Chicken Cardamom Masala With Cashews Food

CHICKEN CURRY WITH CASHEWS

Steps:

• Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
• Just before serving:
• Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

CHICKEN CARDAMOM MASALA

Steps:

• In a large bowl, combine the yogurt, garam masala, cardamom, cinnamon stick, chili powder, ginger, and salt. Add the chicken, turning to coat. Let marinate for as long as you have time-if more than an hour, place the bowl in the refrigerator.
• Using a rubber spatula, scrape off as much of the yogurt marinade from the chicken as possible; reserve the marinade. Pat the chicken dry using paper towels, and sprinkle with the turmeric.
• Heat a tablespoon or so of oil in a wide pot over high heat. Add the chicken and cook, turning occasionally, for 10 minutes, or until the skin is nicely browned. You may have to do this in two batches in order not to crowd the pot.
• 4 Remove the chicken, reduce the heat and sauté the onions and garlic for 4 to 5 minutes, until starting to soften. Add the chicken, the reserved marinade, the cashews, and tomato paste, cover, and cook for 25 to 30 minutes, until the chicken is cooked through.
• 5 Stir in the cream (if desired) and cook for 2 more minutes, garnish with cilantro.
• Variation: If you would like to make a thick sauce without adding a lot of calories, add another ½ cup of yogurt along with the marinade and chicken.

CHICKEN CARDAMOM MASALA WITH CASHEWS

Steps:

• Place garam masala, cardamom, cinnamon stick, chile flakes, ginger, and salt in a mortar and lightly crush with a pestle. Place chicken, yogurt, and spice mixture in a large bowl, turning chicken to coat. Let marinate, covered and refrigerated overnight.
• Using a rubber spatula, wipe excess marinade from chicken; reserve marinade. Pat chicken with paper towels to dry; sprinkle with turmeric.
• Heat about 1 tablespoon oil in a Dutch-oven over high heat. Working in batches if necessary, add chicken and cook, turning occasionally, until skin is nicely browned, about 10 minutes.
• Remove chicken from pot and set aside. Reduce heat and add onions and garlic. Cook, stirring, until softened, 4 to 5 minutes. Return chicken to pot, along with reserved marinade, cashews, and tomato paste. Cover and cook, 10 to 15 minutes. Add carrots and cauliflower, cover, and continue cooking until chicken is cooked through, about 15 minutes more.
• Stir in cream or yogurt, if using, and cook 2 minutes more. Garnish with cilantro and serve immediately.