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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat 2 tb oil in medium skillet and fry onion until well browned. cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste. | 2. in large saucepan, heat remaining 1 tb oil along with butter. add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly. this should take roughly 5 minute. | 3. thin out sauce with remaining 1/2 c water and stir in salt. add chicken and turn to coat well with sauce. simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness. carefully turn chicken over during cooking. turn off heat. | 4. remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well. pour sauce over chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons	divided	336.384	0.0	0.1075	38.2003
yellow onion	1		sliced	-	-	-	-
water	3/4	cup	divided	0.0	0.0	0.0	0.0
cashew	4	ounces	unsalted raw ground	627.102	34.2355	20.6615	49.7259
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
garlic	1	teaspoon	grated	4.172	0.9257	0.1781	0.013999999999999999
cayenne	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
salt	1 1/2	1/2		-	-	-	-
chicken breast	4	boneless	skinless boneless	-	-	-	-
plain yogurt	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.