Shahi Chicken

1 hours Prep: 40 minutes Cook: 30 minutes

384 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	cashew nuts	unsalted
3	tablespoons	vegetable oil
1	medium	onion	finely chopped
1	teaspoon	garam masala
1	teaspoon	garlic	crushed
1	teaspoon	ginger	crushed
1/4	teaspoon	red pepper flakes	or cayenne pepper
1/4	teaspoon	coriander	optional, ground
1/4	teaspoon	tumeric powder
1	pound	chicken breast halves, boneless and skinless	cut into 1" strips
1/2	can	tomatoes, canned, crushed
1/4	cup	heavy whipping cream
1/4	cup	golden raisins
1/2	teaspoon	cardamom seeds	powder

Directions

Place cashew nuts in small bowl and cover with hot water.

Soak 30 minutes and drain most of the water.

Blend nuts in blender until they form a somewhat smooth paste that retains some texture.

Heat oil in a saucepan or wok and sauté the onions until golden brown.

"Splutter fry" 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish.

Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan.

Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes.

Mix in tomatoes and simmer until the chicken is cooked.

Then add the cashew paste and cream. Bring to a boil.

If needed, correct the consistency of the dish by adding water.

You want a smooth, slightly thick sauce.

Raise heat and "fimmer" dish until the oil floats on top.

Add raisins. Garnish with remaining garam masala and cardamom powder.

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Nutrition Facts

Serving Size 176g

Amount per Serving

Calories 384 49% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 117mg	39%
Sodium 93mg	4%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	4%
Sugars 7.0g
Protein 37.0g	74%

Vitamin A	5%		Vitamin C	5%
Calcium	4%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq