Cashew Chicken With Yogurt Marinade Recipe
Ingredients
| Yogurt Marinade | ||
| Plain yogurt | 1 Cup (16 tbs) | |
| Minced ginger | 2 Teaspoon | |
| 1/4 teaspoon each: white pepper, ground cardamom, and ground allspice | ||
| Cashew Sauce | ||
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Small, minced | |
| Garlic | 2 Clove (5gm), minced | |
| Cashews | 1/2 Cup (16 tbs), roasted | |
| 1/4 teaspoon each: ground cardamom, chili powder, and turmeric | ||
| Plain yogurt | 1 1/2 Cup (16 tbs) | |
| 2 chicken breasts, skin intact, boned | ||
| Cashews | 1/2 Cup (16 tbs), garnish | |
Directions
Combine marinade ingredients in a bowl.
Spoon into a resealable plastic bag.
Cut chicken breasts in half, place in bag, and seal bag securely.
Turn bag several times so chicken is completely coated by marinade.
Refrigerate and marinate for 1 1/2 hours.
Drain and discard marinade.
While chicken is marinating, prepare the cashew sauce.
Heat the butter in a saucepan; saute onion, garlic, nuts, and spices for 5 minutes, stirring occasionally.
Cool.
Puree mixture in a food processor fitted with a steel blade.
Blend mixture into yogurt.
Stir to combine ingredients.
Set aside until needed.
Preheat stovetop grill.
Cook each chicken piece over medium-high heat, skin side down first, for about 5 minutes, turning chicken pieces once during grilling.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken pieces to individual plates.
Drizzle chicken with warm cashew sauce.
Sprinkle with chopped cashews and serve hot with rice.
Spoon into a resealable plastic bag.
Cut chicken breasts in half, place in bag, and seal bag securely.
Turn bag several times so chicken is completely coated by marinade.
Refrigerate and marinate for 1 1/2 hours.
Drain and discard marinade.
While chicken is marinating, prepare the cashew sauce.
Heat the butter in a saucepan; saute onion, garlic, nuts, and spices for 5 minutes, stirring occasionally.
Cool.
Puree mixture in a food processor fitted with a steel blade.
Blend mixture into yogurt.
Stir to combine ingredients.
Set aside until needed.
Preheat stovetop grill.
Cook each chicken piece over medium-high heat, skin side down first, for about 5 minutes, turning chicken pieces once during grilling.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken pieces to individual plates.
Drizzle chicken with warm cashew sauce.
Sprinkle with chopped cashews and serve hot with rice.
Chef
