Coconut And Cashew Nut Chicken & Tandoori Chicken & Chicken Curry

Written by zsn9


Simple to prepare, this Coconut and Cashew Nut Chicken tastes excellent with rice. 

  •  1 chicken (about 1 kg/2 lbs), cleaned and cut into 8 pieces 
  • 2 tablespoons oil 
  • 2 cups (500 ml) coconut milk 
  • 1/4 cup (60 ml) warm water
  •  1 teaspoon salt, or to taste  Marinade 
  • 40 g (1/3 cup) dry-roasted unsalted cashew nuts 
  • 1/2 teaspoon uncooked long-grain rice, dry-roasted 
  • 4 teaspoons unsweetened desiccated coconut, dry-roasted
  •  4 teaspoons water 
  • 1 teaspoon chilli powder, dry-roasted 
  • 2 teaspoons fennel powder
  •  2 teaspoons cumin powder 
  • 50 g (1/4 cup) sliced onion rings
  •  50 g (1/4 cup) sliced tomato 
  • 1/2 teaspoon fenugreek seeds 
  • 2 green finger-length chillies, roughly chopped or left whole and scored
  •  1 short cinnamon stick 
  • 1/2 teaspoon chopped fresh ginger

  To prepare the Marinade, grind the cashew nuts, rice, coconut and water in a blender until the mixture forms a fine paste.

 Mix this paste with the remaining Marinade ingredients.

 Thoroughly coat the chicken pieces with this Marinade and leave to marinate for at least 20 minutes. Heat the oil in a pan until hot. Add the marinated chicken and stir-fry for 10 minutes.

 Add half of the coconut milk diluted with the warm water, and salt. Bring to a boil, cover and simmer for 10 minutes.

 Add the rest of the coconut milk and simmer, uncovered, until the mix becomes a thick gravy, about 15 minutes.

Tandoori Chicken

Chicken cubes marinated in spiced yogurt and grilled to tender 


  • 2 lb chicken breast pieces cut into
  • 1 inch pieces or
  • 2 lb chicken drums pieces 
  • 2 cup thick yogurt (curd) 
  • 2 tsp ginger–garlic–green chili paste
  •  1 tbsp oil 
  • 2 tsp lemon juice
  •  2½ tsp salt
  •  2 tsp red chili powder
  •  1 tsp tandoori color (available at Indian store)
  •  1 tsp garam masala (blend of Indian spices)
  • 1 tsp tandoori masala powder (available at Indian store) 
  • 1 tsp chaat masala (blend of spice powder) available in Indian store 
  • 200 ml mint chutney (available in Indian store )


• In a mixing bowl, take 2 cups yogurt, whisk well, add in 1 tsp oil, salt, red chili powder, ginger garlic green chili paste,2 tsp lemon juice, tandoori color, garam masala, tandoori masala powder, chaat powder and mix all together, and wash the chicken pieces well and add to the spiced yogurt. Allow to marinate for about 6 to 8 hours.

 • Pre Heat a barbeque grill to a medium heat. Remove chicken pieces from marinade and carefully place chicken on an oiled wired rack and cook chick- en at for about 30 to 35 minutes, brush little oil on both sides, and browning both sides of the chicken and cook till chicken is tender. Remove barbecued chicken. 

• Chicken can also be baked by placing marinated chicken pieces on a foiled baking tray, to bake at 375 degrees, for about 20 minutes, baking cook chick- en on grill, using a brush apply little oil over the chicken pieces, continue grilling chicken , for about 10 minutes on each side of the chicken. Remove chicken when done and place on a plate and sprinkle some chat masala on the chicken before serving. 

• Serve hot with mint chutney 

Serves 4

 Preparation Time: 30 minutes

Cook Time : 45 minutes

Chicken Curry

Chicken in onion-tomato curry 


  • 2 medium-sized onions 
  • 1 cinnamon stick
  •  1 tsp ginger-garlic paste 
  • 3–4 green chilies
  •  ½ tsp cumin seeds (jeera)
  •  2 medium-sized tomatoes 
  • 4 tsp sunflower or olive oil 
  • 1½ tsp salt 
  • 1 tsp red chili powder
  •  ½ tsp turmeric (haldi) powder
  •  1 tsp garam masala (blend of Indian spices) 
  • 2 lb chicken cut in
  • 2 inch pieces
  •  ¼ cup cilantro leaves
  •  1 cup wate


 • Grind the onions, cinnamon stick, ginger-garlic paste, green chilies, cumin seeds, and tomatoes to a paste. Heat the oil in a kadai (cooking wok) or pressure-cooker vessel. Add the paste. Stir till golden brown and the oil separates. Now add the salt, red chili powder, turmeric, and garam masala (Indian spice powder), keep covered with a lid, and continue cooking curry on low heat for another 5 to 10 minutes.

 • Wash the chicken pieces. Add to gravy, stir for another 10 minutes.

 • Add the water and pressure-cook for 2–3 whistles. Open and garnish with chopped coriander.

 • Serve hot with rotis or rice. 

  • Serves 4
  •  Preparation Time: 20 minutes 
  • Cook Time: 20 minutes