Ingredients
-
1
-
8
-
1/3
-
2
-
1
-
2
-
1
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Chicken in a Cashew Sauce,The introduction of nut pastes into North Indian cooking is a wonderful Mughlai influence. My husband loves almond or cashew based chicken dishes such as this. (I have adjusted the typo for the quantity of the water in the recipe – you should get a fairly viscous sauce, which thickens as it stands),I am not too sure how thick it should be but 1 1/4 cups of water was too much. I would just add water until it looks right. I ended up adding some mashed potatoes mix to the sauce to thicken it up. I was very good over rice.
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Steps
|
1
Done
|
Puree Onions in Blender Till Just Smooth. |
|
2
Done
|
Add Tomato Puree, Cashews, Garam Masala, Garlic, Chili Powder, Coriander Powder, Lemon Juice, Turmeric, Salt and Yoghurt and Blend For a Minute. |
|
3
Done
|
in a Large Pan, Heat Oil on Medium Heat, and Pour the Onion-Spice Mixture Into It. |
|
4
Done
|
Saute Gently For 2 Minutes, Adjusting the Heat If Needed. |
|
5
Done
|
Add the Chicken Cubes and Golden Raisins and Continue to Stir-Fry For a Minute. |
|
6
Done
|
Add the Mushrooms, Pour in the Water, and Allow to Simmer Covered Over Medium-Low Heat For 10-12 Minutes. |
|
7
Done
|
When Chicken Is Cooked and Sauce Has Thickened, Remove to Serving Dish, Garnish With Chopped Cilantro If Desired, and Serve. |
