Otherwise known as murgh makhani or butter chicken here in the states. I am pretty sure Cooking Light knew what they were up to calling this dish Indian Cashew Chicken. If my memory serves me right, I believe the traditional murgh makhani is chicken marinated in cream and spices and then it’s cook in a tandoor, finished in a sauce of spices, butter and I believe a cashew paste. Maybe I shouldn’t be writing this without actually knowing the facts but it’s my blog so….
So, I made Cooking Light’s Indian Cashew Chicken and the results were good.
This recipe starts with marinating chicken in a cashew, yogurt spice mix.
It’s not cooked in a tandoor or even a grill, instead a dutch oven. Simmered with a fistful of spices, onion and some tomato.
It’s not heavy, it looks like it might be but it’s not.
We ate it along riced cauliflower instead of rice and some toasted naan, I mean it is Indian cuisine, gotta keep something legit. I would make this again, maybe even throw a little butter in there.