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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A take on the Indian dish murgh makhani, this Indian cashew chicken recipe features a thick sauce flavored with Indian spices and spice blends such as garam masala, coriander, ginger, and ground red pepper. Serve over brown basmati rice or with naan flatbread. Ingredients:
2/3 cup cashews, toasted |
2/3 cup fat-free greek-style yogurt |
1/4 cup tomato paste |
2 tablespoons white vinegar |
1 1/4 teaspoons garam masala |
1 teaspoon ground coriander |
1 teaspoon grated peeled fresh ginger |
1/4 teaspoon ground red pepper |
2 garlic cloves, chopped |
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces) |
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces |
cooking spray |
2 3/4 cups finely chopped onion (2 large) |
2 green cardamom pods, lightly crushed |
1 (2-inch) cinnamon stick |
2 cups fat-free, less-sodium chicken broth |
1 cup organic tomato puree (such as muir glen organic) |
1 teaspoon hungarian sweet paprika |
1/4 teaspoon salt |
3 tablespoons half-and-half |
chopped fresh cilantro (optional) |
Directions:
1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.
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