Recipe of Speedy Kaju chicken

Hey everyone, welcome to our recipe page. Today I will show you how to make a special dish, Kaju chicken. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Kaju chicken Recipe. These spicy Cajun-style grilled chicken breasts are delicious served hot or cold, sliced Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches. Kaju Chicken Curry - How to Cook Chicken Curry with cashew nuts.

You can cook Kaju chicken using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kaju chicken

1. Take 1 kg of chicken.
2. Take 2 of onions sliced.
3. Take 2 tbsp of ginger garlic paste.
4. You need 4 tbsp of refined oil.
5. It’s 2 tbsp of curd.
6. Take 1 tsp of chilli powder.
7. You need 1/4 tsp of Garam masala powder.
8. Take to taste of Salt.
9. Make ready 4 tbsp of kaju/cashewnut paste.
10. Take 1 tsp of kewra water.
11. You need 2 tbsp of Amul cream.

Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]), (Spanish: Cocina acadia) is a style of cooking named for the French colonists known as Acadians who were deported.Kaju chicken or cashew chicken curry is one dish which goes well with naan or roti or as side dish Cashew Chicken / Kaju Chicken.In this easy recipe for baked Cajun chicken, chicken breast is coated with a tasty rub, then baked in a hot oven until perfectly juicy.Chicken breasts, chicken thighs, or even wings are all delicious with this recipe.

Kaju chicken step by step

1. Marinate washed chicken with salt, chilli powder, curd and ginger garlic paste for 1/2 an hour..
2. Heat oil in a kadhai/pan and fry onions till it changes colour. Add marinated chicken, mix and cover with lid and cook for 20 min or till the chicken is tender. Add water if required.
3. Add kaju paste and cook on high flame till the gravy is thick. Please note the chicken gravy should remain light in colour. Sprinkle some garam masala, kewra water and cream. Serve hot with roti, paratha or naan.

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