Creamy Cashew Chicken Kurma with Pureheart Natural Cashew Nutpaste

Made with The Goodness of our Natural Cashew Nutpaste

Restaurant-style Chicken Kurma with your personal twist! Here’s Aishwarya Kumaravel’s recipe for Creamy Cashew Chicken Kurma

Ingredients for the Marinade:

1. Chicken - 1/2 kg
2. For marination 
3. Chilly powder 
4. Turmeric powder 
5. Curd
6. Salt 
7. Coriander leaves 
8. Mint leaves
9. Green chillies

Ingredients for the Kuruma:

1. Oil - 2tbsp
2. Ghee
3. Cardamon
4. Star anise 
5. Fennel seeds
6. Bay leaves 
7. Onions - 2
8. Tomato puree
9. Garam masala
10. Pureheart Natural Cashew Nutpaste

Preparation:

• Add chilly powder, 1 tablespoon turmeric powder, 1 teaspoon salt, half a cup of curd, mint leaves and green chillies puree and 1 teaspoon of chilli powder and your marinade is ready. Marinate the chicken in a bowl and refrigerate for an hour.
• For the curry - add 2-3  tablespoons of oil and 2 tablespoons of ghee to a kadhai. Add cardamom, star anise, fennel seeds and bay leaves.
• Add 2-3 onions and saute till they turn golden brown.  
• Add salt as per taste, ginger-garlic paste, tomato puree and mix well. 
• Then add 1 tablespoon chilly powder, 1 tablespoon garam masala
• Add a little water, put the lid on and let the chicken cook for 20 mins.
• After 20 mins, add PUREHEART Natural Cashew Nutpaste
• Keep it in sim for 10 mins 
• Garnish with coriander leaves and crispy onions  sautéed in ghee