This classic butter chicken is loaded with flavorful spices and is decadent enough for a special occasion.
- 1/2 cup raw cashews
- 1/2 cup water
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 1/4 cups Mountain High™ original whole milk plain yoghurt
- 2 tablespoons ground garam masala
- 3/4 teaspoon Kashmiri chile powder
- 1 1/4 teaspoons salt
- 1 cup chopped onions
- 2 tablespoons finely chopped peeled gingerroot
- 2 cloves garlic
- 2 tablespoons butter
- 1/4 teaspoon ground turmeric
- 1 can (6 oz) tomato paste
- 1 1/2 cups water
- 2 tablespoons finely chopped fresh cilantro leaves
- Place cashews in small bowl with 1/2 cup water; soak in refrigerator at least 8 hours or overnight. In medium bowl, mix chicken, 1/2 cup of the yoghurt, 1 tablespoon of the garam masala, the chile powder and 1/2 teaspoon of the salt; stir to coat. Cover and refrigerate at least 3 hours but no longer than 8 hours.
- Drain cashews; mix with onions, gingerroot and garlic in food processor. Cover and process 2 to 3 minutes, scraping down side several times, until mixture forms a smooth paste. Set aside.
- Heat 12-inch nonstick skillet over medium-high heat; add chicken with marinade. Cook chicken 6 to 8 minutes, stirring frequently, until chicken is no longer pink in center; remove and set aside.
- Reduce heat to medium; in same skillet, melt butter. Add remaining 1 tablespoon garam masala and the turmeric . Stir to blend; cook 1 minute. Add tomato paste; cook 3 minutes, stirring constantly. Stir in cashew mixture until completely blended. Cook 3 minutes, stirring occasionally. Add 1 1/2 cups water, the chicken, remaining 3/4 cup yoghurt and remaining 3/4 teaspoon of salt; stir to combine. Heat to simmering; cook 8 minutes, stirring occasionally. Top with cilantro; serve with rice, if desired.
Garam masala is a blend of ground spices common in India, Pakistan and other South Asian cuisines. Although it can vary widely, it typically contains black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg and green cardamom.
Kashmiri chile powder is deep red in color and is used for color as well as seasoning.
Serve with basmati rice.
Total Servings: 6 servings
1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 630mg; Potassium 670mg; Total Carbohydrate 16g (Dietary Fiber 2g); Protein 23g
% Daily Value: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron 15%
Exchanges: 1 Other Carbohydrate, 1/2 Vegetable, 2 1/2 Very Lean Meat, 1/2 High-Fat Meat, 1 1/2 Fat
Carbohydrate Choices: 1