Name: Roasted Cashew Chicken with a Fenugreek Sauce (Kaaju Methi Murghi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 cinnamon stick (3 inches long), broken into smaller pieces; 1 chicken (3½ pounds), skin removed, cut into 8 pieces (see box; see also Tips); 2 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 4 tablespoons canola oil; ¼ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; ¼ cup raw cashew nuts; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 1 teaspoon cumin seeds; ½ teaspoon whole cloves; ¼ teaspoon cardamom seeds from green or white pods

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This velvety-smooth sauce is a winning combination of the sweetness of roasted cashews and the perfumed bitterness of fenugreek leaves. Serve the chicken with a bowl of steamed basmati rice for a comforting meal.

Ingredients

4 tablespoons canola oil
1 medium-size red onion, cut in half lengthwise and thinly sliced
¼ cup

Method

Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Add the onion, cashews, cumin seeds, cloves, cardamom seeds, chiles, and cinnamon stick, and stir-fry until the onion slices are brown, the cashews turn dark brown, and the spices smell fragrant, 4 to 6 minutes

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Ingredients

Method

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