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Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce


Chicken breasts halves without skin – boneless
6 pounds
2” piece fresh ginger – quartered
1 piece
Garlic cloves – peeled
3 medium
Small onion – quartered
1 medium
1 cup
Plain yoghurt
1 cup
4 or to taste
Vegetable oil
3 tbsp
Almonds  - ground
Cashews – ground
Cloves – ground
½ tsp
Cardamom pods – pounded lightly
5 whole
Salt and pepper
to taste 
Cilantro and tomato wedges
for garnish

Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato, cilantro and yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture the skin a few times. Heat oil in a large pan over medium heat and saute whole peppers for 1- 2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute 1-2 minutes, stirring. Do not let spices burn. Immediately stir in onion-tomato puree, followed by chicken pieces. Cover and bring to a boil over high heat. Reduce heat to medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes, stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes longer. Chicken can be kept, covered, 2 days in refrigerator. Add a few tablespoons more yogurt when reheating. Garnish with cilantro and tomato wedges and serve.