Chicken In Cashew Nut Sauce

This chicken in cashew nut sauce was adapted from a cookbook tittled India's 500 best recepis authored by Shehzad Husain, Rafi Fernandez,Mridula Baljekar and Manisha Kanani. I'm not a cook  book collector but, i can't stop myself from buying this beautiful cookbook which i call as impulse buying.  The book packed with Indian dishes from all over India and scrumptious recepis from savoury to desserts. While flipping the colorful food photos in the book, i got instantly hooked up with this chicken in cashew nut sauce.

Chicken pieces cooked in rich and creamy cashew nut sauce and mildly flavor with  spices. The chicken are moist and absorbed the nutty flavor of the cashew sauce. The original recepi calls for button mushrooms since, i don't have them handy i used enoki or Japanese mushroom and to my delight it tastes wonderful. Lemon juice and tomato puree creates a right balance in this dish, too cut down on the creaminess and sweetness from the cashew and plum sultanas. Best serve with white rice

Ingredients

2 medium onions
500 gm chicken,cleaned
2 cups button/enoki mushrooms
1 1/4 cups water
2 tbsp tomato puree
1/2 cup cashew nuts
1/2 tsp garam masala
3 cloves garlic
1 tsp chilli powder
1 tbsp lemon juice
1/4 tsp turmeric powder
1 tbsp natural yogurt
1 tbsp sultanas
2 tbsp oil
2 tbsp chopped fresh coriander


Methods

In a food processor or blender, grind the onion,tomato puree,cashew nuts,garam masala,garlic,chilli powder,lemon juice,turmeric and yogurt and grind for 1-2 minutes.

In a heavy bottomed pan, heat oil over a medium flame. Add the ground onion mixture and saute for 2 minutes.

Add the chopped fresh coriander,cleaned chicken and sultanas. Stir fry for about 1 minute.

Add the mushrooms,salt and water. Stir and cover with lid. Reduce flame to low and simmer for 10 minutes.

Uncover and stir. Cook uncover for 2-3 minutes or until the chicken cooked through and sauce thickens.

Transfer to a serving bowl and garnish with more chopped fresh coriander.