Shahi Kaju Murg/Chicken in rich Cashew Gravy - rita-bose-cooking

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06 December, 2012

Shahi Kaju Murg/Chicken in rich Cashew Gravy

06 December, 2012

This is an easy gravy side dish which is loaded with the goodness of cashews,whipped cream, fragrant shah jeera and chhota illaichi. It is a very nawabi (royal) dish. So, here I am posting the recipe of Shahi Kaju Murg. Hope you like it! (And don't forget to comment or subscribe! Njoy!)

Shahi Kaju Murg/Chicken in rich Cashew Gravy

Shahi Kaju Murg/Chicken in rich Cashew Gravy


  • Chicken(700-800gms) cut into 8 pieces

  • Ginger garlic paste - 2/3 tbsp
  • Thick curd - 3/4 cup
  • Chilli powder - 1/2 tsp
  • Salt to taste
  • Garam masala - 1 tsp
           Other ingredients

  • Oil - 4/5 tbsp
  • Bat leaf - 3/4
  • Black cumin - 1/2 tsp
  • Green cardamom - 2/3 (pounded lightly)
  • Onions (large) -3
  • Milk - 3/4 cup
  • Cream - 2 tbsp and fresh coriander for garnishing 
           Grind to a fine paste

  • Cashew nuts - 6 tbsp(Soaked in 3-4 tbsp of hot water)


1. Marinate the chicken pieces with beaten curd, ginger garlic paste, salt and chilli powder. 
2. Soak cashew nuts in 3-4 tbsp of hot water for 15 mins. Grind to a smooth paste and keep aside.
3. Heat oil in a pan. Add bal leaf, black cumin, green cardamom and wait for a few seconds.
4. Add the onions and cook stirring  constantly, till light brown.
5. Stir in the chicken pieces along with the marinade. Cook on high flame for 2-3 mins.
6. Add the cashew paste. Stir constantly on medium or high heat till the juices evaporate and oil seperates.
7. Lower the heat and add milk and 1/2 cup water. Cover and cook till the chicken is tender and oil seperates.
8. Garnish with garam masala, 2 tbsp of cream and coriander leaves.

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