Chicken Kaju Masala is a creamy, tangy, and mildly spiced dish that is easy to make and perfect for any meal. It tastes delicious with naan, rice, or chapati. The recipe is simple to follow, and the flavors are so good that you will want to eat it again and again. The soft chicken, in a rich cashew paste make this dish a favorite for everyone. Try it, and enjoy a tasty and satisfying meal with your family or friends!
Kaju Chicken Masala: A Simple Yet Flavorful Dish
Kaju chicken masala is a delicious and special dish that you will love. It is very simple to make because it uses only a few basic ingredients and spices. Even though it is easy to cook, the flavor is rich and creamy, just like something you might enjoy at an Indian restaurant.
This dish tastes smooth and mild, which makes it great for everyone. It is not too spicy, so kids and even people who prefer lighter flavors will enjoy it. The creamy texture comes from cashews, which give the dish a unique and tasty flavor.
If you have ever ordered chicken masala with rice on an airplane, it tastes a little like that—but much better when made fresh at home! You can enjoy this dish with steamed rice, naan, or even on its own. It is perfect for family meals or when you want to cook something special without too much effort.
Watch on how to make the Chicken Kaju Masala
The Inspiration Behind Kaju Chicken Curry
This recipe comes from a cooking show that aired about 30 years ago. Back then, there weren’t many shows on TV, especially Indian ones. So, whenever there was a special cooking show, my family and I would sit together, completely focused on the TV screen. I loved watching anything on TV, but I got super excited when it was a cooking show. If I saw a recipe that looked interesting, I would keep asking my mom to try it out until she gave in. Cooking shows were a big deal for us, and they always inspired me to learn more about food.
One day, while watching a cooking show, we saw a recipe for kaju chicken curry. It looked so delicious, and we were amazed at how the chef prepared it. Luckily, my mom has always been someone who loves to try new recipes. Even back then, she never liked cooking the same dishes again and again. She quickly decided to try making the kaju chicken curry at home.
The Perfect Pairing for Kaju Chicken Curry
But that’s not all! She also randomly made a maida dosa to go with it, just to see how the combination would taste. It turned out to be a huge hit with everyone in the family! From that day on, we created a little tradition. Every time we make kaju chicken curry, we also make maida dosa to go with it.
The soft and slightly crispy Maida Dosa is the perfect match for the rich and creamy kaju chicken curry. It’s a combination that feels comforting and special at the same time. Of course, you can also enjoy kaju chicken curry with other main dishes like Ghee Rice, Peas Pulao, chapati, naan, or Paratha. But honestly, the Maida Dosa(VIDEO) is something I highly recommend. It’s super easy to make, and once you taste this pairing, you’ll fall in love with it instantly!
About the Whole Spice
In this recipe, you’ll notice I didn’t add any whole spices, like cardamoms, at the start of the cooking process. Instead, I added them later, in the middle of cooking. This is because this dish, Chicken Kaju Masala, is meant to be mild and creamy, with a lighter spice flavor.
When you add whole spices at the beginning, their aroma spreads evenly and becomes stronger throughout the dish. But for this recipe, adding the cardamoms in the middle creates a fresher, more subtle flavor that complements the creamy texture perfectly.
Don’t worry—your chicken will still smell amazing! Trust the process and try making it this way. You’ll be surprised at how delicious the balance of flavors turns out.
Step-by-Step Instructions on how to make the Kaju Chicken Curry
- Pour 3 tablespoons of oil into a pan. Place the pan on the stove and turn the heat to medium. Add the sliced onions to the pan. Stir them slowly and cook until they turn light brown. This may take a few minutes. Next, add the sliced tomatoes to the pan. Keep stirring and cook until the tomatoes become soft and mix completely with the onions.
- Turn down the heat to low. Add the red chili powder and turmeric powder. Stir well and let it cook gently for 2 minutes. Add the ginger-garlic paste to the pan. Mix it in and cook for 5 minutes. Keep stirring until the strong raw smell goes away.
- Turn the heat to medium-high. Add the pieces of chicken to the pan. Cook and stir the chicken for 5 minutes until it looks white on the outside. Sprinkle some salt. Add as much or as little as you like.
- Lower the heat on your stove. Slowly add the curd and mix it in. Then, add the cardamoms, crushed peppercorns, and a chopped green chili. Stir everything together carefully so the ingredients blend well. Let it cook gently for about 5 minutes while stirring occasionally.
