1. Cut the onions into pieces and grind them in a blender for about a minute. Add the tomato paste, cashews, garam masala, turmeric, garlic, chili powder, lemon juice, salt, and yogurt. Grind for another 2 minutes.
2. In a large sauce pan, heat 2 tablespoons of oil over medium high heat. When hot, pour in the ground mixture. Stir occasionally and sauté for 5 minutes. Lower the heat to medium and then add the chicken pieces. Cook for a few minutes. Add the mushrooms and then pour in 2 cups of water. Cover the pan with the lid and set the heat on low to simmer for 10 minutes or until the chicken is cooked through. Garnish with chopped cilantro.
- Soaking the cashews in water for 10 minutes makes grinding them easier.
- Using shiitake or crimini mushrooms compliment the texture of this dish instead of using white mushrooms.
3 Tbs tomato paste
1/3 cup cashews
1 1/2 tsp garam masala
1/4 tsp turmeric
1 tsp garlic
1 tsp chili powder
1 Tbs lemon juice
1 tsp salt
1 Tbs yogurt
3 1/4 cups chicken, boneless and skinless, cut into pieces
2 1/2 cups mushrooms, halved
1 Tbs cilantro, chopped
Created by Kachi Balakrishnan, Chicken with Mushrooms in Cashew Sauce is a unique Indian recipe in that most Indian recipes do not use mushrooms. The flavor and texture of the sauce are truly delightful and complement the chicken and mushrooms perfectly. Serve with any simple rice dish.