If there's one cuisine that slightly intimidates me, it's Indian cuisine. There is definitely an art and science about the combination of spices to create complex flavors. Friends who do cook Indian food often just make it seem so effortless! If you're like me and enjoy Indian food but are intimidated at the thought of making it at home, don't worry. This recipe is easy, as long as you have all the ingredients on hand. Probably the only spice that folks might have to look harder for are the green cardamom pods. If you don't have access to the pods, you can substitute it with 1/2 teaspoon of ground cardamom.
Indian Cashew Chicken
recipe from Cooking Light
- 2/3 cup cashews, toasted
- 2/3 cup 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 or 1/2 teaspoon ground cardamom
- 1 (2-inch) cinnamon stick
- 2 cups chicken broth
- 1 cup tomato puree
- 1 teaspoon Hungarian sweet paprika
- 1/4 teaspoon salt
- 3 tablespoons half-and-half
- Chopped fresh cilantro (optional)
Combine first 9 ingredients in a blender or food processor; process until smooth. Place chicken in a large bowl and pour processed nut mixture over chicken, tossing to coat. Cover with plastic wrap and refrigerate overnight.
Heat a large Dutch oven over medium-low heat and 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.
- Add chicken and processed nut 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 sauce has thickened.
- Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick and garnish with fresh cilantro, if desired. Serve over rice.