One of my favorite Indian food flavors of all time. Especially over saffron rice, which enhances the taste and aroma of this dish. You can use dark meat, but I prefer chicken breasts, as it tends to be juicier. I typically brine the chicken breasts or filets for anywhere between one hour to 24 hours in advance.
Servings 4
Ingredients
- ¼ cup cashew halves
- ¼ cup boiling water
- 3 cloves garlic, peeled
- 1 (1/2 inch) piece fresh ginger root, peeled and chopped
- 3 tablespoons vegetable oil
- 2 bay leaves
- 1 large onion, minced
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 skinless, boneless chicken breast halves – diced
- 4 button mushrooms sliced
- ¼ cup tomato sauce
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup plain yogurt
- 1 teaspoon cornstarch, mixed with equal parts water
Directions
- Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes.
- Place garlic and ginger in food processor and blend until smooth; set aside.
- Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes.
- Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder.
- Stir in chicken and cook for about 3 minutes. Add mushrooms and cook for another 2 or 3 minutes.
- Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
- Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally.
- Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
- Remove bay leaves and discard
- Serve over saffron rice