Shahi Chicken

Recipe Ingredients

1/2 cup	118ml	Unsalted cashew nuts
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1 teaspoon	5ml	Garam masala - after a
		Mix - or a
		Blend - (grind, together 5 cloves, 5
1		-- 1 cinnamon
1		Bay leaf - pinch of
		Until powdery)
1 teaspoon	5ml	Crushed garlic
1 teaspoon	5ml	Crushed ginger
1/4 teaspoon	1.3ml	Red chili powder or cayenne - pepper
1/4 teaspoon	1.3ml	Coriander powder - (opt)
1/4 teaspoon	1.3ml	Turmeric powder
1 lb	454g / 16oz	Boneless - skinless chicken
		Cut into 1" strips
1/2		Crushed tomatoes
1/4 cup	59ml	Heavy cream
1/4 cup	40g / 1.4oz	Golden raisins
1/2 teaspoon	2.5ml	Cardamom powder

Recipe Instructions

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.

Source:
Fine Cooking Magazine, 3/98

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