Chicken with Cashews (Balti Murgh)
Prep time
Cook time
Total time
Pieces of chicken are simmered in a tomato based curry then tossed with cashews and cilantro.
Recipe type: Main
Cuisine: Indian
Serves: 4-6
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 2 tbsp split coriander seeds
  • 2 tsp ground mace
  • 2 cups chopped onions
  • 1½ cups chopped tomatoes
  • ½ tsp ground tumeric
  • 1½ tsp ground cumin
  • 1½ tsp fresh ground ginger
  • 2 cloves garlic
  • 4 tbsp korma or madras curry paste
  • 2 lb boneless, skinless chicken breasts*
  • ¼ cup chopped cashews
  • ¼ cup chopped cilantro
  1. Heat the oil in a large frying pan over medium-high heat, and add the bay leaves, coriander seeds, and mace along with the chopped onions.
  2. Saute the onions until translucent then add the tomatoes. Continue to cook for an additional 2-3 minutes, then stir in the tumeric, cumin, ginger, garlic, and curry paste. Allow this to cook for an additional 5 minutes.
  3. Chop the chicken into 1-inch cubes, then stir into the pan, thoroughly coating all the chicken with the curry mixture. Reduce heat, cover and simmer for about 25 minutes.
  4. Once the chicken is cooked through, add in the cashews, just to heat through. Sprinkle with the chopped cilantro and serve.
*Turn this into a vegetarian dish by substituting eggplant for the chicken--it's awesome that way too!
Recipe by Webicurean at