Cashew chicken recipe

Banglahunt desk

Ingredients

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.

আরও পড়ুন   নোটবন্দি নিয়ে মুখ্যমন্ত্রী কেন্দ্রকে কটাক্ষ করে যে প্রশ্নগুলি তুলে ধরলেন!

প্রতি মুহূর্তের সব রকম খবর জানতে আমাদের ফেসবুক পেজে লাইট করুন

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