Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Unsalted cashew nuts
3 tb Vegetable oil
1 md Onion -- finely chopped
1 ts Garam masala
1 ts Garlic -- crushed
1 ts Ginger -- crushed
1/4 ts Red chili powder or cayenne
-pepper
1/4 ts Coriander powder (optional)
1/4 ts Turmeric powder
1 lb Boneless, skinless chicken
-breasts -- cut into 1" strips
1/2 cn Crushed tomatoes
1/4 c Heavy cream
1/4 c Golden raisins
1/2 ts Cardamom powder
Garam masala blend:
5 Cloves
5 Cardamom pods
1 Cinnamon stick
1 Bay leaf
1 pn Mace
Garam masala blend:
Grind together garam masala spices until powdery.
Chicken:
Place cashew nuts in small bowl and cover with hot water. Soak 30
minutes and drain most of the water. Blend nuts in blender until
they form a somewhat smooth paste that retains some texture. Heat
oil in a saucepan or wok and saute the onions until golden brown.
"Splutter fry" 1/2 ts garam masala powder, and reserve the
remainder to garnish the finished dish. Quickly add garlic, ginger,
red chili powder, coriander powder and turmeric powder to the pan.
Add the chicken and mix well until the meat is sealed with the
spices, about 2 minutes. Mix in tomatoes and simmer until the
chicken is cooked. Then add the cashew paste and cream. Bring to a
boil. If needed, correct the consistency of the dish by adding
water. You want a smooth, slightly thick sauce. Raise heat and
"simmer" dish until the oil floats on top. Add raisins. Garnish
with remaining garam masala and cardamom powder.
Serves 2 as a main dish, 4 if served with other dishes.
