Spicy Cashew Chicken
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Ingredients
¼ pound whole raw cashews (unroasted)
1½ pounds (660 g) boneless, skinless chicken, cubed
2 TBSP (28 g) ghee, divided
2 cups (480 ml) hot water
salt and black pepper to taste
1 cup (150 g) mushrooms, sliced
1 medium jalapeño chili, seeded and chopped
38 grams whole raw cashews (unroasted)
660 grams boneless, skinless chicken, cubed
2 TBSP (30 ml; 28 g) ghee, divided
480 ml hot water
salt and black pepper to taste
150 grams mushrooms, sliced
1 medium jalapeño chili, seeded and chopped
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Instructions
- Blend the cashews into smooth consistency, using a food processor or blender. Do not over-blend as this will turn the cashews into an oily paste.
- Leave it to stand for a few minutes.
- On a stovetop pan, sauté the chicken in 1 TBSP (15 ml) of ghee over medium heat.
- Brown on both sides.
- Add in the hot water, salt, and pepper.
- Cook on a low flame until chicken is tender.
- Strain the broth from the chicken and set both aside.
- In a separate pan, melt the remaining 1 TBSP (15 ml) ghee and sauté the ground cashew nuts on low heat, turning frequently until aromatic.
- Pour in the broth from the chicken (but not the chicken pieces yet), and stir until it is an even paste. It will have a thick consistency.
- Then add in the chicken pieces to the cashew broth mixture and allow to simmer together for a few minutes.
- Finally add in the mushrooms and chilies.
- Simmer for 10 minutes, stirring frequently. Do not allow the cashew "sauce" to burn.
Nutritional Info
Storage
Notes
When Raman first met my extended family on his initial trip to India (which he ventured to take after two years on the diet), we explored many variations of our traditional family recipes that could work for him. This recipe was passed down to us from my maternal grandmother Zulekha Vasi, who was known to her friends and family to always turn out delicious meals with the utmost care and precision--with great attention to using fresh and homemade ingredients. -Nilou
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