Kasuvandiparippu Thair Kozhi Masala ~ Chicken Masala with Cashew-nuts and Yogurt

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Isn’t life about moving on with the tide, and being graceful whether it is happiness or sadness? A beautiful slide Iwould like to share today…


Today’s recipe is a very rich chicken curry, which is definitely a treat! I adapted this recipe from a very good cookbook called “The Essential Kerala Cookbook“, which has a huge list of amazing Kerala based recipes but unfortunately does not have pictures to see how the end result looks like! πŸ™ I hate cookbooks like that, but the recipes in this were so traditional that I had to get it. This particular recipe was mentioned as a Mopila (Muslim community) recipe and once I cooked it, I got it from the taste! Our recipes are not extremely spicy and have a high dependence on coconut, cashews and ingredients likewise that add a slight sweetness and richness to the recipe. This curry is no different. I must say that this was perfect match with chapathis but it would taste even better with some Neychoru. Off to the recipe…




Kasuvandiparippu Thair Kozhi Masala ~ Chicken Masala with Cashew-nuts and Yogurt

Course Chicken
Cuisine Malabar
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Rafeeda


  • 1 kg chicken cut into medium pieces
  • 1/2 cup yogurt
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp coconut oil
  • 2 1/2 tbsp cashews chopped
  • 2 large onions sliced
  • 1 pc cinnamon
  • 1 tsp red chilli powder
  • 1 tsp Kashmiri red chilli powder
  • For paste:
  • 2 1/2 tbsp cashew nuts
  • 3 tbsp yogurt


  • Clean and pat the chicken dry.
  • Mix the yogurt, turmeric and salt together.
  • Add the chicken and mix well. Allow to marinate for at least one hour.
  • Heat 1 tbsp oil in a saucepan. Fry the cashew nuts briefly. Drain and set aside.
  • Add the remaining oil. Add the cinnamon and fry briefly.
  • Add the onion and saute till soft. Mix the red chilli powders in half cup of water and pour into the onion. Saute for couple of minutes.
  • Add the marinated chicken along with all the marinade and cook till the chicken gets done. Keep sauteing occasionally so that it does not stick.
  • Make a smooth paste of the ingredients mentioned under "for paste". Once the chicken is almost done, add the paste and cook for five minutes.
  • Switch off and garnish with the fried cashew nuts. Serve warm with chapathis, rice or even bread!


The original recipe states 4 tsp red chilli powder. I combined both to reduce the spice levels. If you can take it, then add more.
I cooked the chicken in a pressure cooker on medium for one whistle and allowed the pressure to go by itself. Therefore, I had some curry. If you cook in a saucepan, it will be a drier masala.

Join the Conversation

    1. Thanks a lot Amrita…

  1. Nice curry with minimum spices

    1. Thanks a lot Shobha…

  2. Hi Rafeeda, I love your masala chicken with cashew nut, very appetizing, I need extra rice to go with your this delicious masala chicken. :))

    Have a nice day,regards.

    1. Thank you so much Amelia… πŸ™‚

  3. Cashew with yogurt seems to be an interesting combination.Looks really yummy too.

    1. Thank you so much Meena…

  4. I too dont like books without a picture hehe .By the way curry looks amazing .Cashew and yogurt will give a creamy and rich taste to the dish.

    1. Thank you so much Sathya…

  5. Look soo good Rafee:)

    1. Thanks a lot Gloria… πŸ™‚

  6. very rich and delicious combo,looks yummy!

    1. Thanks a lot Julie…

  7. yummm. love that delicious gravy.

    1. Thanks a lot Nammi…

  8. Yummy and flavorful chicken curry,super yum

    1. Thanks a lot Suja…

  9. The chicken curry looks really tempting. Nice photo Rafee πŸ™‚

    1. Thank you so much Eliza… πŸ™‚

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