Total Time
Prep 6 hrs
Cook 1 hr

This recipe is posted in response to a request. It is from

Ingredients Nutrition


  1. Cut chicken into 1" cubes.
  2. Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
  3. Thread on bamboo skewers and broil in the oven for 10-12 minutes, or until chicken is almost thoroughly cooked and starts to blacken on the top.
  4. Rotate the pan at least once to ensure even cooking.
  5. Remove from the oven and put aside while making the curry.
  6. Keep the remaining marinade, as you will need it later.
  7. At medium temperature, heat the oil.
  8. When hot, add the onion.
  9. Fry for 3-5 min.
  10. ,then add the ginger and garlic pastes.
  11. Stir for 2 min.
  12. Add the turmeric, followed by the remaining spices.
  13. Fry for 2-3 minutes.
  14. Combine 1/2 cup lukewarm water with the marinade that was kept aside earlier.
  15. Slowly add this mixture to the pan, letting about half of the liquid evaporate.
  16. Add the tomato sections and stir briefly.
  17. Add the salt and fry until the tomato pieces are just beginning to get soft.
  18. Add the cashews, cream and chicken pieces and cover and simmer on low heat, for approximately 10-15 minutes.
  19. Remove from heat and let cool slightly.
  20. Serve with Rice or Naan.


Most Helpful

Very close to our favorite restaurant version!

aflourchild January 20, 2008

This is exactly the way I make it and I've had a lot of success as well... It's super addicting, and even the kids enjoy it!! Thank you for posting this :)

Chef Jenn #3 April 29, 2006

Chari, this is my favorite dish!! I made it for my father in law last night. I added Methi leaves, lemon and a bit of sugar. It rounds the whole dish off wonderfully!! Also I saute about half a green bell pepper and two green chilis with the onion seperatly with a little tav fry and add it to the gravy. I am addicted to this dish!!!

Zaccaria October 22, 2005

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