Sanoli's Kitchen: CASHEW (KAJU) CHICKEN

Thursday, August 1, 2013

CASHEW (KAJU) CHICKEN

The lunar cycle determines the Islamic calender and "Ramadan" is the ninth month of the Islamic calender. Fasting in Ramadan is one of the five pillars of Islam. Muslims all over the world abstain from eating, drinking, smoking, as well as participating from anything which is ill-natured or excessive; from dawn until sunset. They are developing characteristics of patience, self-restraint and God consciousness. Though, fasting is compulsory for adults alone, young children are exempt from fasting. Every Ramadan culminates with the festival of Eid-ul-Fitr. Ramadan highlights Muslim brotherhood and customs and brings about a special feeling of closeness. So, today I am offering you a tasty and healthy Ramadan recipe, "Cashew Chicken" that will surely add a variety, colour and nutrition to your 'Iftar Table'.

INGREDIENTS:
800 gm Regular Chicken, Cut into Medium Sized Pieces
3/4" Ginger (paste)
6-7 Pods of Garlic (paste)
200 gm Onion, Cut in Thin Slices
100 gm Cashew nut
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
A Bunch of Coriander Leaves (paste)
1 tsp Sugar (not for sweetness, but for flavor)
1 tsp Freshly Pounded Garam Masala
1/4 Cup Fresh Lemon Juice
1/4 Cup Oil
Salt to taste

METHOD:
Clean and wash the chicken pieces nicely. Make those pat dry. Marinate chicken with turmeric powder, red chili powder, lemon juice and little salt. Keep it aside.


Take out handful of whole cashew nuts separately for frying. Soak remaining part in warm water for 5 minutes.

Grind cashew nuts to make a smooth paste. Set it aside.


Heat oil in a wok or pan. Add whole cashew nut, fry for 2 minutes till it turns golden in colour. Remove fried cashew nuts from oil and keep aside.

Add sliced onions in the same oil. Fry till onion turns into light brown.


Now add ginger-garlic-coriander leaves paste in it. Fry for 2-3 minutes till spice leaves oil from the sides of the wok.

Add chicken now. Fold nicely. Cover and cook chicken on medium low flame for 10 minutes.


Open the lid now, add cashew nut paste, garam masala, sugar and salt in it. Mix well. Pour 1 Cup of warm water in it. Again cover and cook for 15-20 minutes on medium low heat, till chicken is well cooked and gravy thickens. Stir occassionally. 

Spread additional fried cashewnuts on the top and fold very nicely. Turn off the heat now.

Serve hot with any rice dish, roti, paratha, naan, anything you like. It is always yummilicious!!!
Recipe Source & Acknowledgement: "MONER MOTO RANNA" (Sananda Publication)
Sending to:  Virtual Eid Potluck Party 2013

13 comments:

  1. love the gravy, very delicious.

    ReplyDelete
  2. looks sooo fabulous n delicious..

    ReplyDelete
  3. tempting chicken... with cashew must be delicious

    ReplyDelete
  4. this is my most fav one and i tried this with boneless one.yummy didi

    ReplyDelete
  5. Lovely recipe. Not just for Ramadan this would also be great for my Virtual Eid Potluck Party. It would be great if you could link it to my event.

    ReplyDelete
  6. This Royal dish is perfect for Iftar..

    Ongoing event Eat Seasonal Food Fresh

    ReplyDelete
  7. Wow, such a rich and lovely chicken. Very very tempting and delicious...

    ReplyDelete
  8. Rich & creamy chicken.. Makes me drool :)

    ReplyDelete
  9. Hi Sanoli, The roundup for the Virtual Eid Potluck Party has been posted. Once again you have an award waiting for you at my blog . Please accept it.

    ReplyDelete