Chicken Pasanda

Prep Time: 8 Minutes

Cook Time: 10 Minutes

Ready In: 18 Minutes

Servings: 6

Cooking light recipe - Yogurt combines with cashew cream to replace heavy cream in this fragrant and traditional Pakistani dish. The spicy chicken is accompanied by refreshing pineapple and the mellow cashew-yogurt sauce. Use the pita wedges to scoop up the remaining sauce.

Ingredients:

1/2 cup roasted cashews

2 cups plain low-fat yogurt

1 cup coarsely chopped onion

1/4 cup fresh lemon juice

2 tablespoons chopped fresh ginger

2 jalapeno peppers

2 1/2 teaspoons ground coriander

3/4 teaspoon ground cardamom

3/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

1 teaspoon salt (divided)

24 ounces boneless skinless chicken breast halves (cut into thirds)

2 teaspoons vegetable oil

1 cup cubed fresh pineapple

2 tablespoons chopped cashews, roasted

2 tablespoons chopped fresh cilantro

24 inches pita bread (each cut into 6 wedges)

Directions:

1. Place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. Add yogurt and process until well blended. Remove from processor and set aside.
2. Combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. Process until finely chopped.
3. Combine spices in a large zip lock bag. Add 1/2 tsp salt and chicken. Seal bag and shake to coat.
4. Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces. Cook 4 minutes on each side or until done. Remove chicken from pan and keep warm.
5. Add onion mixture to pan. Reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. Add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
6. Spoon 1/2 cup of yogurt mixture on to each of 6 plates. Top each serving with 3 chicken pieces. Sprinkle each serving with pineapple, cashews, and cilantro. Arrange 4 pita wedges on each plate.

By RecipeOfHealth.com