Chicken with Cashews (Balti Murgh)

The dish originates in the Northwest region of India but was perfected by the Mughal invaders. Their cooking techniques have been a wonderful inspiration to the cooking of Northern India.


  • 500 g chicken breast (skinned and cut into 2.5-4 cm (1-1½ in) cubes)
  • 1 tblsp vegetable oil
  • 200 g onions (finely chopped)
  • 100 g chopped tomatoes
  • 1 tblsp split coriander seeds
  • 2 bay leaves
  • 0.50 tsp fresh root ginger (grated)
  • 1 tsp garlic (chopped)
  • 3 tblsp fresh coriander (chopped)
  • 0.25 tsp ground turmeric
  • 2 tblsp patak's korma curry paste
  • 2 tblsp chopped cashew nuts
  • salt, to taste


  1. In a wok or heavy based frying pan heat the oil and add the bay leaves, ground turmeric and coriander seeds.
  2. When they sizzle add the onions.
  3. Cook the onions until translucent and add the tomatoes.
  4. Cook for 2-3 minutes.
  5. Add the ginger, garlic and stir in Patak's Korma Curry Paste.
  6. Stir and cook for 3 minutes.
  7. Add the chicken.
  8. Stir, cover and leave the masala to simmer for about 20-25 minutes.
  9. Once the chicken is cooked through, stir in the cashew nuts and cook for a further 3 minutes.
  10. Serve hot garnished with coriander.



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