Skillet Chicken with Cashews

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
• 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. Set them aside once done.

Step 2

In the same pan, add a bit of oil and toss in roughly chopped onions. Cook them for 2-3 minutes until they turn golden and soft.

Step 3

Transfer the roasted cashews, red chilies, cooked onions, and some tomatoes into a blender and blend everything into a smooth paste.

Step 4

Heat a little more oil in the pan, add the chicken pieces, and cook for 5-7 minutes. Then stir in ginger-garlic paste and let it cook for another minute or two.

Step 5

Sprinkle in cardamom, cumin powder, turmeric, Kashmiri chili powder, salt, coriander powder, and red chili powder. Mix everything well. Now add the blended paste, cook it for 2-3 minutes, then cover and let it simmer on medium-low heat for about 10 minutes.

Step 6

Finish by stirring in some dried fenugreek leaves, mix well, and serve it hot.