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Cashew Chicken With Yogurt Marinade Recipe
|Low fat plain yogurt||1 Cup (16 tbs)|
|Minced fresh ginger||2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Cashew sauce||4 Tablespoon (As Needed)|
|Onion||1 Small, minced|
|Garlic||2 Clove (10 gm), minced|
|Roasted cashews||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Low fat plain yogurt||1 1⁄2 Cup (24 tbs)|
|Chicken breasts||2 , skin intact, boned|
|Chopped cashews||1⁄2 Cup (8 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 1813 Calories from Fat 856
% Daily Value*
Total Fat 100 g154.4%
Saturated Fat 34.9 g174.6%
Trans Fat 0.1 g
Cholesterol 307 mg
Sodium 817 mg34%
Total Carbohydrates 107 g35.7%
Dietary Fiber 8.1 g32.3%
Sugars 54 g
Protein 133 g266%
Vitamin A 37.1% Vitamin C 48.8%
Calcium 120.1% Iron 69.3%
*Based on a 2000 Calorie diet
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.
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.