Indian Cashew Chicken

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.

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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.

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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.