Prep 15 mins
Cook 30 mins
This is an adaptation of a traditional Bora Muslim recipe. You’ll find cashew dishes all over India, but like almonds, they are generally associated with Mogul or Muslim cuisines. Here they serve to bind the sauce. Serve this with pita and rice and chilled sliced red onions tossed in fresh lemon juice and sprinkled with paprika.
- 1 cup raw cashews or 1 cup roasted cashews, plus
- 1⁄4 cup roasted cashews, for serving
- 4 whole dried red chilies
- 1 cinnamon stick, 1-inch piece
- 6 whole cloves
- 3 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 medium onion, coarsely chopped
- 8 garlic cloves
- fresh ginger, 2-inch piece, peeled and sliced
- 1⁄2 cup unsweetened dried shredded coconut or 1⁄4 cup ground raw cashews or 1⁄4 cup ground roasted cashews
- 1⁄3 cup canola oil
- 1 teaspoon ground black pepper
- 2 lbs boneless skinless chicken thighs, cut crosswise into thirds
- 2 cups water
- 1 teaspoon salt (to taste)
- Process 1 cup of the raw cashews to a powder in a food processor.
- Combine the chiles, cinnamon stick, cloves, coriander, cumin, onion, ginger, coconut and ¾ cup of the ground cashews in a large saucepan or casserole over low heat. Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes. Keep a cup of water beside the stove as the mixture cooks. As the spices begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.
- Add the remaining ground cashews and cook, stirring, 5 more minutes. Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
- Add the water and the salt, bring to a boil, turn the heat down and simmer, partially covered, until the chicken is tender, 15-20 minutes. Taste for salt and sprinkle with the remaining ¼ cup roasted cashews. Serve hot.