Iranian Zereshk Polo Morgh

Iranian Zereshk Polo Morgh - The Perfect Festive Dish for Eid al-Adha

A Delightful Culinary Journey

    Last year, while dining at an Iranian restaurant in Georgia, I discovered the delightful dish of Zereshk Polo Morgh. This experience inspired me to recreate this Persian classic at home. Despite the challenge of sourcing barberries, the effort was worth it. With Eid al-Adha/Hari Raya Haji around the corner, there's no better time to share this exquisite recipe with you.

The Origins of Zereshk Polo Morgh

    Zereshk Polo Morgh is a traditional Persian dish that translates to "Barberry Rice with Chicken." This dish is a beautiful blend of flavours and textures, featuring tart barberries and fragrant saffron rice, paired with succulent chicken. The term 'polo' (pronounced 'pawlaw') refers to Persian rice dishes mixed with other ingredients, in this case, barberries. These edible red berries, rich in vitamin C, add a unique tartness that makes this dish stand out. 'Morgh' means chicken, typically served poached or stewed in saffron sauce, either layered through the rice or served on the side.

Iranian Zereshk Polo Morgh

What Makes Zereshk Polo Morgh Special?

    Zereshk Polo Morgh is a sweet and sour dish with barberries gently sautéed with sugar and saffron water before being added to the rice. The result is a visually stunning and flavourful dish, perfect for festive occasions like Eid al-Adha. The crispy rice at the bottom of the pot, known as tahdig, adds a lovely crunchy texture to the dish, making it even more special.

Cuisine: Persian, Iranian
Course: Main Course, Rice Dish  
Keyword: family recipes, chicken, saffron 
Serves: 4 
Author: SM  

Preparation Time: 20–30 minutes 
Cooking Time: 1 hour 15 minutes 

Zereshk Polo Morgh - Iranian Barberry Rice and Saffron Chicken Recipe

Iranian Zereshk Polo Morgh

Ingredients

For the Saffron Chicken:

4 Chicken Breasts/Thighs (with skin)
1 medium Onion (finely sliced)
1 tablespoon Tomato Purée
1tablespoon Greek Yoghurt
2 tablespoon Oil (for the marinade)
1/2 teaspoon Turmeric
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water)
1/2 Lemon (juice squeezed)
Salt and Pepper (to season)

 

To Cook the Chicken:

25 grams Butter (to cook the chicken)
2 tablespoon Oil (to cook the chicken)

 

Blooming the Saffron:

1/2 teaspoon Ground Saffron
Ice cubes

 For the Rice:

2 cups White Long Grain Basmati Rice (approx. 400g)
Salt to taste
2 tablespoon Vegetable Oil
2 tablespoon Ghee or Butter
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water for the tahdig - crispy rice)
1/4 teaspoon Ground Saffron (mixed in 2 teaspoons of rose water and 2 tablespoons of water for the saffron rice garnish)

 

For the Barberries:

5 tablespoon Barberries (washed)
2 tablespoon Caster Sugar (or more if you prefer it sweeter)
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water)

 

Method - Step-by-Step Guide to Making Zereshk Polo Morgh:

Preparation:

Chicken Marinade:

• Place chicken breasts/thighs in a large bowl.
• Add onion, tomato purée, yoghurt, oil, turmeric, saffron, and lemon juice. Mix until evenly coated.
• Cover and marinate in the fridge for at least 8 hours (preferably overnight).

Blooming the Saffron:

Blooming the ground Saffron with Ice Cubes

• Place the saffron in a mortar and pestle. Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.

Close-Up of Bloomed Saffron Water in Stone Mortar

• Use the saffron water as needed in your recipe.

 

Rice Preparation:

• Wash the rice in water until the water runs clear.
• Soak the rice with salt in a bowl of cold water, covering it by 2 inches. Leave for at least 30 minutes.

 

Making the Sweet and Tart Barberries:

Cooked Barberries with Rose Water and Pistachios - The soul of Zereshk Polo Morgh

• In a small saucepan, melt 1 tablespoon butter over low heat.
• Add barberries, sugar, and bloomed saffron water. Stir for 30 seconds, then set aside.

 

Cooking: 

Close-up of Saffron Rice Garnished with Barberries and Rose

Cooking the Perfect Persian Rice:

• Fill a large non-stick/heavy bottomed pan with enough water to cover the rice and salt. Bring to a boil.
• Drain the soaked rice and add to the boiling water. Stir gently to prevent sticking. Cook until the rice is al dente.
• Drain the rice and leave it aside.

