Cashew chicken recipe

Banglahunt desk


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 cup organic tomato puree (such as Muir Glen Organic)

1 teaspoon Hungarian sweet paprika

1/4 teaspoon salt

3 tablespoons half-and-half

Chopped fresh cilantro (optional)

How to Make It
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.

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.

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