Creamy Cashew Nut Chicken

Amy Massey
by Amy Massey
4 Servings
1 hr 10 min

This is another great dish that is perfect for the warmer summer evenings, much like the ones we have been lucky enough to experience in the UK recently.


The dish benefits from the gentle warmth of the toasted spices and Kashmiri chillies without being too spicy and the chicken is poached in a way to ensure it retains a delicate texture. Finally, a smooth and creamy, nutty purée is created with the cashews and Greek yoghurt that is stirred in at the end.

The creamy Cashew nut chicken is best served with jewels of pomegranate seeds sprinkled on top, a fresh side salad and some plain basmati rice.

The chicken is gently poached with aromatic spices, chillies and onions, ensuring it takes on all of the flavours while retaining a soft and juicy texture.

Cashews are blended to a smooth puree with the yoghurt and cooking juices to give the dish it's creamy finish.

Creamy Cashew Nut Chicken
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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Ingredients
  • 8 skinless and boneless chicken thighs
  • 4 cloves garlic, peeled and minced
  • 1 inch ginger, peeled and minced
  • 1 tsp salt
  • 1 tbsps vegetable oil
  • 2 cinnamon sticks
  • 4 dried Kashmiri chillies
  • 6 cloves
  • 4 green cardamom pods
  • 1 large onion, peeled and thinly sliced
  • 140g plain Greek yoghurt
  • 200g raw cashew nuts
  • Large handful of pomegranate seeds, for garnish
Instructions
Mix the garlic, ginger and salt together and cover the chicken thighs with the mixture. Leave to marinate at room temperature for 30 minutes.
Meanwhile, heat the oil in a large saucepan. Add the chillies and dried whole spices and leave to sizzle until the chillies have turned dark and the cardamom pods are toasted.
Add the onion to the pan and cook gently until golden.
Add the chicken to pan and cook for 3 minutes, allowing it to take on the aromatic flavour of the spices.
Barely cover the chicken with water and bring to the boil.
Turn the heat to low, cover and simmer for 25 minutes until the chicken is just cooked through. Remove the chicken and set aside.
Place the cashew nuts, yoghurt, 1 ladleful of the cooking liquid from the chicken and 2 of the Kashmiri chillies into a blender and blend until smooth.
Place th cashew nut purée into the pan and whisk until well combined.
Return the chicken to the pan and simmer over a low heat until the chicken is warmed through.
Serve with the pomegranate seeds sprinkled on top.
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