Velvet Chicken with Spices, Cashews, and Ghee

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

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

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