*  Exported from  MasterCook  *
 
                               SHAHI CHICKEN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Unsalted cashew nuts
    3       tb           Vegetable oil
    1       md           Onion, finely chopped
    1       t            Garam masala, after a
                         -commercial mix, or a
                         -homemade blend (grind
                         -together 5 cloves, 5
                         -cardamom pods, 1 cinnamon
                         -stick, 1 bay leaf, pinch of
                         -mace unti powdery)
    1       t            Crushed garlic
    1       t            Crushed ginger
      1/4   t            Red chili powder or cayenne
                         -pepper
      1/4   t            Coander powder (opt)
      1/4   t            Turmeric powder
    1       lb           Boneless, skinless chicken
                         -breasts, cut into 1″ strips
      1/2   cn           Crushed tomatoes
      1/4   c            Heavy cream
      1/4   c            Golden raisins
      1/2   t            Cardamom powder
 
   Place cashew nuts in small bowl and cover with hot water. Soak 30
   minutes and drain most of the water. Blend nuts in blender until they
   form a somewhat smooth paste that retains some texture. Heat oil in a
   saucepan or wok and saute the onions until golden brown. “Splutter
   fry” 1/2 teaspoon of the garam masala powder, and reserve the
   remainder to garnish the finished dish. Quickly add garlic, ginger,
   red chili powder, coriander powder and turmeric powder to the pan.
   Add the chicken and mix well until the meat is sealed with the
   spices, about 2 minutes. Mix in tomatoes and simmer until the chicken
   is cooked. Then add the cashew paste and cream. Bring to a boil. If
   needed, correct the consistency of the dish by adding water. You want
   a smooth, slightly thick sauce. Raise heat and “fimmer” dish until
   the oil floats on top. Add raisins. Garnish with remaining garam
   masala and cardamom powder. Serves 2 as a main dish, 4 if served with
   other dishes.
  
 
 
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