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1
Heat oil in large skillet or wok over medium heat.
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2
Stir in onion and cook until soft and golden (about 5 minutes), adding water 1 Tbsp at a time to prevent sticking.
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3
Add in garlic, ginger, coriander, garam masala, cumin, turmeric, and chili powder.
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4
Stir in chicken, covering it with all the seasonings.
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5
Add the tomato paste and chicken broth.
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6
Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
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7
Meanwhile, place the cashews, 1/4 cup water, milk and yogurt into food processor.
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8
Process until smooth.
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9
(Alternately you could mash up the cashews by hand.
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10
This won't taste as good but it will work.)
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11
Stir the cashew mixture and golden raisins into the skillet with the chicken.
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12
Simmer for 10 minutes, stirring occasionally.
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13
Ladle about 1/2 cup of the sauce into a separate bowl or measuring cup.
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14
Whisk in the cornstarch until smooth.
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15
Stir or whisk the cornstarch mixture into the chicken mixture and continue cooking for 1 to 2 minutes.
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16
Remove from heat and let cool about 10 minutes.
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17
Cover and put the refrigerator for 4-24 hours.
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18
Yes, you have to wait!
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19
Otherwise the sesonings will not blend together and it just won't taste as good.
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20
Reheat using an oven (350F 25 minutes), microwave, or stove.
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21
Serve atop basmati or brown rice.
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22
If desired garnish with chopped cashew halves or sliced almonds and fresh chopped cilantro.
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23
OMAC Directions: Instead of storing in the refrigerator for 4-24 hours, place in a foil-lined 9X13 casserole dish and cover with foil.
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24
When frozen, remove pan.
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25
To thaw: put in refridgerator overnight and then bake in 350F oven 35 minutes or until warm.
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26
To cook from a frozen state: leave covered with foil and bake at 350F for 60 minutes or until warm.
