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M U R G H I
M E I N
K A J U
(Chicken with Cashews)
authentic Indian chicken dish using ingredients available in most
American grocery stores.
1 tbsp. chopped fresh ginger
5 cloves garlic (or more to taste)
3 lbs chicken pieces
10 dried chili peppers soaked in ˝ cup warm water for 15 minutes,
water drained and reserved
1 teaspoon cumin seeds
˝ cup unsalted cashews
1 ˝ cups water
˝ cup cooking oil
2 medium onions sliced
4 teaspoons salt
3 tablespoons ketchup
1 teaspoon sugar
Mash the garlic and ginger together to make a paste. Rub in on the
chicken. Place chicken in a covered dish in the refrigerator for 1-2
hours to allow it to absorb flavors.
Grind soaked chilies and cumin seed together using some of the water
from the chilies to make a paste.
Separately grind cashews into a paste, adding water as necessary.
In a heavy pan heat oil. Add onions and sauté until lightly browned.
Add chili paste and cook for about three minutes. Add chicken and
brown for about 10 minutes. Add salt and 1 cup water.
Bring to a boil, reduce heat and simmer covered until chicken is done.
Turn up heat. Add cashew paste, ketchup and sugar. Cook until slightly
thickened, about 2 minutes. Serve hot.
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