Duncan’s Indian Cashew Chicken
Duncan’s Indian Cashew Chicken is a take on the Indian dish “Murgh Makhani”. This recipe varies but typically has a thick sauce punctuated with Indian spices. To mimic the full-bodied sauce, I like to caramelize onions and later simmer the mixture to a thick, marinara-like consistency. Serve over basmati rice or with naan bread.
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 400ml can tomato puree
1 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
1 cup chopped carrots and peas (optional)
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. (You don’t have to marinade if you don’t have the time to wait).
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. If you want to add some vegetables, add these now. I roughly chop some carrot and add about 3/4 cup of frozen peas. Cook 1 hour or until thick. Remove from heat. Discard cinnamon stick.
As this is a cashew sauce based dish - I like to garnish the meal with some roasted cashews, almond flakes and mustard seeds. To roast these nuts, gently heat 2 tablespoons of vegetable oil in a pan and slowly roast, stirring often to prevent any burning.
Mustard seeds can be found in the herb aisle of your grocery store. Indian shops usually sell a better variety, a darker coloured seed.
I hope you love it.
Bon Appetite ~ Duncan 
