Rajamundry Special Chashew Chicken Pakodi | Kaju Chicken Pakodi

Rajamundry Special Chashew Chicken Pakodi, also known as Kaju Chicken Pakodi, is a traditional dish from the city of Rajamundry in Andhra Pradesh, India. It is made by marinating chicken in a mixture of spices and cashew paste, shaping the mixture into small balls or pakodis, and deep-frying them. The dish is typically served as an appetizer or a snack, and is often accompanied by mint or tamarind chutney.


  • 500g chicken breast, cut into small cubes
  • 1 cup cashews, soaked in water for 2 hours
  • 2 onions, finely chopped
  • 2 green chilies, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon ginger paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • Oil for deep frying


  1. In a blender, grind the soaked cashews to a fine paste.
  2. In a mixing bowl, combine the cashew paste, chicken cubes, onions, green chilies, garlic, ginger paste, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
  3. Shape the mixture into small balls or pakodis.
  4. Heat oil in a deep-fryer or a deep pan.
  5. Carefully drop the pakodis into the hot oil and fry until golden brown.
  6. Drain the pakodis on a paper towel to remove excess oil.
  7. Serve hot with mint or tamarind chutney.

Note: You can also add some chopped coriander or mint leaves to the mixture for added flavor.

Enjoy your Rajamundry Special Chashew Chicken Pakodi | Kaju Chicken Pakodi






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