Chicken in a Cashew Sauce

READY IN: 35mins
Recipe by eatrealfood

The introduction of nut pastes into North Indian cooking is a wonderful Mughlai influence. My husband loves almond or cashew based chicken dishes such as this. (I have adjusted the typo for the quantity of the water in the recipe - you should get a fairly viscous sauce, which thickens as it stands)

Top Review by John W Wenzelburger

I am not too sure how thick it should be but 1 1/4 cups of water was too much. I would just add water until it looks right. I ended up adding some mashed potatoes mix to the sauce to thicken it up. I was very good over rice.

Ingredients Nutrition


  1. Puree onions in blender till just smooth.
  2. Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
  3. In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
  4. Saute gently for 2 minutes, adjusting the heat if needed.
  5. Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
  6. Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
  7. When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.

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