July 14, 2014

Chicken in Cashew Nut Sauce

Cashews have always been my favorite ! Raw, roasted, toasted, in food :)  My mom used to hide cashews from me in the top shelves where I could not reach I remember .... Memories !! Recently when deciding to make a new dish,  found this recipe in  an Indian cookbook borrowed from our local library. I can never follow exact instructions aside baking recipes almost every time...Some creativity depending on mood and time brings in a little innovation for better or worse in my food :P This turned out perfect for a weekend indulgence dinner !! Yes, this is a rich dish...

Cashew chicken served on rice

Prep Time : 20 mins
Cooking Time : 30 mins
Serves : 4 -5

Ingredients :
  • 3 tbsp canola oil
  • 2 cups sliced onions (1 large one)
  • 4 ounces finely ground unsalted cashews ( I used roasted)
  • 1 tsp finely grated fresh ginger
  • 1 tsp finely grated garlic
  • 1/2 tsp cayenne
  •  1-2 tbsp unsalted butter
  •  1 lb chicken ( I used thighs with bone )
  • 1/2 cup whole or low fat yogurt whisked and at room temperature
  • salt to taste ( 1-2 tsp)
Method :
  • Heat 2 tbsp oil in the medium skillet and fry the onion till well browned. Cool slightly and grind the onion with 1/4 cup of water, cashews,ginger, garlic and cayenne until it forms a smooth thick paste.
  • In a large saucepan, heat another tbsp oil and the butter.
  • Add cashew-onion paste and stir constantly over medium heat , stirring till sauce turns brown. This takes around 7 mins.
  • Thin out the sauce with the 1/2 cup water and stir in salt.
  • Add in chicken and turn to coat well with the sauce.
  • Simmer, covered over low heat for around 30 mins till cooked.
  • Add whisked yogurt .
  • Serve with hot rice or chapati .
Enjoy :)

Ajanta from Walnut Creek

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