Photo: Randy Mayor; Styling: Jan Gautro
6 servings (serving size: about 1 cup)

A take on the Indian dish murgh makhani, this Indian cashew chicken recipe features a thick sauce flavored with Indian spices and spice blends such as garam masala, coriander, ginger, and ground red pepper.  Serve over brown basmati rice or with naan flatbread.

How to Make It

Step 1

Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

Step 2

Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.

Step 3

Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.

Ratings & Reviews

Very good!

December 23, 2016
This was a delicious recipe and my whole family, even the kids, liked it.  It made the whole house smell delicious.  Next time I make it I will probably add a jalapeno or serrano pepper to the onions.  We don't care for thigh meat so we used all boneless skinless breasts.  I need to double the recipe next time so we have leftovers!

McHortonheiser's Review

January 25, 2015

LauryPflaum's Review

June 02, 2014
really good. Somewhat time consuming, but not difficult. I will use a little more heat next time.

jeichner's Review

September 04, 2012
Really, really good! So nice to have an option when I want something different for my chicken.

Bunster's Review

August 15, 2011

JessicaJJM's Review

May 31, 2011
Amazing dish, tastes just as if you had ordered it from an indian resturant downtown. Best served alone with a thick bread or kaan.

carmed's Review

January 11, 2011
I really liked this recipe. Like other reviewers say, it is something you would order at a restaurant. I followed the recipe, except at the end I added in a little more red pepper, cardamom, coriander, and garam masala, just to spice it up a bit more. I served it with basmati rice and naan. I would definitely make this again.

MIJenn's Review

June 14, 2010
Instead of marinading ahead of time, I used the spices and other ingredients (minus the tomato puree) as a pan sauce. Just let the chicken thighs simmer until they reached 180 degrees. Saved me a lot of time and I was very happy with the results. Definately glad I had naan to soak up the tasty juices, too. Solid recipe.

keroppi's Review

April 26, 2010
I liked this recipe, but felt like it was missing something. I'm not sure what is missing, but I might just add more of the spices next time. I use no salt added canned tomato products and I wonder if I should add some extra salt. I'll keep messing with this recipe because it was definitley worth making again.

mcvachon's Review

August 20, 2009
added seeded diced jalapeno with onion. perfect spiciness!