Best 2 Chicken With Yoghurt And Cashew Nuts Recipes

Tantalize your taste buds with a culinary journey to India, where flavors dance harmoniously in a symphony of spices. Chicken with Yogurt and Cashew Nuts, a delectable dish from the vibrant streets of Punjab, takes center stage in this article. Succulent chicken pieces are lovingly marinated in a creamy yogurt sauce, imbued with an aromatic blend of ginger, garlic, and fragrant spices.

Alongside this main course marvel, discover a treasure trove of equally enticing recipes. Awaken your senses with Dal Makhani, a rich and hearty lentil dish simmered in a velvety tomato gravy, or indulge in the vibrant flavors of Jeera Aloo, where tender potatoes are tossed with cumin seeds and fresh coriander.

Transport yourself to the bustling alleys of Mumbai with the irresistible Vada Pav, a lip-smacking combination of potato fritters nestled in soft buns and smeared with a tangy green chutney. Savor the delightful crunch of Samosas, filled with savory fillings and fried to golden perfection.

Quench your thirst with a refreshing glass of Mango Lassi, a sweet and creamy blend of ripe mangoes, yogurt, and a hint of cardamom. And as a sweet finale, treat yourself to the divine indulgence of Gulab Jamun, soft and spongy milk solids dumplings drenched in a fragrant rose-flavored syrup.

Embark on this culinary adventure and let the vibrant flavors of India ignite your taste buds, leaving you craving for more.

Let's cook with our recipes!

YOGURT-BRAISED CHICKEN WITH CASHEWS AND RAISINS

Yogurt-Braised Chicken with Cashews and Raisins image

Provided by Susan Feniger

Categories Chicken Yogurt High Fiber Raisin Cashew Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 3-pound best-of-fryer chicken (8 pieces)
1 1/2 tablespoons plus 2 teaspoons coarse kosher salt
4 teaspoons ground cumin, divided
1 1/2 teaspoons ground cardamom, divided
1 teaspoon cayenne pepper
2 1/2 cups raisins (about 12 ounces), divided
1 1/2 cups hot water
4 cups plain yogurt
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
5 tablespoons Clarified Butter
1 cup raw cashews (about 5 ounces)
10 whole cloves
1/3 to 1/2 cup fresh lemon juice

Steps:

Place chicken, skin side up, on rimmed baking sheet. Mix 1 1/2 tablespoons salt, 3 teaspoons cumin, 1 teaspoon cardamom, and cayenne in small bowl. Sprinkle chicken generously on all sides with spice mix. Let stand 2 hours.
Combine 1 cup raisins and 1 1/2 cups hot water in medium bowl. Cover; soak until raisins are soft, at least 30 minutes and up to 1 hour. Drain, reserving soaking liquid. Blend raisins and 3 tablespoons reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.
Place yogurt in medium bowl; whisk 1 minute to lighten. Add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin, and 1/2 teaspoon cardamom and whisk to blend.
Heat butter in large nonstick skillet over high heat. Add chicken, skin side down, and sauté until brown, about 6 minutes per side. Add remaining 1 1/2 cups raisins, cashews, and cloves. Slowly stir in yogurt mixture. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
Transfer chicken to platter. Whisk raisin paste and 1/3 cup lemon juice into sauce. Simmer to blend, whisking constantly, about 4 minutes. Season with salt, pepper, and more lemon juice, if desired. Spoon over chicken.

CHICKEN CURRY WITH CASHEWS

Chicken Curry with Cashews image

Categories Chicken Nut Poultry Dinner Cashew Curry Winter Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

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.

Tips:

Marinate the chicken for at least 30 minutes. This will help the chicken to absorb the flavors of the yogurt and spices.
Use a heavy-bottomed pan or Dutch oven for cooking the chicken. This will help to prevent the chicken from sticking to the pan and will also help to evenly distribute the heat.
Cook the chicken over medium heat. This will help to prevent the chicken from burning and will also help to ensure that it is cooked through.
Stir the chicken frequently while cooking. This will help to prevent the chicken from sticking to the pan and will also help to evenly distribute the heat.
Add the yogurt and cashew nuts to the pan in the last few minutes of cooking. This will help to prevent the yogurt from curdling and will also help to preserve the crunch of the cashew nuts.
Serve the chicken with rice, naan, or your favorite side dish.

Conclusion:

Chicken with yogurt and cashew nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the yogurt and cashew nuts add a creamy and crunchy texture. This dish is sure to be a hit with your family and friends.