Sunday, October 7, 2012

Grilled Chicken with a Cashew-Tomato Sauce

As a disclaimer for the rest of the month, this month's cookbook of the month on chowhound is 660 Curries, one of my favourite books, so you're likely going to see a lot of curry recipes up here this month.

This recipe is listed in the book's appetizer section, but I think it makes a fantastic main as well. The sauce is excellent. He calls for the use of balti masala, but states that any store-purchased blend would work. Cashews, tomato, cream, and spices are an outstanding combination.

One year ago: Chana Masala
Two years ago: Caramel Apple Blackout Cake
Three years ago: Raspberry-Topped Lemon Muffins

Grilled Chicken with a Cashew-Tomato Sauce (from 660 Curries)

1/2 cup thickened yogurt (strained yogurt)
2 tbsp finely chopped cilantro
2 tsp ginger paste
1 tsp garlic paste
1 tsp balti masala
1 1/2 tsp coarse salt
1 lb boneless, skinless chicken breasts, cut into 1" strips
1 tbsp Ghee or canola oil
1/4 cup cashews, ground
1/2 cup canned tomato sauce (I used crushed tomatoes)
1/2 tsp cayenne
1/4 cup heavy cream

1. Combine yogurt, 1 tbsp of cilantro, ginger paste, garlic paste, balti masala, and 1 tsp of salt in medium bowl. Add chicken, stir to coat, and refrigerate covered for 30 minutes - 6 hours.
2. Preheat a gas grill or broiler.
3. Thread chicken strips onto skewers, leaving the marinade on the chicken.
4. In a small saucepan over medium heat, heat ghee. Sprinkle ti ground cashews and cook, stirring constantly while nuts brown, 1 minute.
5. Add tomato sauce, cayenne, and remaining 1/2 tsp salt to the nuts. Reduce heat to medium-low and simmer, covered, until ghee starts to separate, 6 - 8 minutes.
6. Meanwhile, cook chicken on grill or in broiler until done.
7. Stir cream into sauce and simmer 2 minutes to warm.
8. Stir 1 tbsp cilantro into sauce.
9. Slide chicken off skewers, spoon sauce over kebabs, and serve.

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