- Add the cashew paste that has been finely ground. Cook it for 2 minutes. Make sure to stir it gently while cooking so that everything mixes together nicely. Add ¾ cup of water to the pan. Mix it well so that everything combines. Then, cover the pan with a lid. Turn the heat to low. Let it cook for 10 minutes. This gives the chicken time to soak up all the flavors from the spices.
- Taste the dish to check if it needs more salt. If it does, add a little salt and mix well. If the gravy is too thick, you can add some water to make it thinner. Let it cook for a few extra minutes after adding the water.
- Once it’s ready, sprinkle some chopped coriander leaves on top for freshness. Add a pinch of garam masala for extra flavor. For a nice touch, add thin slices of fresh ginger as a garnish.
Key Ingredients
- Onions and Tomatoes
This recipe starts with onions and tomatoes as the base. Use red onions instead of yellow ones because they have a sweet and slightly spicy flavor, which is important for making the kaju chicken masala tasty. Make sure to pick ripe, medium-sized tomatoes. Ripe tomatoes are sweeter and less tangy, which helps create a rich and balanced sauce.
- Ginger Garlic Paste
Ginger garlic paste is a key ingredient for many Indian recipes. It adds a lot of flavor to your dishes and is especially helpful when cooking non-vegetarian meals like chicken. The paste not only adds taste but also helps remove the strong smell of chicken. You can also crush a small piece of ginger (an inch) and three garlic cloves instead of using the paste, incase you are running out of it.
- Spices (Red Chilli Powder, Turmeric, Peppercorns, and Garam Masala)
The spices are the most important part of this recipe. Red chilli powder adds heat to the dish. If you want a brighter color, you can use Kashmiri chilli powder instead. Peppercorns give a mild spiciness. Garam masala adds a rich and fragrant flavor to the dish. You can also sprinkle a small pinch of garam masala on top of the finished chicken kaju masala as a garnish.
- Curd and Cashew Paste
Curd and cashew paste make the dish creamy and delicious. The curd adds a mild sour taste that balances the spices, making the flavors just right. Cashew paste makes the dish rich, smooth, and a little thick. Together, they give the kaju chicken masala a smooth and indulgent texture that adds so much flavor to this dish.
- Oil and Cardamom Pods
This recipe uses regular cooking oil because it has a plain taste that won’t overpower the other ingredients. If you want, you can also use ghee or a different cooking oil that you like. Cardamom pods are added to give a sweet and floral flavor. They make the dish taste special without being too strong. In this recipe, cardamom is the only spice used, keeping the flavors simple but still delicious.
Chicken Kaju Masala Recipe
Description
This Chicken curry with kaju paste offers an exquisite blend of creamy texture, rich flavors, and subtle sweetness, making every bite a luxurious experience. This dish marries the nutty goodness of cashews with the tender juiciness of chicken, simmered in a sauce that's infused with aromatic spices, hinting at the essence of ginger, garlic, and garam masala. The cashews, once ground into a silky paste, serve as the heart of this gravy, delivering a velvety consistency that beautifully coats the succulent pieces of chicken. Ideal for those seeking to indulge in a sumptuous meal, this gravy not only captivates your senses but also comforts your soul.
Ingredients for CashewNut Chicken Gravy
Instructions on how to make the Chicken Kaju Masala
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Heat 3 tablespoons of oil in a pan over medium flame.
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Add the sliced onions and sauté until golden brown.
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Stir in the sliced tomatoes and cook until they have fully dissolved into the mixture.
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Lower the flame and stir in the red chilli powder and turmeric powder. Cook for 2 minutes.
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Add the ginger-garlic paste and sauté for another 5 minutes until the raw smell disappears.
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Increase to medium-high flame and add the chicken pieces.
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Sauté for 5 minutes until the chicken turns white. Add salt to taste.
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Reduce the heat and mix in the curd, cardamoms, coarsely ground peppercorns, and green chilli. Stir well and cook for 5 minutes.
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Add the finely ground cashew paste and cook for 2 minutes. Stir to ensure everything combines well.
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Pour in ¾ cup of water, stir thoroughly, and cover the pan with a lid. Cook on low flame for 10 minutes to allow the chicken to absorb all the spices.
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Check the salt and adjust seasoning if needed. If you prefer a thinner gravy, add a little more water and simmer for a few more minutes.
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Finish with a garnish of chopped coriander leaves, garam masala, and julienned ginger.
