Velvet Chicken with Spices, Cashews, and Ghee

Name: Velvet Chicken with Spices, Cashews, and Ghee
Yield: Makes 4 Main-Course Servings
Cuisine: India
Ingredients: 1½ pounds boneless, skinless chicken breasts, cut on an angle into strips 2 to 3 inches long and ½ inch wide; 1½ cups heavy cream or 2 cups plain yogurt, drained in a cheesecloth-lined strainer for 1 hour to overnight or 1 cup plain Greek-style yogurt; 2 cloves garlic, chopped; 3 tablespoons Goan Red Spice Paste, or to taste; 1-inch piece fresh ginger, peeled and grated; 1 cup roasted cashews; Salt; ⅓ cup ghee or 2 tablespoons vegetable oil; 1 onion, finely chopped; Pepper

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This is a somewhat rich dish because of the ghee. If you want to lighten it, replace the cream with plain yogurt (drained as directed) and leave the ghee out entirely. But the rich nuttiness of the ghee, combined with the nuttiness of the cashews, is hard to beat. Serve with basmati rice.

Ingredients

⅓ cup ghee or 2 tablespoons vegetable oil
1 onion, fi

Asia
India
Stew
Main course
Gluten-free

Method

In a pan large enough to hold the stew, heat 2 tablespoons of the ghee or the 2 tablespoons oil over medium to medium-high heat. Add the onion, garlic, and ginger and cook, stirring occasionally, for 6 t