 

How to Achieve the Perfect Tahdig (Crispy Rice): 

Close-up of crispy Tahdig Served on the Side

• In the empty saucepan, add 2 tablespoons of oil and the bloomed saffron for the tahdig. Mix to distribute the saffron evenly.
• Spoon in 2–3 ladles of rice into the saucepan, mix with saffron oil, and pat flat. Layer the rest of the rice. (Reserve about 2 ladles of rice).  Poke a few holes in the rice.

Cooked Rice ready for Saffron Water Infusion

• Mix the reserved rice with bloomed saffron and gently spoon it to one side of the white rice.
• Pour 2 tablespoons of cold water and 2 tablespoons of melted butter over the rice. Cover with a clean kitchen towel and then place the lid and cook on high until steam rises, then reduce to the lowest setting. Let it cook on the lowest setting for at least 45 minutes.

Sauce pot Covered with a Clean Kitchen Towel

Cooking the Chicken:

• Preheat the oven to 180˚C (fan) / 200˚C (conventional) / Gas mark 6.
• Season the marinated chicken with salt and pepper.
• Heat a non-stick pan over high heat. Add a drizzle of oil and place chicken breasts/thighs skin-side down. Cook until golden and crisp, about 5 minutes.
• Flip the chicken, add 25 grams of butter, and baste with the melted butter for 1 minute. Flip back to skin-side up.
• Place in the oven and cook for 15–20 minutes, until the chicken thighs turn soft and juicy. Rest for 5 minutes before serving.

Assembling Zereshk Polo Morgh

Layering the Barberry Rice:

• Once the rice is cooked, remove the lid and spoon the saffron-coloured rice into a separate bowl. 

  Close-up of Saffron Rice Mixed with Barberries and Pistachios

  
  
   
• Cover the pan with a large plate and gently turn the pan upside down. 
   

  Flipping Sauce pot to Plate Saffron Rice - Iranian Zereshk Polo Morgh Recipe

  
   
• Spoon the tahdig separately and reserve it for serving.

  Close-Up of Saffron-Infused Rice Layer - Iranian Zereshk Polo Morgh Recipe

  
  
• Reheat the barberries for 30 seconds and keep them ready for serving.
• Spoon the rice onto a platter, garnishing it with saffron rice & barberries.
• Plate the Saffron Chicken & tahdig at the side of the Rice.

Notes and Tips:

• Adding Crunch with Pistachios: For an extra crunch in your Zereshk Polo Morgh, consider adding a handful of chopped pistachios to the saffron rice just before serving. 
• Blooming Saffron: To achieve the best flavour and colour from saffron, grind it finely and bloom it in cold water or ice cubes for at least 15 minutes before use. 
• Perfecting Tahdig: To ensure a crispy tahdig, use a non-stick pot and monitor the cooking time closely. Once cooked, let it rest for a few minutes before flipping to serve. 
• Adjusting Sweetness: Taste the barberries (zereshk) before adding to the dish; if they are too tart, soak them briefly in warm water and drain before use. 
• Serving Suggestions: Serve Zereshk Polo Morgh with a side of fresh herbs, such as mint or parsley, and yoghurt for a traditional Iranian meal experience. 
• Enhancing Presentation: Garnish the dish with additional barberries and a sprinkle of chopped parsley or pistachios for an appealing presentation. 
• Enjoying Leftovers: This dish reheats well and can be enjoyed the next day; store leftovers in an airtight container in the refrigerator.

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

 

 "Savouring Chettinad Charm: Chicken Kola Urundai Delight"

    In the heart of Chettinad, where culinary tales are etched in tradition, the irresistible aroma of Chicken Kola Urundai wafts through kitchens. Join me on a flavourful journey as I try to uncover the secrets behind this South Indian delight. Rooted in Chettinad cuisine, the history of Kola Urundai dates back through generations, the bustling kitchens, with each family adding its unique touch to this delectable dish. My recipe pays homage to this culinary heritage, embracing the rich tapestry of Chettinad flavours.

    Come, let's embark on a culinary adventure that began with the perfection of Mutton Kola Urundai, inspired by my Sister-in-law (SIL) and the authentic recipes from Solai Achi's blog. The journey of crafting savoury meatballs took an unexpected turn when I decided to experiment with Chicken Kola Urundai.

