Kaju Chicken Plus
Kaju (Cashews) Chicken is a royal dish with its origins in Mughal cuisine, known for its luxurious use of ingredients like cashews, raisins, ghee, and saffron. …Traditionally, these dishes are quite rich, and over the past century, Kaju Chicken has largely disappeared from our kitchens—possibly due to the limited availability of cashews. What transpired during the last few decades is that a great imposter called “Butter Chicken” or “Makhan Chicken” has taken its place. Cashew has been replaced with heavy cream, sour cream, half and half here in the USA and back home in India and Pakistan with milk powder and other forms of substitute to mimic the flavor to bring the richness of the original “Kaju chicken”. Though they are similar, they are nothing like the original. And almost everyone has replaced many of the original ingredients as well making it into something it never was. Staying true to my roots and honoring the taste of Indian Mughal cuisine in its most authentic form, I refuse to call “Kaju Chicken” “Butter Chicken.” However, the use of cashew is growing rapidly in India due to its economic growth in the last few decades. That change is slowly creeping back into our cuisine as well both here and back home.
A side story about my cashews here; My parents support an orphanage in a small village called Pattupuram, a few hours from Hyderabad. During my most recent visit to India, I had the privilege of volunteering there. Since my father passed away, the orphanage has needed more involvement from our family, and my siblings and we have taken turns traveling to India to provide support. Caring for these children has been one of the most rewarding experiences of my life. Their love, along with the appreciation from the local community, is truly humbling.
During my visit, I discovered a local cashew processing factory in a town and purchased fresh cashews from them. The sweet aroma of the cashews could be felt easily a mile around. It was intoxicating, and I can honestly say I have never tasted more delicious and flavorful cashews. I bought several kilograms of raw cashews to use in my “kaju Chicken” and other dishes and I still get it from India regularly. And the rest is history and Kaju Chicken was never the same again.
This recipe is best suited for experienced cooks, as it can be tricky and prone to sticking during preparation. However, the effort is well worth it.
A side story about my cashews here; My parents support an orphanage in a small village called Pattupuram, a few hours from Hyderabad. During my most recent visit to India, I had the privilege of volunteering there. Since my father passed away, the orphanage has needed more involvement from our family, and my siblings and we have taken turns traveling to India to provide support. Caring for these children has been one of the most rewarding experiences of my life. Their love, along with the appreciation from the local community, is truly humbling.
During my visit, I discovered a local cashew processing factory in a town and purchased fresh cashews from them. The sweet aroma of the cashews could be felt easily a mile around. It was intoxicating, and I can honestly say I have never tasted more delicious and flavorful cashews. I bought several kilograms of raw cashews to use in my “kaju Chicken” and other dishes and I still get it from India regularly. And the rest is history and Kaju Chicken was never the same again.
This recipe is best suited for experienced cooks, as it can be tricky and prone to sticking during preparation. However, the effort is well worth it.
Contains
Cashew powder, coriander, cardamom, white pepper, rosemary, lemon peel, salt, and other spices and herbs.
Uses
Use 0.5 cup of this spice blend to marinate 1 pound of chicken.
Recipes
Price
$24.00
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