Kaju Murgh Masala Recipe
Kaju Murgh Masala
Chicken in Cashew Nut Gravy
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken (Murgh) - can use white or dark meat cut into bite-sized pieces
2 medium Onions (Pyaz) - rough chopped
2 cloves Fresh Garlic (Leh-sun) – crushed
8 oz (apx 2 ½ Cups) White Button Mushrooms (Khumbi) - sliced
½ Cup Raw Cashews (Kaju)
2 Tbs
Ghee
(Indian clarified butter) - can substitute Olive Oil if desired
2 Tbs Tomato Paste
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
1 Tbs Plain Yogurt (Dahi)
1 Tbs Golden Raisins (Kishmish)
1 ½ tsp
Garam Masala
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Kosher Salt (Namak) - or to taste
¼ tsp Turmeric Powder (Haldi)
Juice of ½ Lemon (Nimbu Ras) = apx 1 Tbs
1 ¼ Cup Water
For Garnish:
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
1 Tbs Raw Cashew Pieces (Kaju)
Preparation:
- Place onion in a food processor or blender and purée until smooth - Add garlic, cashews, tomato paste, yogurt, garam masala, red chile powder, salt, turmeric powder, and lemon juice to food processor/blender - Process mixture for 1-1/2 minutes until smooth
- Heat ghee in a large kadahi, wok, or heavy bottomed pan over medium-high heat - Once ghee is hot, add the onion/cashew mixture - Fry for 2 minutes
- Add 1 Tbs of the chopped coriander leaves, the golden raisins, and the chicken to the onion/cashew mixture - Allow to cook for 1-2 minutes just to give chicken a little sear
- Add mushrooms and water - Mix well - Bring to a simmer
- Reduce heat to low/medium-low - Cover and allow to simmer for 10 minutes or until chicken is cooked through (gravy should be relatively thick, continue to cook [uncovered] until gravy reaches desired consistency if necessary)
- Garnish and serve hot with plain basmati rice
