Cashew chicken with a cilantro sauce (Dhania murghi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 155) by Raghavan Iyer

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

Accompaniments: Mushrooms and peas in a fenugreek-cream sauce (Malai waale dhingri mutter)

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

  • Eat Your Books

    The suggested garam masala is Punjabi. See the book’s Punjabi masala recipe p. 25.

  • patioweather on May 22, 2024

    Made with seitan. Next time I would soak the cashews in advance so it can be smoother but it wasn't a problem.

  • jhallen on January 26, 2024

    This was really great and easy/fast. Nice flavors.

  • Logan92995 on March 10, 2023

    Really tasty dish. As other users have said, cook times took an additional minute or two, but nothing too bad. Cayenne pepper wasn't super overpowering which is appreciated since I tend to have an adversity to overly hot food. Served over rice.

  • TrishaCP on February 12, 2022

    This was a really tasty dinner that can easily be prepared on a weeknight. (Though I agree that the book’s cook times are a tad shorter than what I required.) I subbed Kashmiri chile for the cayenne and halved it (but should have used the full amount).

  • ashallen on September 17, 2021

    As other reviewers noted, this is a quick, easy curry with a relatively short ingredient list. The sauce flavors are delicious and multi-layered - my husband particularly loved it (though he has been Indian food-deprived recently...). We have low spice-heat tolerance, so I reduced the cayenne to 1/8 tsp which was enough for a low burn. My Punjabi garam masala, made from the author's recipe, wasn't super-fresh but the sauce was still delicious. Roasted cashews worked fine as a substitute for raw cashews. I pulled the chicken a bit early from the sauce so it wouldn't overcook as the sauce reduced further - worked well.

  • jenburkholder on October 24, 2020

    Notes from book: good, easy.

  • 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.

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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
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