Chicken in a Cashew Sauce

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)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Puree onions in blender till just smooth.
2. Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute.
3. In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it.
4. Saute gently for 2 minutes, adjusting the heat if needed.
5. Add the chicken cubes and golden raisins and continue to stir-fry for a minute.
6. Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes.
7. When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.