Chicken With Yoghurt And Cashew Nuts Recipes

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

YOGURT-BRAISED CHICKEN WITH CASHEWS AND RAISINS

Steps:

• Place chicken, skin side up, on rimmed baking sheet. Mix 1 1/2 tablespoons salt, 3 teaspoons cumin, 1 teaspoon cardamom, and cayenne in small bowl. Sprinkle chicken generously on all sides with spice mix. Let stand 2 hours.
• Combine 1 cup raisins and 1 1/2 cups hot water in medium bowl. Cover; soak until raisins are soft, at least 30 minutes and up to 1 hour. Drain, reserving soaking liquid. Blend raisins and 3 tablespoons reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.
• Place yogurt in medium bowl; whisk 1 minute to lighten. Add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin, and 1/2 teaspoon cardamom and whisk to blend.
• Heat butter in large nonstick skillet over high heat. Add chicken, skin side down, and sauté until brown, about 6 minutes per side. Add remaining 1 1/2 cups raisins, cashews, and cloves. Slowly stir in yogurt mixture. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
• Transfer chicken to platter. Whisk raisin paste and 1/3 cup lemon juice into sauce. Simmer to blend, whisking constantly, about 4 minutes. Season with salt, pepper, and more lemon juice, if desired. Spoon over chicken.

CHICKEN DRUMSTICKS WITH CASHEW & TURMERIC (KALMI KEBAB)

Steps:

• Put the cashew nuts in a bowl and cover with enough boiling water from the kettle to cover. Set aside for at least 2 hrs to soften. Drain the nuts, then blend until smooth in a small food processor with the lemon juice.
• Mix the nut paste with the yogurt in a large bowl, and add the lemon, ginger, garlic, turmeric, chilli powder, carom seeds (if using), garam masala, cumin, black pepper, and cream.
• Using a sharp knife, make 2-3 slashes on each chicken drumstick and coat them with the spiced yogurt. Cover the bowl and leave the chicken to marinate in the fridge for 1-2 hrs, or overnight if you have the time.
• Heat the oven to 220C/200C fan/gas 7. Put the ghee or oil in a large roasting tin and heat it in the oven until it is really hot.
• Arrange the chicken in a single layer in the roasting tin. Spoon half the marinade over the legs and return the tin to the oven.
• After 15 mins, turn the legs over and spread over the remaining marinade. Put in the oven for a further 15 mins, until the chicken juices run clear when pierced with a knife.
• Preheat the grill to its hottest setting and grill the chicken for 3-4 mins until browned. Transfer to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.

CHICKEN IN A CASHEW NUT SAUCE

Steps:

• Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
• Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
• In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
• When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
• Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
• After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

CHICKEN AND CASHEW NUT CURRY

Steps:

• Heat the butter and oil in a large frying pan and the chicken pieces.
• Turn them to prevent them from sticking to the pan and brown the pieces well.
• Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
• Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
• Simmer 10 minutes.
• Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
• take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
• Add to the pan with the remaining whole cashews.
• Season with salt and pepper.
• If wished, finish with yoghurt and garnish with fresh coriander just before serving.
• Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.