Indian Cashew Chicken

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A take on the Indian dish murgh makhani, this entrée recipe varies but typically has a thick sauce punctuated with Indian spices. To mimic the full-bodied sauce, we caramelize onions and later simmer the mixture to a thick, marinara-like consistency. Serve over brown basmati rice or with naan. Use homemade yogurt and also sub it for the half and half to make this SCD legal.
Ingredients
2/3 cup cashews, toasted
2/3 cup fat-free Greek yogurt
1/4 cup tomato paste
2 Tbsps white vinegar
1 1/4 tsp garam masala
1 tsp ground coriander
1 tsp grated peeled fresh ginger
1/4 tsp ground red pepper
2 cloves garlic, chopped
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 oz)
2 (8 oz) 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 tsp Hungarian sweet paprika
1/4 tsp salt
3 Tbsps half-and-half
Fresh cilantro, chopped (optional)
 
Directions
1. 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.
2. 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.
3. 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.
 
Notes:
Yield: 6 servings (1 cup each)

Calories: 340
Total Fat: 13.6g
Fiber: 3.8g
Sodium: 435mg
Categories:
Meal   DinnerCuisine   Indian
Dish   Main DishMain Ingredient   Chicken




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