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CAP(Cashews, Almonds, Pistachios) Chicken Curry

Contributed By: Pratap | See all of Pratap's recipes
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Active Time:  30 Minutes
Total Time:  35 Minutes
  4 servings
This is my own receipe tried and tested in my home atleast 3 times. The richness of Cashews, Almonds and Pistachios in the chicken adds flavour and a creamy texture to the dish.
Skinless Chicken pieces - 500gm
Raw unsalted Cashews, Almonds, Pistachios - 100gm (altogether)
Garam masala powder - 1 teaspoon
Ginger Garlic Paste - 2 tablespoons
Medium sized Onions - 2
Medium sized Tomato - 1
Red Chillies - 2
Green Chillies - 2
Cloves - 2
Cardamom - 2
Cinnamon sticks small - 2
Tumeric powder - as required
Salt - as required
Oil - as required
Fresh Coriander - as required
- Place chicken in a deep bowl

- Marinate chicken using Ginger

garlic paste, Garam masala powder, tumeric powder, salt

and keep it aside for 30 minutes

- Grind cashews, almonds,

pistachios and make a fine paste

- Finely chop the onions

and keep it aside

- Finely chop the tomato and keep it aside


Finely chop the fresh coriander and keep it aside


Slit the green chillies vertically and keep it aside

- Heat

oil in a deep frying pan (with a closed lid) with medium


- Put Cloves, Cardamom, Cinnamon sticks, Red chillis

in the pan and fry

- Add onion and green chillis and fry

till onions are golden brown

- Add tomato and once its cooked,

add little salt

- Now add the marinated chicken into

the pan and close the lid

- Wait for 5-10 minutes until the

chicken is cooked

- Stir the chicken so it gets mixed

with other ingredients

- Now add the Cashews Almonds Pistachio

paste and stir

- Close the lid and wait for 5-10 minutes


Stir, check salt and add if required

- Add the freshly

chopped coriander and stir

- After 2 minutes, remove

the pan from flame

- Your CAP Chicken curry is ready for serving

Date Added: 01/16/2014
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