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.
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
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)
How to Make It
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.
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.
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.
This was a delicious recipe and my whole family, even the kids, liked it. It made the whole house smell delicious. Next time I make it I will probably add a jalapeno or serrano pepper to the onions. We don't care for thigh meat so we used all boneless skinless breasts. I need to double the recipe next time so we have leftovers!
I really liked this recipe. Like other reviewers say, it is something you would order at a restaurant. I followed the recipe, except at the end I added in a little more red pepper, cardamom, coriander, and garam masala, just to spice it up a bit more. I served it with basmati rice and naan. I would definitely make this again.
Instead of marinading ahead of time, I used the spices and other ingredients (minus the tomato puree) as a pan sauce. Just let the chicken thighs simmer until they reached 180 degrees. Saved me a lot of time and I was very happy with the results. Definately glad I had naan to soak up the tasty juices, too. Solid recipe.
I liked this recipe, but felt like it was missing something. I'm not sure what is missing, but I might just add more of the spices next time. I use no salt added canned tomato products and I wonder if I should add some extra salt. I'll keep messing with this recipe because it was definitley worth making again.