Indian Cashew Chicken Recipe

Indian Cashew Chicken

Servings: 6 (serving size: about 1 cup)

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)

Procedure:

  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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