Cooking Pleasures: Chicken In Cashew Nut Sauce

Chicken Curry is going to be my first Non-Vegeterian dish in my blog??..I never thought!! Really, I wanted to introduce Non-Veg items in my blog with Chicken Biryaani. Since we limited our selfs from eating Non-Veg, Iam getting chance to cook Non-Veg very rarely. But, from now onwards I will make sure to blog them when ever I cook at home. This curry actually I made for the small Barbeque type of get-to-geather in Srinivas's office. Then, very limited choice was given to me by him. That is, If I have to prepare Non-Veg then that should be less spicy yet very tasty:-)) Then I thought of making this dish. With no other delay and no more stories here I go with the recipe details.........

Ingredients:

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6 chicken thighs (skinned)

2 big onions

2 tomoatoes (or 3 if needed more gravy)

1/3 cup cashew nuts

2 tsp garlic paste

2 tsp ginger paste

2 tsp chilli powder (can adjust a/c to taste)

1 1/2 tsp turmeric powder

1 cup natural low fat yogurt ( 1 cup here I mean rice cooker cup)

2 caradamom pods (elaichi)

2 cloves (lavanga)

1 bay leaf

1 tsp garam masala

2 tsp coriander powder

salt a/c to taste

Oil for cooking (1 to 2 tbsp oil)

Method:

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Cut chicken thighs into halfs or a/c to your choice size probably small pieces.(Here, we got chicken thighs since I was not decide any dish then, later I made two halfs from one thigh. You can also use boneless chicken, cubed and skinned for this recipe). Wash them mix in with curd (preferably one or two day before curd) and marinate for half-an-hour.
Make onions puree and keep aside.
Make tomato puree with cashews in it. i.e., grind both tamatoes and cashew togeather.
Heat oil in a wide , deep pan (for chicken to be cooked easily).
While chicken get marinated...prepare all other spices and purees as mentioned above.
Add caradamom pods (open the cover and add seeds along with it), cloves to bay leaf in the oil. Fry for 1 min.
Now add onion puree and fry till it starts changing color from white to light brown.
Add tomato and cashew puree along with salt, turmeric powder, chilli powder, coriander powder, garam masala. Mix well and cover the pan and allow to cook on medium heat for 2 to 3 minutes.
Now add marinated chicken and required water if necessary and mix well with all other ingredients.
Cover the pan and cook on low heat for half-an-hour or till the chicken is cooked well by stirring it ocassionaly. Here I mentioned half-an-hour time because chicken should be cooked well.
Once it is done you can garnish with fresh cilantro and very little lime juice if required. Since already curd is present more lime juice can change the taste of the curry.

Note: Cashews reduces the spice also makes the gravy light in color and gives little thickness to the gravy. I had to use them here for Srinivas's office staff memebers:-)) Other wise I generally avoid cashews in chicken or any other non-veg curry. We prefer non-veg items more spicy.

Labels: cashew, chicken, chicken curry, chicken in cashew nut sauce, curries, curry, kaaju, non vegetarian, non vegetarian dishes, nuts

Posted by Meena Kandlakuti on Tuesday, September 26, 2006 at 11:56 AM | Permalink

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