Indian Cashew Chicken Curry

Indian Cashew Chicken Curry

So yes, it is the season of holidays and family gatherings.. but I have just had enough and more of desserts for this year… Between planning for each of my episodes and baking for my friends there were just too many sweets..  I needed something legitimate.. Like real food! And that’s when I thought this week I am going to share my most popular cashew chicken curry recipe with my readers.

Frankly, I have been wondering why hadn’t I thought of it before? Maybe because I never really counted it in the Paleo category.. but come to think of it 60% of Indian food is already almost Paleo compliant… Here all I have really done is replaced the oils for the more healthy ones and voila we are ready to savour the most amazing Cashew Chicken Curry on earth!

While I must warn you that this is by no means a low carb recipe.. but this recipe is full of good fats and contrary to the popular belief, good fat actually  helps you get thin, and thats exactly why it is called the GOOD fat. Cashews contain about 21% protein and are great for your skin, hair and nails and are loaded with magnesium that will help you relax your muscles. Hence eating whole foods especially cooked in curry like our Cashew Chicken curry is so recommended and so special…

Here’s what you are going to need:

Indian Cashew Chicken Curry

Cashew Chicken Curry

Snehal Vaidya
The Cashew Chicken curry is super simple to make, is extremely non fussy and is made with a blend of spices easily available everywhere.. And it tastes just epic! Out of this world even!
Course Main Course
Cuisine Indian
Servings 4 People


  • A blender
  • A skillet


  • Marination:
  • Chicken Breasts - 4 medium size
  • Olive Oil - 1/2 cup
  • Garam Masala - 1 teaspoon
  • Cumin Powder - 1 teaspoon
  • Turmeric Powder - 1/2 teaspoon
  • Himalayan Sea Salt - 1/2 teaspoon
  • Red Chilli Powder - 1/2 teaspoon
  • For the curry:
  • Cashews - 1 cup
  • Water - 1 cup
  • Onions - 2 roughly chopped
  • Tomatoes - 2 roughly chopped
  • Coriander leaves - 4 tablespoons (freshly chopped)
  • Garlic - 2 cloves
  • Ginger - 1 small knob
  • Avocado Oil - 2 tablespoons
  • Pure Desi Ghee - 2 tablespoons
  • Mustard seeds - 1/2 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Curry Leaves - 2 twigs
  • Garam Masala - 2 teaspoons
  • Cumin powder - 2 teaspoons
  • Turmeric powder - 1/2 teaspoon
  • Red Chilli powder - 1/2 teaspoon
  • Himalayan Sea Salt - 1 teaspoon
  • Chicken Curry Masala - 2.5 tablespoons
  • Onion Powder - 1 teaspoon


  • First we will soak the cashews in a cup of water for atleast 4 hours
  • Next for marination, chop the chicken breasts into cube size pieces and transfer them to a zip lock bag and add in olive oil and Garam Masala, cumin powder, turmeric powder, red chilli powder an Himalayan sea salt to the chicken
  • Then lock the zip lock bag, coat the chicken with the spices and the oil and keep it in the fridge to marinate for atleast 2-3 hours
  • For the gravy add the soaked cashews along with the water to the blender pot, add in onions, tomatoes, garlic, coriander leaves and ginger and blend them together
  • Half way through the blending add in the avocado oil from the place provided to add in extra ingredients while the blending process is on
  • Blend until you get a creamy coarse mixture
  • Next to a heated skillet add in 2 tablespoons of pure desi ghee
  • Once the ghee is adequately hot add in the mustard seeds and cumin seeds and once they start crackling add in the curry leaves and saute for about 30 seconds
  • Thereafter add in the cashew curry from the blender and mix well
  • Cook this mixture for 20-25 mins until all the raw smell of onions, garlic and ginger goes away and the oil starts to separate
  • Keep stirring throughout the 20 minutes to make sure that the mixture doesnt stick to the bottom of the pan
  • After 20 minutes add in the marinated chicken and coat well with the curry
  • There after add in the spices – 2 teaspoons garam masala, 2 teaspoons cumin powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon red chilli powder, At this point you can also add extra salt if you wish
  • Mix the spices with the chicken and cover the skillet and cook the chicken along with the spices for another 20 minutes
  • After 10 minutes give it a check by stirring the chicken a bit and cover the lid again to cook for a further 10 minutes
  • Thereafter add in the chicken curry masala and onion powder and mix well and cover the skillet for a further 7-10 minutes so that the spices reap into the chicken and give your curry the desired godly taste
  • After the last 10 minutes turn off the gas and garnish with fresh cut coriander leaves
  • Treat your self with this OUT OF THE WORLD Cashew Chicken Curry Recipe


Keyword Cashew Chicken Curry