Prep 20 mins
Cook 15 mins
The introduction of nut pastes into North Indian cooking is a wonderful Mughlai influence. My husband loves almond or cashew based chicken dishes such as this. (I have adjusted the typo for the quantity of the water in the recipe - you should get a fairly viscous sauce, which thickens as it stands)
- 1 lb chicken breast fillet, cubed
- 8 ounces mushrooms
- 1⁄3 cup cashew nuts
- 2 tablespoons golden raisins (sultanas)
- 1 large onion
- 2 tablespoons tomato puree
- 1 teaspoon garam masala
- 1 teaspoon garlic paste
- 1 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon coriander powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon plain yogurt
- 1⁄4 cup water
- 2 tablespoons vegetable oil
- Puree onions in blender till just smooth.
- Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
- In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
- Saute gently for 2 minutes, adjusting the heat if needed.
- Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
- Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
- When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.
I am not too sure how thick it should be but 1 1/4 cups of water was too much. I would just add water until it looks right. I ended up adding some mashed potatoes mix to the sauce to thicken it up. I was very good over rice.