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

     It all unfolded during a family gathering, where the aroma of Mutton Kola Urundai brought back memories of home. Inspired by the success of the mutton version, I took a leap into the poultry realm. The first bite of Chicken Kola Urundai transformed a simple family meal into a feast, instantly becoming a household favourite. From the traditions of Mutton Kola Urundai to the newfound delight of its chicken counterpart, each bite tells a story of experimentation and culinary bliss.

    Now, join me as we unravel the secrets behind the creation of Chicken Kola Urundai – a symphony of flavours that has found its place among our cherished family recipes. 🍗🌶️

 

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

1 pod of Cardamom

AYAM MASAK MERAH

    Ayam Masak Merah is a fiery looking, bright red coloured, saucy, tangy Chicken Curry.  Though the curry looks fiery, the spiciness goes with the preference and it can surely range from mild to fiery in terms of spiciness.  The bright red colour comes from the ingredients like Tomatoes, Dry Red Chillies and Sauces added into the gravy. 

What's in the name - Ayam Masak Merah

• Ayam = chicken
• Masak = to cook/cooked
• Merah = red

So it can literally be translated to Red Chicken Curry.

    Ayam Masak Merah is one of the popular Malay style curry prevalent in Malaysian Cuisine and it has spread its popularity to Singapore and Indonesia. Ayam Masak Merah, traditionally, make its appearance on special occasions. Though not as popular as Rendang, it is still a prominent local Curry which finds it special place during Eid, Weddings & special occassions.

    Well, when we say Ayam Masak Merah at home, it is always Mr.Abu's recipe and it has become a benchmark for us when it comes to this particular dish. He makes the best Ayam Merah of my knowledge and his recipe is a bit spicy, and he always says that the secret of perfect Ayam Merah is slow cooking the ground chilli paste until aromatic for a long time.  Yet to learn the recipe from him.  Meanwhile, this recipe is what I have tried to replicate from the tips and suggestion given by Mr.Abu.

A few things to remember while cooking Ayam Masak Merah:

FRESH TURMERIC - I have used ground paste of fresh turmeric root while marinating the chicken, which gives a wonderful aroma to the fried Chicken.  Can substitute it with Turmeric Powder too.

DEEP FRYING - The marinated Chicken pieces are deep-fried until 3/4 done.  The rest of the cooking happens while it sits in the gravy.  That way, the flavours and essence gets well infused into the Chicken pieces and also gives a perfectly textured chicken pieces in Ayam Merah.

SLOW COOKING - slow cooking is the key for perfectly textured chicken with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.

 

BENGALI CHICKEN KOSHA

    Sometime last year, my son send me a recipe and asked me to make it.  When I looked into the recipe, I was damn sure why he even asked me to make it.  The Chicken Curry had Potatoes in it.  Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids.  So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha. 

    Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms.  Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton.  This recipe is the one my son send me and the way I cooked Chicken Kosha.  

    And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes.  But I personally would recommend removing the dish from the wok, once cooked.  Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark.  I learnt this during my initial days of cooking.  Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil.  You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.

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Cuisine - Bengal, India
Recipe Type - Curry
Difficulty - Medium
Spice Level - Medium - High
Serves - 3 - 4
Author - SM  

Preparation Time - 15 -20 Minutes
Marinating Time - 1 Hour/Overnight
Cooking Time - 30 - 40 Minutes

 

For more RECIPES WITH CHICKEN, Click here...

 

HOW TO MAKE CHICKEN KOSHA - BENGALI STYLE SPICY CHICKEN CURRY

BENGALI CHICKEN KOSHA

INGREDIENTS:

To Marinate the Chicken:

Chicken - 1 Kg
Onion - 2 Nos.
Garlic - 7-8 Cloves 
Kashmiri Chilli Powder - 11/2 Teaspoons
Turmeric Powder - 1/4 Teaspoon
Garam Masala Powder - 1/2 Teaspoon
Oil - 1 -2  Tablespoons

For Chicken Kosha:

Oil - 1/4 Cup
Potato - 4-5 
Bay Leaf - 2 Leaves
Dry Red Chillies - 2-3 Nos.
Green Cardamoms - 4-5 Pods
Onions - 2 Nos.
Ginger Garlic Paste - 2 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Coriander Powder - 11/2 Tablespoon
Cumin Powder - 1 Teaspoon
Tomato - 1 No.(Large)
Green Chillies - 4-5 Nos.
Black Pepper Powder - 1 Teaspoon
Lemon Juice - 1 Teaspoon
Sugar - 1 Teaspoon

