Indian Cashew Chicken

Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 340
Caloriesfromfat 36 %
Fat 13.6 g
Satfat 3.4 g
Monofat 5.8 g
Polyfat 2.6 g
Protein 36.7 g
Carbohydrate 18.7 g
Fiber 3.8 g
Cholesterol 91 mg
Iron 3.2 mg
Sodium 435 mg
Calcium 83 mg

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)

Preparation

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.

Note:

Abby Huck, Ottawa, Ontario,

October 2008