Indian Cashew Chicken

  • tifscatku Posted: 11/06/08
    Worthy of a Special Occasion

    This was amazing!!! Funny enough I forgot the cashews, which in a way made the dish more economical and fewer fat grams. I didn't miss it, but would like to try it again with them. I also forgot to marinate the chicken overnight, and since the spices were strong enough, it did not matter. The sauce is very silky and do not reduce the amount of chicken broth. The yogurt really makes it thick. I did not serve this with rice and loved it.

  • mcvachon Posted: 08/20/09
    Worthy of a Special Occasion

    added seeded diced jalapeno with onion. perfect spiciness!

  • Kingwoodcook Posted: 11/05/08
    Worthy of a Special Occasion

    I followed the directions exactly. My family enjoyed this meal and I will be making this again. I marinated the chicken overnight and served it with brown rice and naan.

  • shaftermee Posted: 01/05/09
    Worthy of a Special Occasion

    I found this recipe disappointing. It was quite bland, despite marinating the chicken for about 6 hours. The only change I made to the recipe was omitting the carmadon seeds because they were really expensive and I wasn't sure I'd use them again. Instead I added ground cinnamon and nutmeg, but the dish still was bland. I'd say this was "just okay", but it was too much work for it not to be far better. Sorry, but I won't make this one again.

  • stlarchitect27 Posted: 12/29/08
    Worthy of a Special Occasion

    Delicious! I love Indian food, but I'm usually too intimidated to try to cook it at home. This recipe was fairly easy, but it did take nearly 2 hours start to finish, so it's not good for working night meals. Rather than spending $20 on spices I wouldn't otherwise use, I subbed 1/2 tsp of ground cardamom and 1 tsp of ground cinnamon for the whole spices, which worked fine. I served it with basmati rice and steamed broccoli. My fiance was very impressed!

  • nilofer Posted: 11/10/08
    Worthy of a Special Occasion

    This was a good recipe, but not something I would describe as "Indian". As someone who cooks Pakistani and Indian meals regularly, I did not think this tasted very "Indian". It also took longer than the time I usually require to make an Indian meal.

  • judekempf Posted: 03/04/09
    Worthy of a Special Occasion

    This dish was just OK. I was surprised that it got 5 stars from a lot of the reviewers. The time to prepare was WAY TOO LONG for the outcome. The taste of the sauce was just too "tomatoey" and lacking in spices. It really did taste like a low fat tikka masala, without all the creaminess. I don't think I will waste all the ingredients and time for this again.

  • shankoene Posted: 03/17/09
    Worthy of a Special Occasion

    I made this recipe as written except for using less red pepper (I was afraid it would be too spicy and I was taking to a potluck). It definitely needed the full amount of red pepper (if not more) as it was too mild and somewhat sweet.

  • kadams Posted: 11/09/08
    Worthy of a Special Occasion

    This was delicious. Followed the recipe exactly and served with brown rice and naan.

  • ErnieB Posted: 11/14/08
    Worthy of a Special Occasion

    I love Indian food and couldn't wait to try this recipe! It came out as good as dishes I've had at some restaurants - with a fraction of the fat and calories. I did add a teaspoon of curry powder for additional aroma and real "Indian essence. And I made the marinade mixture in a blender - next time, I'll use the food processor. I served it with white rice infused with a few cardomam pods. It all looked and tasted excellent!

  • nycook7 Posted: 11/16/08
    Worthy of a Special Occasion

    WONDERFUL!!!! First Indian recipe I've cooked that is as good as a restaurant. Next time I'll double the quantity and freeze half because it takes so long to cook. Even better the next day. Served with naan bought at the grocery store.

  • Chandraceta Posted: 11/24/08
    Worthy of a Special Occasion

    Great recipe! I couldn't find anything in the store that said tomato puree, so I subbed spaghetti sauce and it was totally fine. The only thing I would change is - the sauce came out a little watery, so I would either halve the amount of broth added or cook the rice in the sauce to soak it up.

  • mbeezie Posted: 02/08/09
    Worthy of a Special Occasion

    This is delicious. The only I didn't like was the look of the grainy sauce from the cashews. Served it with naan - will make again and again.

  • GrantMeWings Posted: 01/04/09
    Worthy of a Special Occasion

    I really enjoyed this dish! I marinated only 30 minutes, and substituted 2 pounds of pork tenderloin for the chicken. I served it with steamed cauliflower and brown basmati rice. I wish I had used ground cardamom, as I know I'm going to bite into one of the whole pods some time or another!

  • CharmCityCook Posted: 01/25/09
    Worthy of a Special Occasion

    This will quickly become one of my CL superstars. LOVED it! It's kind of a cliche, but my husband called this "restaurant quality," and it really was. One of things you make and you can't believe you turned out something so professional-seeming. I used a slightly higher ratio of breast to thigh, just because we prefer white meat, but otherwise followed the recipe exactly and wouldn't change a thing. PERFECTION!

  • YmmatNella Posted: 02/08/09
    Worthy of a Special Occasion

    Very tasty. I love butter chicken, but it's got too much fat; this is a reasonable substitue...all the flavour, a fraction of the fat.

  • reubli Posted: 02/22/09
    Worthy of a Special Occasion

    I followed the recipe thoroghly and though there was nothing wrong with the dish, I really expected more flavor for the effort. None of the spices in this dish stand out and as a fan of Indian cuisine, I would have like more pronounced flavors.

  • keroppi Posted: 04/26/10
    Worthy of a Special Occasion

    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.

  • MIJenn Posted: 06/14/10
    Worthy of a Special Occasion

    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.

  • carmed Posted: 01/11/11
    Worthy of a Special Occasion

    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.

  • JessicaJJM Posted: 05/31/11
    Worthy of a Special Occasion

    Amazing dish, tastes just as if you had ordered it from an indian resturant downtown. Best served alone with a thick bread or kaan.

  • jeichner Posted: 09/04/12
    Worthy of a Special Occasion

    Really, really good! So nice to have an option when I want something different for my chicken.

advertisement

More From Cooking Light