Indian Cashew Chicken Recipe

Name: Indian Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup cashews, toasted; 2/3 cup fat-free Greek-style yogurt; 1/4 cup tomato paste; 2 tablespoons white vinegar; 1 1/4 teaspoons garam masala; 1 teaspoon ground coriander; 1 teaspoon grated peeled fresh ginger; 1/4 teaspoon ground red pepper; 2 garlic cloves, chopped; 4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces); 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces; Cooking spray; 2 3/4 cups finely chopped onion (2 large); 2 green cardamom pods, lightly crushed; 1 (2-inch) cinnamon stick; 2 cups fat-free, less-sodium chicken broth; 1 cup organic tomato puree (such as Muir Glen Organic); 1 teaspoon Hungarian sweet paprika; 1/4 teaspoon salt; 3 tablespoons half-and-half; Chopped fresh cilantro (optional)

Servings: persons

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

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.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2/3 cup cashews, toasted, 2/3 cup fat-free Greek-style yogurt, 1/4 cup tomato paste, 2 tablespoons white vinegar, and more.

Yes, Indian Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Cashew Chicken

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