Boneless chicken breast pieces marinated in yogurt and spices then cooked in a rich tomato based sauce with cashews and served over steamed basmati rice.
Mix the cumin, chili powder, garam masala, cayenne, salt, garlic, ginger, olive oil, lemon juice, and yogurt together in a large bowl until well combined.
Add the chicken pieces to the bowl and toss to coat the chicken in the marinade then cover the bowl and refrigerate for 8 to 12 hours.
THE RICE:
Rinse the rice very well in a bowl under cold water until the water in the bowl is clear.
Drain the rice then put the rice into a medium-size saucepan along with the oil over medium-high heat.
Saute the rice in the oil, stirring often, for about 1 minute.
Stir 1 1/2 cups of water and the salt in with rice and bring to a boil.
Place a lid on the pan then reduce the heat to low and simmer the rice, without removing the lid, for 15 minutes.
Turn off the heat, making sure to keep the lid, and let sit on the stove for 15 more minutes.
THE CURRY:
Melt the butter in a large wok over medium heat.
Add the onion to the wok and cook, stirring often, until onion softens, about 2 minutes.
Add the chicken and the marinade to the wok and cook, stirring occasionally, for about 5 minutes.
Pour in the tomato puree, heavy cream, and 1/4 tsp of salt then bring to a boil
Reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes.
Stir in the cashews and simmer, stirring occasionally, for an additional 5 minutes.
Season with salt & pepper to taste then serve over steamed rice.
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