Chicken in Cashew Nut Sauce (Indian) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This a recipe I found in an Indian cookbook but added some personal touches to make it my own. Ingredients:
2 medium onions |
2 tablespoons tomato paste |
1/4 cup cashew nuts |
1 1/2 teaspoons garam masala |
1 teaspoon garlic, pulp |
1 teaspoon minced ginger |
1 teaspoon chili powder |
1 teaspoon curry powder |
1 teaspoon cumin |
1 tablespoon lemon juice |
1/4 teaspoon turmeric |
1 teaspoon salt |
1 tablespoon plain yogurt |
2 tablespoons corn oil |
1 tablespoon chopped cilantro |
1 lb boneless chicken breast, sliced |
1/2 cup half-and-half |
1/2 cup chicken broth |
1 tablespoon salted butter |
Directions:
1. Cut the onions into quarters and place in food processor/blender for one minute.
2. Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
3. Process all ingredients until well combined to form a puree.
4. In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
5. Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
6. Serve garnished with chopped fresh cilantro over basmati rice.
7. You may add additional chili powder/cayenne pepper to increase the spiciness.
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