Kaju Murgh Masala Recipe

Kaju Murgh Masala
Chicken in Cashew Nut Gravy
Submitted By: Taz


1 lb Boneless/Skinless Chicken (Murgh) - can use white or dark meat cut into bite-sized pieces
2 medium Onions (Pyaz) - rough chopped
2 cloves Fresh Garlic (Leh-sun) – crushed
8 oz (apx 2 ½ Cups) White Button Mushrooms (Khumbi) - sliced
½ Cup Raw Cashews (Kaju)
2 Tbs Ghee (Indian clarified butter) - can substitute Olive Oil if desired
2 Tbs Tomato Paste
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
1 Tbs Plain Yogurt (Dahi)
1 Tbs Golden Raisins (Kishmish)
1 ½ tsp Garam Masala
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Kosher Salt (Namak) - or to taste
¼ tsp Turmeric Powder (Haldi)
Juice of ½ Lemon (Nimbu Ras) = apx 1 Tbs
1 ¼ Cup Water

For Garnish:
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
1 Tbs Raw Cashew Pieces (Kaju)

  1. Place onion in a food processor or blender and purée until smooth - Add garlic, cashews, tomato paste, yogurt, garam masala, red chile powder, salt, turmeric powder, and lemon juice to food processor/blender - Process mixture for 1-1/2 minutes until smooth
  2. Heat ghee in a large kadahi, wok, or heavy bottomed pan over medium-high heat - Once ghee is hot, add the onion/cashew mixture - Fry for 2 minutes
  3. Add 1 Tbs of the chopped coriander leaves, the golden raisins, and the chicken to the onion/cashew mixture - Allow to cook for 1-2 minutes just to give chicken a little sear
  4. Add mushrooms and water - Mix well - Bring to a simmer
  5. Reduce heat to low/medium-low - Cover and allow to simmer for 10 minutes or until chicken is cooked through (gravy should be relatively thick, continue to cook [uncovered] until gravy reaches desired consistency if necessary)
  6. Garnish and serve hot with plain basmati rice

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