Monday, 3 November 2014

CASHEW CHICKEN


Chicken being a staple these days, its recipes needs variation and colour and constant reinvention. Otherwise boredom sets in. It is absolutely necessary for a fish lover like me to prepare chicken to that level of perfection where I am tempted to have a full bowl within minutes. Given my medical condition, I am forced to curtail my carbohydrate intake, hence the proteins I take in needs to be tasty without affecting their nutrient value....much. To strike a balance between taste and retaining nutritive value is what the need of the hour is.
    My senior and junior can give you 10 points instantly in favour of this popular bird, as they absolutely love it, off course with flatbreads typical of the Indian subcontinent. I called them popular bird considering their wide range of acceptability worldwide They are most common type of poultry in the world. They are a major world-wide source off eggs and meat. Their meat being so soft, its very easy and timesaving to cook.
    This simple recipe of Cashew chicken is perhaps a descendant of Shahi Murgh which is a richer version and calls for delectable spices. May be the original recipe was invented in Royal kitchens. Since I have no research on it, its better to go straight with the recipe. I have used very less spices in it as it calls for a mild taste, a bit sweet rather than hot and spicy.

INGREDIENTS :
Chicken : 500 gm
Plain Yogurt : 200gm
Cashew Nuts : 7 to 8 [raw]
Raisins : 5
Melon Seeds : 1/4 tsp
Black Peppercorns : 1 tsp
Bay Leaf : 1 big
Dry Red Chillies : 4 to 5
Red Chilli Powder : 1 tsp
Onion :  big
Garlic Paste : 2 tbsp
Salt : As per taste.
Oil : 2 tbsp
Ghee [clarified butter] : 1 tbsp

METHOD :
Wash and cut the chicken into slightly bigger sizes. Beat the yogurt and add to the chicken. Add salt as required. Marinate very well for about 3 hours.

Slice the onions. Put into the blender cashews,raisins and melon seeds and blend to a smooth paste. Heat oil and ghee in a wok. Temper with bay leaf, black peppercorns and dry red chillies. Take out the dry red chillies and keep aside.

Put in the onion slices and fry till golden brown. Add the garlic paste and fry till the raw smell goes and it releases a nice fragrance. Add the spice paste and keep stirring for about 2 minutes. Add the salt and chilli powder. Mix well.

Put in the chicken along with the marinade. Mix well and cover. Put the burner at low. Check and stir every 5 minutes to avoid burning and sticking. Your chicken should be ready in 40 to 45 minutes.

Transfer to a serving bowl. Garnish with the tempered dry red chillies. Have hot accompanied by butter nuns/chapaties/rotis/paranthas and pickles.



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