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Taz Doolittle


wwwTazCookscomKajuMurgh MasalaChicken in Cashew NutGravyYield Serves 4-6Ingredients1 lbBoneless/Skinless Chicken Murgh-can use white or dark meatcut into bite-sized pieces2 medium Onions Pyaz-rough ch

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Document on Subject : "Taz Doolittle"— Transcript:

1 Taz Doolittle www.TazCooks.com K
Taz Doolittle www.TazCooks.com Kaju Murgh Masala Chicken in Cashew Nut Gravy Yield: Serves 4 - 6 Ingredients: 1 lb Boneless/Skinless Chicken ( Murgh ) - can use white or dark meat cut into bite - sized pieces 2 medium Onions ( Pyaz ) - rough chopped 2 cloves Fresh Garlic ( Leh - sun ) – crushed 8 oz (apx 2 Cups ) White Button Mushrooms ( Khumbi ) - sliced Cup Raw Cashews ( Kaju ) 2 Tbs Ghee (Indian clarified butter) - can substitute Olive Oil if desired 2 Tbs Tomato Paste 1 Tbs Fresh Coriander Leaves ( Dhania Patta ) - fine chopped 1 Tbs Plain Yogurt ( Dahi ) 1 Tbs Golden Raisins ( Kishmish ) 1 tsp Garam Masala 1 tsp Red Chile Powder ( Lal Mirchi ) 1 tsp Kosher Salt ( Namak ) - or to taste tsp Turmeric Powder ( Haldi ) Juice of Lemon ( Nimbu Ras ) = apx 1 Tbs 1 Cup Water For Garnish: 1 Tbs Fresh Coriander Leaves ( Dhania Patta ) - fine chopped 1 Tbs Raw Cashew Pieces ( Kaju ) Preparation: 1) Place onion in a food processor or blender and pure until smooth - Add garlic, cashews, tomato paste, yogurt, garam masala, red chile powder , salt, turmeric powder, and lemon juice to food processor/blender - Process mixture for 1 - 1/2 minutes until smooth 2) Heat ghee in a large kadahi, wok, or heavy bottomed pan over medium - high heat - Once ghee is hot, add the onion/cashew mixture - Fry for 2 minutes 3) Add 1 Tbs of the chopp ed coriander leaves, the golden raisins, and the chicken to the onion/cashew mixture - Allow to cook for 1 - 2 minutes just to give chicken a little sear 4) Add mushrooms and water - Mix well - Bring to a simmer 5) Reduce heat to low/medium - low - Cover and allow t o simmer for 10 minutes or until chicken is cooked through (gravy should be relatively thick, continue to cook [uncovered] until gravy reaches desired consistency if necessary) 6) Garnish and serve hot with plain basmati rice