Kaju Chicken Fry | Andhra Style Kaju Chicken Fry | Chicken Fry Recipe | Vismai Food

Andhra Style Kaju Chicken Fry Recipe - This Andhra style Kaju Chicken Fry is a simple but very tasty preparation. Boiled Chicken is fried with Coconut masala powder and It's topped with fried cashews. This flavourful dish is one that everyone is bound to enjoy.

This dish, with nicely browned Chicken in spicy masala powders, and with the taste of cashew dominating every mouthful, goes well with Rasam and Rice, or Lentil Soup and Rice, or even just as starters. It is a super hit dish in whatever way you choose to serve it.

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• Keep the Chicken pieces a little large. Small pieces may disintegrate while frying.

Method of boiling the Chicken:

• Cook on high flame for just two whistles in a Pressure Cooker. The Chicken will get cooked 80% by then. The rest of the tendering will be done while frying.

• Do not allow the chicken to overcook while boiling.

Masala Powders:

• Roast the Masala Powder ingredients on a very small fame only till a nice delicate aroma wafts. If the masala ingredients get too well roasted, the powder is bound to get a rancid, burnt taste.

• I have used Khuskhus in my recipe. But actually Khuskhus is optional. You may omit it if you are not able to get Khuskhus.

How to Fry the Chicken:

• Fry the 80% boiled chicken pieces with the Masala Powder only till the pieces turn light golden brown. If you fry it further, the pieces will get hard when they cool down.

• After the Masala Powders are added do not fry for more than 2-3 minutes. Remember the Masalas are already roasted. Frying long may result in the Masala getting burnt.

Kaju Chicken Fry | Andhra Style Kaju Chicken Fry | Chicken Fry Recipe | Vismai Food

| nonvegetarian
  • Prep Time 1 min
  • Cook Time 30 mins
  • Resting Time 30 mins
  • Total Time 1 hr 1 min
  • Servings 5


  • For the Marinade:
  • 1 Kg Chicken
  • 1/2 tsp Turmeric
  • Salt – To taste
  • 1/2 tbsp Ginger Garlic Paste
  • For Boiling the Chicken:
  • 1 Kg Marinated Chicken
  • ¾ Cup Water
  • For Masala Powder:
  • 2 tbsp Coriander Seeds (Dhaniya sabut)
  • 1 tsp Cumin (Zeera)
  • 1 tsp Peppercorns (Kali Mirch)
  • 3 - 4 Cardamom (Ilaichi)
  • 6 -7 Cloves (Laung)
  • 1/3 Cup Coconut Powder
  • 1 tbsp Khuskhus ( Poppy Seeds)
  • 1.5 inch Cinnamon (Dalchini)
  • For Frying the Chicken:
  • 1/3 Cup Oil
  • 4 Sprigs Curry Leaves
  • ½ tbsp Ginger Garlic Paste
  • 1/3 Cup Cashews
  • Boiled Chicken pieces
  • Roasted Masala Powder
  • 1 ¼ tbsp Red Chilli Powder
  • Salt – To taste


  1. Apply salt, Turmeric, and Ginger Garlic paste to chicken pieces and let it marinate for at least 30 minutes.
  2. Roast the ingredients for Masala Powder on very low flame till a fine aroma wafts. Remember to add Coconut and Khuskhus at the very end to the pan.
  3. Grind the roasted masala ingredients to a fine powder after they cool down.
  4. Add water to the marinated chicken and boil in a Pressure Cooker on a high flame. Put the flame off after two whistles are heard. Let the steam escape.
  5. Heat oil and fry the cashews to a golden brown. Keep aside.
  6. In the same oil, put in the Curry leaves and Ginger Garlic paste. Add the chicken pieces along with the water (Stock) and fry till golden brown. Take care to stir so that it doesn’t stick and burn at the bottom.
  7. It will take approximately 20 minutes for the chicken pieces to turn into light golden brown. At that time, add Chilli powder, salt, the roasted and ground masala powder, and the fried Cashew nuts. Fry just for 2-3 minutes and take down.

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