Description
In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat.
Ingredients
- ¼ cup cashew halves
- ¼ cup boiling water
- 3 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger root, peeled and chopped
- 3 tablespoons vegetable oil
- 2 bay leaves, crumbled
- 1 large onion, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 skinless, boneless chicken breast halves – diced
- ¼ cup tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup plain yogurt
- 1 teaspoon cornstarch, mixed with equal parts water
Instructions
- Place cashews in a small bowl
- and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion
- and cook until soft
- about 3 to 5 minutes. Mix in garlic/ginger paste
- and season with coriander
- garam masala
- cumin
- turmeric
- and chili powder. Stir in chicken
- and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover
- reduce heat
- and simmer for 15 minutes
- stirring occasionally.
- Meanwhile
- place the cashews
- along with the water in which they were soaked
- and the cream and yogurt into food processor. Process until smooth.
- Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes
- stirring occasionally. Stir in the cornstarch mixture
- and continue cooking for 1 to 2 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4