fragrant. Take them off the heat and set aside.

Step 2

In the same pan, pour in some oil and toss in roughly chopped onions. Let them cook for 2-3 minutes until they turn golden and soft.

Step 3

Transfer the roasted cashews, red chilies, cooked onions, and fresh tomatoes to a blender. Blend everything into a smooth paste.

Step 4

Heat a bit more oil in the pan and add the chicken. Cook it for 5-7 minutes until it starts to brown. Then stir in ginger-garlic paste and cook for another minute or two.

Step 5

Sprinkle in cardamom, cumin powder, turmeric, Kashmiri chili powder, salt, coriander powder, and regular red chili powder. Mix everything well, then pour in the blended paste. Let it cook for 2-3 minutes before covering the pan and simmering on medium-low heat for about 10 minutes.

Step 6

Finish by stirring in dried fenugreek leaves. Give it a good mix and serve it up hot.