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Home » Recipes » Bohra Recipes

Posted by Mariam Sodawater on Dec 20, 2017 (Updated Nov 18, 2021)

Chicken curry with cashew nuts

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5 from 2 votes

This post may contain affiliate links.

Step by step recipe White chicken with Cashew nuts (Bohra style)

Bohra cuisine is all about slow cooking, marination, few ingredients but rich flavors. Cashew nut is main ingredient in this curry and it produces cheesy creamy flavor with little searing ( bhunnofying) to give subtle touches. While tempering enhances the aroma of this dish. This is a light, not very spicy dish. And it is great to charm cashew lovers. You can serve the white chicken with cashew with rice or roti.

Mutton leg with cashew nuts

It's a very simple recipe that can be made with chicken, mutton or lamb. Traditionally, it was made with mutton leg. But, I'm using chicken in this post and as it is convenient for everyone. If you use mutton leg for this recipe, just make sure you marinate it for 24 -36 hours in fridge and then slow cook with two cups water till mutton is really tender. By really tender, I mean you need to cook it for long hours on very slow flame. Then you dry it and sear it with little oil. Then follow instructions for gravy and tempering as it is. And you'll have amazingly tasty meat that is not even loaded with too many spices and garam masala.

In fact, you can also make kofta (meat balls) curry with this recipe. Just make meat ball with your favourite spices. Then add two tablespoons oil and kofta in a skillet and cover; let kofta cook fully so they don't break. Then, add cashew, yogurt and tempering in the similar ways as done with chicken.

See, like I always say, I don't only want to give you one recipe but also want to suggest how you can create your own. I would love to hear more from you in comments.

Other chicken recipes, Red chicken in ketchup mayonaise sauce,Kashmiri Chili chicken, White korma, Green chutney chicken.

How to make White chicken with cashew nuts

Chicken with cashew

White chicken with cashew nuts

Cashew lover will love this chicken. The creamy smooth texture will make them wanting more and more.
5 from 2 votes
Print Pin Rate
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total Time: 30 minutes minutes
Servings : 4
Calories: 430kcal

Ingredients

Marination

  • 500 grams chicken pieces
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon green chilli paste, or more

Gravy

  • 4 tablespoon oil
  • 1 fist full cashew nut, ,less than ½ cup, powdered (kajo)
  • 1 cup or 200 ml yogurt
  • ½ cup milk or more

Tempering

  • 2 tablespoons oil
  • 5-7 round red chillies, (gol lal mirch)
  • ½ teaspoon cumin seed, ,roasted and grounded (bhuna kuta zeera)
  • 1 teaspoon coriander seed, ,roasted and grounded (bhuna kuta dhnaya)
  • salt, , to taste

Instructions

Marinate

  • In a bowl take chicken, green chili, ginger paste and yogurt. Mix well and marinate for 30 minutes.(or overnight in fridge)

For gravy

  • In a thick bottomed pan, cook chicken with two tablespoons oil and ¼ cup water for 15 minutes until tender and water dries completely.
  • Add cashew powder in chicken and sear (bhunna) for few minutes on medium flame.
  • Finally add yogurt and milk. Cook for 2-3 minutes.

Tempering

  • In a pan, fry cumin, coriander and round red chilies for 1 minutes in two tablespoon oil. Pour over the chicken and cover the pan. Garnish with cashew halves.

Notes

If gravy is too thick for you thin out with more milk.

Nutrition Information

Calories: 430kcal ,Carbohydrates: 5g ,Protein: 19g ,Fat: 37g ,Saturated Fat: 7g ,Trans Fat: 1g ,Cholesterol: 74mg ,Sodium: 114mg ,Potassium: 305mg ,Fiber: 1g ,Sugar: 4g ,Vitamin A: 230IU ,Vitamin C: 2mg ,Calcium: 121mg ,Iron: 1mg
Author : Mariam Sodawater

Step by step recipe of White chicken with Cashew nuts

Take chicken, yogurt, ginger, garlic and green chilli paste in a bowl.Mix well and marinate 30 minutes or overnight in fridge.Cook the chicken in vessel for 15- 20 minutes until tender.The chicken is cooked. Add cashew nut and sear (bhunna) for 1-2 minutes. The chicken is slightly brown and masala is roasted.Add whipped yogurt.Then add milk and salt. Mix well and simmer for few minutes.Prepare tempering by frying red chillies, roasted and grounded cumin and coriander.Pour tempering over the chicken. Cook for few minutes. When the oil separate, white chicken with cashew nuts is ready.

Chicken curry with cashew nutHow do you make your cashew curry? Share your opinion in comments.

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Comments

    5 from 2 votes (1 rating without comment)

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Rashida says

    June 11, 2024 at 5:53 am

    Hi

    Can I use chicken thighs for this recipe ?

    Many thanks

    Reply
    • Mariam Sodawater says

      June 12, 2024 at 6:06 am

      Hi Rashida, you can use chicken thigh as well.

      Reply
  2. Reyan says

    June 14, 2021 at 12:54 am

    Please ignore the last post, just made it and came out very delicious, thank you!

    Reply
  3. Reyan says

    June 13, 2021 at 9:09 pm

    Cooling=cooking (typo)

    Reply
  4. Retan says

    June 13, 2021 at 9:08 pm

    In your photo you marinated with yogurt and then while cooling you added more yogurt, that’s why I was asking if you divide the yogurt?thank you so much for your reply

    Reply
    • Mariam Sodawater says

      June 15, 2021 at 2:07 pm

      Yes, I have used the same trick that I explained to you. I'll update the post and see if something is still unclear. Thank you.

      Reply
  5. Reyan says

    June 13, 2021 at 1:14 am

    Salam,
    So if I marinate with the yogurt, do I cook it with it and add more yogurt and milk toward the end?is that case I’ll decide the yogurt

    Reply
    • Mariam Sodawater says

      June 13, 2021 at 12:51 pm

      Yogurt has acids that help tenderize the chicken. SO if you decide to add yogurt in end, add at least 2 tablespoons of it to the marinade. After adding yogurt in end, cook it for few minutes on low simmer without covering to get rid of raw yogurt taste.

      Reply
  6. Les says

    April 28, 2020 at 10:33 pm

    5 stars
    Hi,so far I've tried two of your recipes and just love them so far. Very easy instructions and very detailed. Flavour is outstanding and look forward to trying more of then out. Good work.
    Cheers,
    Les

    Reply
    • Recipe 52 says

      May 04, 2020 at 6:09 am

      This is so kind of you to leave a comment.I'm so glad that you find my recipes easy to follow and flavorful.Thanks for trying my recipes.

      Reply

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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