 

METHOD:

To Marinate the Chicken:

• Clean, Wash & cut the chicken into medium-sized pieces.  Wash them thoroughly and allow it to drain through a colander.
• Heat oil in a pan and sauté 2 finely sliced Onions along with  a dash of Salt on a medium-low flame.
• Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
• Adding salt while sautéing the Onions helps in speeding up the browning process.
• Care should be taken not to burn the onions, which can make the dish bitter.
  
• Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
• Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
• Mix well until well combined and keep it aside for about an hour or overnight.

BENGALI CHICKEN KOSHA

 For Chicken Kosha:

• Peel, wash and cut Potatoes into large Cubes.
• Leave the Cubed Potatoes in salted water until use.  Drain off any excess water before adding it into the hot oil.  
  
• Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
• Fry the Potato Cubes until golden brown and keep them aside.
• In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces). 
• Fry the spices on a very low flame until fragrant.
• Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
• Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
• Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir.  Fry this on a low flame for a few minutes.
• Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
• Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix. 
• Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
• Add about 1/2 cup of hot water to the above and mix well.
  
• Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
• Once the chicken is cooked, add the fried Potatoes,  sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
• Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
• Chicken Kosha is a slightly dry gravy like Curry.  Adjust to your preference.
• Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
• Serve Chicken Kosha hot, with Roti, Naan, Paratha, Chapati, Kulcha, Batura, Puri, Luchi, Parotta.
• Goes well with White Rice or or with steamed Basmati Rice. It can also be served along with with Rice Dishes, Biriyanis & Pulaos, Kichadi etc.,
  

 

BENGALI CHICKEN KOSHA

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
  
• The true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

METHI CHICKEN

    Methi Chicken is a North Indian style Chicken Curry cooked with loads of Fresh Fenugreek Leaves. Fenugreek Leaves are called Methi in hindi and hence the name of the dish.  Methi Chicken is a tasty & rich Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite.  Methi Chicken Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Methi Chicken is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Methi Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder, which treats you with a perfect feast to eyes, nostrils and taste buds.
    

    Methi Leaves are the selling point of this Curry, they impart a smell unique to itself.  Traditionally, fresh Methi/Fenugreek Leaves are used while cooking this recipe.  If you cannot get hold of fresh Methi Leaves use a handful of dried ones,  Though, the fresh ones are surely going to elevate the aroma of Methi Chicken.  I do not get fresh Methi Leaves, where I live.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds.  But have given a try once again with all meticulous nuances of trying to sprout & grow Fenugreek Leaves.  As of today, my measures seems to be worthwhile.  Has sprouted up well into microgreens.  Yet to see whether they are going to yield me with wonderful patches of Fenugreek Leaves.  Waiting to make incredible recipes with fresh fenugreek leaves. 

    Methi Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Methi Murg comes from the intense flavours of the spices added in the curry and above all the strong aroma of Kasuri Methi/Fenugreek Leaves. Curd/Yogurt Base gives this curry a silky texture. Methi Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

For RECIPES WITH FENUGREEK LEAVES/KASURI METHI, Click here...  

HOW TO COOK METHI CHICKEN- CHICKEN CURRY WITH FENUGREEK LEAVES

METHI CHICKEN

INGREDIENTS:

For Methi Chicken:

Chicken - 500 Grams
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 No's.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Fresh Fenugreek Leaves - 2 Cups
Oil/Butter - 2-3 Tablespoons
Cumin Seeds - 1/2 Teaspoon
Fennel Seeds - 1/2 Teaspoon
Asafoetida - a Pinch

For Yogurt/Curd Base:

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 11/2 Teaspoon
Coriander Seed Powder - 2 Teaspoons
Garam Masala - 1 Teaspoon
Sugar - 1 Tablespoon
Salt - To Taste

For Garnishing:

Kasuri Methi(Dried Fenugreek Leaves) - 1-2 Teaspoons
Spring Onions - a Few
Coriander Leaves - a handful

METHI CHICKEN

METHOD:

For Methi Chicken:

• Clean & wash Chicken Pieces and allow it to drain.
• Clean, wash and separate the leaves from the Fenugreek Leaf stalks.  Can use tiny stalks of fenugreek leaves too.
  
