Chicken in a Cashew Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
The introduction of nut pastes into North Indian cooking is a wonderful Mughlai influence. My husband loves almond or cashew based chicken dishes such as this. (I have adjusted the typo for the quantity of the water in the recipe - you should get a fairly viscous sauce, which thickens as it stands) Ingredients:
1 lb chicken breast fillet, cubed |
8 ounces mushrooms |
1/3 cup cashew nuts |
2 tablespoons golden raisins (sultanas) |
1 large onion |
2 tablespoons tomato puree |
1 teaspoon garam masala |
1 teaspoon garlic paste |
1 teaspoon chili powder |
1/4 teaspoon turmeric powder |
1/2 teaspoon coriander powder |
1 teaspoon salt |
1 tablespoon lemon juice |
1 tablespoon plain yogurt |
1/4 cup water |
2 tablespoons vegetable oil |
Directions:
1. Puree onions in blender till just smooth.
2. Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
3. In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
4. Saute gently for 2 minutes, adjusting the heat if needed.
5. Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
6. Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
7. When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.
|
|