Indian Cashew Chicken

You will need:
2 medium onions
2 tbsp tomato paste
1/3 cup cashews (2 oz)
1 1/2 tsp garam masala*
1 tsp garlic pulp (like through a garlic press)
1 tsp chili powder
1 tbsp lemon juice
1/4 tsp turmeric
1 tsp salt
1 tbsp plain yogurt
2 tbsp corn oil (canola oil okay)
1 tbsp fresh cilantro
1 tbsp golden raisins
3 1/4 cups chicken, skinned, boned, and cubed
2 1/2 cups button mushrooms
1 1/4 cups water
Extra cilantro to sprinkle on top

Cut the onions into quarters and run them through a food processor or blender. (If you’re a glutton for punishment, dice them by hand.) Add the tomato paste, cashews, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt; blend.

In a saucepan, heat the oil, lower the heat to medium, and put in the blended mix. Fry for about 2 minutes. Add the cilantro, golden raisins, and chicken and cook for another minute. Add the mushrooms and water; stir and simmer over low heat for about 10 minutes. Check to see that the chicken is cooked; the sauce should thicken, but if it doesn’t, it’s still very very tasty. Sprinkle with the extra cilantro and serve with saffron rice or potato cakes. Serves four with sides.

*This is a spice mix available at Indian markets and many large supermarkets, Cost Plus, and Trader Joe’s. If yours doesn’t have it, you can make your own by grinding 4 inch-long cinnamon sticks, 3 cloves, 3 black peppercorns, 2 black cardamon pods with husks removed, and 2 tsp black cumin seeds together in a mortar.


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