Roasted Cashew Chicken with a Fenugreek Sauce

Kaaju Methi Murghi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This velvety-smooth sauce is a winning combination of the sweetness of roasted cashews and the perfumed bitterness of fenugreek leaves. Serve the chicken with a bowl of steamed basmati rice for a comforting meal.


  • 4 tablespoons canola oil
  • 1 medium-size red onion, cut in half lengthwise and thinly sliced
  • ¼ cup


  1. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add the onion, cashews, cumin seeds, cloves, cardamom seeds, chiles, and cinnamon stick, and stir-fry until the onion slices are brown, the cashews turn dark brown, and the spices smell fragrant, 4 to 6 minutes