How to make Chicken With Cashewnuts - Cashewnuts make this chicken dish extra special

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Cashewnuts (काजू)

Cuisine : Chinese

Course : Main Course Chicken

Chicken With Cashewnuts

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken With Cashewnuts checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Chicken Navratan, Grilled Stuffed Chicken Breast, Marghi No Korma, Mexican Lasagna Recipe.

Chicken With Cashewnuts Recipe Card

Chicken With Cashewnuts

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken With Cashewnuts Recipe

  • Boneless Chicken cut into 1 inch cubes 400 grams

  • Cashewnuts 3/4 cups

  • Cornflour/ corn starch 3 tablespoons

  • Oil 4 tablespoons

  • Garlic chopped 10-12 cloves

  • Onion quartered and layers separated 1 medium

  • Carrot thinly sliced 1 medium

  • White pepper powder 1/2 teaspoon

  • MSG 1/4 teaspoon

  • Salt to taste

  • Chicken stock 3 cups

  • Green capsicum cut into 1 inch pieces 1 medium


Step 1

Mix the cornflour with one cup of water. Heat the oil in a wok, add the cashewnuts and stir fry briefly. Drain on absorbent paper and set aside.

Step 2

Add the garlic to the same wok and stir fry briefly. Add the chicken pieces, onion and carrot and continue to stir fry for two to three minutes more.

Step 3

Add the white pepper powder, MSG, salt to taste and stir in the chicken stock. Cook on high heat for two minutes, stirring continuously. Stir in cornflour mixture and capsicum pieces and cook on medium heat for two to three minutes or until the sauce coats the chicken pieces.

Step 4

Add fried cashewnuts, mix well and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.