Servings |
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Ingredients
Spice Mix
- 2 teaspoons kosher salt plus more to taste
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 2 teaspoons garam masala
Cashew Cream
- 3/4 cup whole roasted cashews
- 2 cups cold water
Chicken
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons butter divided
- 1 yellow onion chopped or sliced
- rest of the reserved spice blend
- 2 tablespoons tomato paste
- 4 finely minced garlic cloves
- 1 tablespoon finely minced ginger
- 1 cup chicken broth
- Prepared cashew cream
- 1/3 cup sliced green onions
- 1/3 cup freshly chopped cilantro
- freshly squeezed juice of one lime plus extra wedges for service
Ingredients
Spice Mix
Cashew Cream
Chicken
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Instructions
- Combine Spice mix and use a little more than half to marinade the chicken, and the rest to add to the sauce.
- Cut chicken thighs into quarters. Combine chicken with 1 tablespoon vegetable oil and spice blend, and marinated for 4 to 12 hours.
- Melt butter over medium high heat and add chicken to pan in a single layer. Cook in two batches rather than crowd the pan. Sear for 4-5 minutes on both sides and set aside.
- Return pan to medium-heat and add butter, onion, leftover spice, tomato paste, garlic and ginger. Cook stirring for five minutes and add chicken stock. Bring to a boil and return chicken to pan.
- Add cashews and water to a blender and blend on high. Add to pan. Reduce heat to medium and reduce sauce for 20-30 minutes.
- Stir in green onion and cilantro.
- Serve over rice with lime wedges.
Recipe Notes
Adapted from https://www.youtube.com/watch?v=wXtPoTDZvmM