Rating: 4 stars
26 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 15

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.

Abby Huck, Ottawa, Ontario
Recipe by Cooking Light October 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

340 calories; calories from fat 36%; fat 13.6g; saturated fat 3.4g; mono fat 5.8g; poly fat 2.6g; protein 36.7g; carbohydrates 18.7g; fiber 3.8g; cholesterol 91mg; iron 3.2mg; sodium 435mg; calcium 83mg.
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