Ingredients for Chicken In A Cashew Sauce
- Chicken Breast Fillet
- 8 oz cremini mushrooms (sliced)
- Cashew Nuts
- 1/4 cup golden raisins
- Onion
- 1/2 cup tomato puree
- 1 teaspoon garam masala
- Garlic Paste
- 1 teaspoon chili powder (adjust to taste)
- Turmeric Powder
- 1 tablespoon coriander powder
- salt to taste
- 1 tablespoon lemon juice
- Plain Yogurt
- 1/2 cup water (or more for a thinner sauce)
- Vegetable Oil
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How to Make Chicken In A Cashew Sauce
- Puree 1 large onion in a blender until smooth.
- Add 1/2 cup tomato puree, 1/2 cup raw cashews, 1 teaspoon garam masala, 2 cloves garlic (minced), 1 teaspoon chili powder (adjust to taste), 1 tablespoon coriander powder, 1 tablespoon lemon juice, 1/2 teaspoon turmeric powder, salt to taste, and 1/4 cup plain yogurt to the blender. Blend for 1 minute until a smooth paste forms.
- Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat. Pour the onion-spice mixture into the pan.
- Sauté gently for 2 minutes, stirring occasionally, adjusting the heat as needed to prevent burning.
- Add 1.5 lbs boneless, skinless chicken cubes and 1/4 cup golden raisins. Stir-fry for 1 minute until the chicken is lightly browned.
- Add 8 oz cremini mushrooms (sliced), and pour in 1/2 cup of water (or more for a thinner sauce). Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from heat. Garnish with freshly chopped cilantro and serve hot with rice or naan.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
27g
Fat
12g
Carbs
5g