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame, stirring occasionally, until the chicken pieces are well cooked, and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Now add the Fenugreek Leaves and give a quick stir.
• Cover and cook for a few minutes, or until the greens wilt and are cooked through.
  
• Cook Methi Murg until oil separates from the Curry, and it reaches the desired consistency.
• Sprinkle Sugar and give a quick stir.
  
• Garnish Methi Chicken with a few teaspoons of finely chopped Kasuri Methi(Dried Fenugreek Leaves) & Coriander Leaves.
• Serve Methi Chicken hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.
  

 

METHI CHICKEN

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Methi Murg comes from the intense flavours of Cumin, Fennel, Asafoetida & needless to say  - fresh fenugreek leaves.
• If you cannot get fresh fenugreek leaves, add about 2-3 tablespoons of dried fenugreek leaves(Kasuri Methi).  
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

CASHEW CHICKEN

    This "Cashew Chicken" is made with boneless chicken, cut into bite-size pieces, marinated & dredged and then seared. The best about this Cashew Chicken is the Brown Sauce made with Soy Sauce, Oyster Sauce, Rice Wine Vinegar, Garlic, Ginger & Dry Chillies. Simple and quick-fix recipes are always a hit with me. And this Cashew Chicken is one of my favourites when it comes to Chinese Style Chicken Recipes for two reasons - it can be cooked within minutes and additionally, it comes with Cashew Nuts.

    Well, any Chinese restaurant style Chicken recipes, have an extremely tender and silky texture.  Soft & Succulent and the secret behind this velvety texture is that most Chinese chefs “treat” the chicken with baking soda. Baking soda removes the potential “meaty” odour from the meat and tenderizes it at the same time.  *See below in A Quick Tip section for a detailed explanation on how to treat chicken with baking soda & for Searing techniques.

CASHEW CHICKEN

    Cashew Chicken is one popular dish around the world in most of the Chinese Restaurants. The best reason for this Cashew Chicken to be popular is that it has a perfect balance of flavours - it is equally sweet and tangy and all the more slightly underlined with a note of spiciness.  To get the right taste is to come up with the right combination, to suit your taste preference.

 

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Cuisine : Chinese, Southeast Asian
Course : Side Dish
Spice Level : Low - Medium
Difficulty : Easy
Serves : 2-3
Author : SM

Preparation Time : 15 - 30 Minutes
Marination Time : 20 - 30 Minutes
Cooking Time : 10 - 15 Minutes

 

For CHINESE STYLE CHICKEN RECIPES, Click here...

HOW TO COOK CHINESE STYLE CASHEW CHICKEN

CASHEW CHICKEN

INGREDIENTS:

To Marinate:

Boneless Chicken - 250 Grams
Shaoxing Wine - 1 Teaspoon
Salt - To Taste
White Pepper - A Pinch
Cornstarch - 1 Teaspoon

For The Sauce:

Light Soy Sauce - 1 Tablespoon
Oyster Sauce - 1 Teaspoon
Rice Wine Vinegar - 1 Tablespoon
Sugar - 1 Teaspoon
Cornstarch - 1 Teaspoon
Water - 3 Tablespoons

To Roast Cashew nuts:

Cashew nuts - 3/4 Cup
Oil - 3 Teaspoons

To Sauté:

Onion - 1 Large
Garlic - 4 Cloves
Ginger - 1" Piece
Dry Red Chillies - 3-4 No's.
Oil - 2 Tablespoons

To Garnish:

Spring Onion - Few

CASHEW CHICKEN

METHOD:

• Peel, wash & cut Onions into chunks.  
  
• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 minutes.
• Mix all the ingredients mentioned under 'For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Teaspoons of Oil in a wok and shallow fry the Cashew Nuts until they turn golden brown.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tablespoons of Oil, sear the marinated chicken in hot oil for a few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, sauté finely chopped Garlic, Ginger and Dry Red Chillies until they turn aromatic.
• Add Onion chunks and sauté it briefly.
  
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for a  few minutes.
• Finally, add shallow fried Cashew nuts and give a quick stir.
• Garnish Cashew Chicken with Spring Onions.
• Serve Cashew Chicken hot with any dish of your choice.
• Dish out and serve it immediately with Jasmine Rice, White Rice, Brown Rice, Fried Rice, Noodles or any other dish of your choice.