Indian Cashew Chicken

By flour_arrangements

Ingredients

• 1 size: about 1 cup)
• 3 time :       refrigerate 3 hours or overnight.
• 1 time :     Cook 1 hour
• 2/3 2/3 2/3 cup cashews, toasted
• 2/3 2/3 2/3 cup fat-free Greek-style yogurt
• 1/4 1/4 1/4 cup tomato paste
• 2 2 2 tablespoons white vinegar
• 1 1/4 1 1/4 1/4 teaspoons garam masala
• 1 1 1 teaspoon ground coriander
• 1 1 1 teaspoon grated peeled fresh ginger
• 1/4 1/4 1/4 teaspoon ground red pepper
• 2 2 2 garlic cloves, chopped
• 4 4 14 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
• 2 2 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
• Cooking spray
• 2 3/4 2 3/4 3/4 cups finely chopped onion (2 large)
• 2 2 2 green cardamom pods, lightly crushed
• 1 1 1 (2-inch) cinnamon stick
• 2 2 2 cups fat-free, less-sodium chicken broth
• 1 1 1 cup organic tomato puree (such as Muir Glen Organic)
• 1 1 1 teaspoon Hungarian sweet paprika
• 1/4 1/4 to teaspoon salt (salt to taste)
• 3 3 3 tablespoons half-and-half
• Chopped fresh cilantro (optional)

Details

Servings 6

Preparation

Step 1

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.

3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.