Cardamom and Ginger Chicken with Cashews

by Heavenly Housewife on 25. Sep, 2009 in Chicken, Indian food, main course

Here is another Hubby favorite. I have to admit that I haven’t made this one in a while. I really love this dish too, but the overnight marinading sometimes puts me off. Plus, as per Mr P, this dish really should be served a day after making it because it tastes much more flavorful once its been sitting a while. When I do make it, I like to make a big batch because it freezes really well, and if I do go through all the trouble of making it, its just as easy to make double. On a day I am doing nothing I could serve this to Hubby (after defrosting) and he will think a big fuss is being made over him. All I have to do is cook the rice. If you haven’t figured it out yet my dears, there’s nothing Hubby loves more than to be fussed over. It gives him a little glow to his complexion. There’s nothing wrong with making your significant other think you worked really hard, even if you didn’t, especially if there is something lovely in the shops at the moment.

Serves 4 (2 chicken thighs per serving)

Ingredients:

8 skinless chicken thighs, on the bone

2 tablespoons of garam masala

7 cardamom pods, bruised with a pestle and mortar

1 teaspoon of ground cinnamon

1 teaspoon of chilli flakes

2 teaspoons of chopped fresh ginger

2 teaspoons of salt

5oz full fat plain yogurt (Greek yogurt is even better though)

1 teaspoon turmeric

2 finely chopped onions

3 cloves of garlic, chopped

2 oz cashews

2 tablespoons of tomato paste

3 tablespoons of olive oil

First, combine the garam masala, cardamom pods, cinnamon, cilli flakes, ginger, salt, turmeric and yogurt. Mix into a paste. Cover the chicken thighs in the paste and let it sit overnight, covered and refrigerated.

Once marinated, fry onions and garlic in olive oil until softened. Add chicken with any extra marinade, plus add just enough water to cover the chicken. Add tomato paste. Once the chicken is cooked, reduce the liquid to a desired consistency (I like the sauce to be nice and thick, personally). Finally, add cashews.

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