Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Cashew chicken with a cilantro sauce (Dhania murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More by Raghavan Iyer

  • bay leaves
  • ground cayenne pepper
  • chicken breasts
  • cilantro
  • cinnamon sticks
  • whole cloves
  • coriander seeds
  • red onions
  • black peppercorns
  • cumin seeds
  • black cardamom pods
  • raw cashew nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on February 12, 2017

    This was the recipe that got me to buy the book - it is easy, tasty, and unlike anything I've had before. I agree that it isn't gorgeous, but the flavor makes up for it.

  • Delys77 on May 15, 2014

    Pg. 155 This was exceptionally easy and came together quickly. As L. Nightshade says, the flavours are quite subtle but the large amount of onion sweetens the dish nicely, providing a lovely foil for the richness of the cashews. As is often the case with this book my booking times all took a bit longer, but the results were very tasty. I must admit however that I was missing a few ingredients for the garam masala so I used store bought, still very good though.

  • L.Nightshade on October 28, 2012

    I have to say, it wasn't much to look at, especially in the dim-ish light where we were staying, but it was very flavorful. The cilantro cashew sauce with the chicken tasted familiar to me. I think it triggered a taste-memory of Bademiya's justly famous Bombay chile-and-cilantro chicken from the ENYT Cookbook. I've had a tendency to want to throw more spices in, as some of the amounts seem so small. But I'm getting accustomed to the subtle flavors, and appreciating how they work together instead of overwhelming. I served this with a salad of cucumbers, tomatoes, red onions, cilantro, serrano chiles, limes, cumin seeds, and black peppercorns; a side dish of potatoes and peas sautéd in garlic and ginger; and a little plop of cooling yogurt. The entire meal was easy, fragrant, and very rewarding.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    The real star is the creamy cashew and cilantro sauce, which adds most of the character to the dish and lovingly coats the sliced chicken in a rich and layered sauce.

    Full review