Name: Cashew Chicken Curry recipe by Tisa Jacob (Thomas) at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 ½ pounds skinned, bone-in chicken, cut into 1- 1/2 inch pieces; 2-4 tablespoon red chili powder or cayenne pepper; 2 teaspoon black pepper; ½ teaspoon turmeric; juice of 1 lemon; salt; ½ inch piece peeled ginger, roughly chopped; 6 whole cloves garlic; 4-5 sprigs cilantro; 1 sprig mint; 1 teaspoon cumin; 2 tablespoon coriander powder; ¼ cup cashews soaked in ½ cup water; 1/4 cup tablespoon cooking oil (I use canola); 1 whole star anise; pinch fennel seeds; 1 small stick cinnamon; 2 cardamom pods; 1 large red onion finely chopped; water (upto 1- 1/2 cups); salt; ¼ cup plain non fat yoghurt; ½ teaspoon garam masala; 1 teaspoon sugar; ¼ cup half and half; chopped cilantro (2-3 sprigs) for garnish

Ingredients Serving: 6

1 ½ pounds skinned, bone-in chicken, cut into 1- 1/2 inch pieces
2-4 tablespoon red chili powder or cayenne pepper
2 teaspoon black pepper
½ teaspoon turmeric
juice of 1 lemon
salt
½ inch piece peeled ginger, roughly chopped
6 whole cloves garlic
4-5 sprigs cilantro
1 sprig mint
1 teaspoon cumin
2 tablespoon coriander powder
¼ cup cashews soaked in ½ cup water
1/4 cup tablespoon cooking oil (I use canola)
1 whole star anise
pinch fennel seeds
1 small stick cinnamon
2 cardamom pods
1 large red onion finely chopped
water (upto 1- 1/2 cups)
salt
¼ cup plain non fat yoghurt
½ teaspoon garam masala
1 teaspoon sugar
¼ cup half and half
chopped cilantro (2-3 sprigs) for garnish

Instructions

Marinade chicken with red chili powder, black pepper, turmeric, lemon juice and salt. Keep aside for 15- 30 minutes to half an hour. Meanwhile, process the ginger, garlic, cilantro, mint, cumin, coriander, cashews with water.
Heat oil in dutch oven/large deep set skillet. Add chicken and deep brown on all sides of pieces for about 7-10 minutes. Pieces do not have to cook through.
Take out chicken from oil and set aside. Crush star anise, fennel seeds, cinnamon, cloves and cardamom in mortar and pestle. Add to the oil used for chicken, in the pan.
Stir in onions on medium heat. Cook until soft. Pour in the ground paste. Pour a small amount of water into the blender vessel to shake clean any leftover paste. Pour this into pan.
Saute ingredients until moisture evaporates, mixture is fragrant and color changes to a pale green/brown, about 5-7 minutes. Add chicken. Add remaining water.
Add salt to taste. Bring ingredients to boil on high heat. Reduce heat to medium-low and allow to cook for an additional 25 minutes. Stir in yoghurt until blended with curry.
Add garam masala, sugar. Stir. Pour in half and half. Mix once and turn off heat. Sprinkle with cilantro. Serve warm with green rice, white rice, naan, maybe even parotta. Anything that spins your orbit.

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