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


  • 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

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