Kickin’ Cashew Chicken

Oh, wowz. This is cashews like you’ve never seen them before. Like, cashews on steroids. On vacation in India. I don’t know.

Indian food (read: take out) is at the tippy top of the food chain around this house. We affectionately call it the “leak” in our bank account. Well, one of the leaks. Part of our cutting-back-on-Indian-food spending plan is that I need to learn how to make Indian food, stat.

This Kickin’ Cashew Chicken fits the bill! It’s seriously kickin’ without being too complicated for a regular Midwestern home cook like mahself. The flavors are ridiculously mind-blowing. You can even make this healthier by adding fresh veggies to the mix. Heck, I’ve even made it without the chicken! This sauce is for reals.

So, now for the fun part.

You guys.

This is hilarious.

I found this picture in the archives on my old site.

Other than the peas, this is {the exact same recipe}! Both shots were even taken with the {exact same camera}! I really did not know what I was doing with that thing. Like, really.

Thanks for humoring me by looking at my old photos. I think we’ve bonded.

Alright, enough fun and games.

Go make this for dinner, stat.

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Kickin’ Cashew Chicken

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4.3 from 7 reviews

• 
  Author: Pinch of Yum
• 
  Total Time: 20 minutes
• 
  Yield: 4 1x

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Description

This kickin’ cashew chicken is like Indian takeout at home! A a creamy cashew sauce with lots of Indian flavors. My favorite homemade Indian recipe!

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Ingredients

Scale
1/2x1x2x

• 2 medium onions
• 2 tablespoons tomato paste
• 1/2 cup cashews
• 1 tablespoon garam masala
• 1 teaspoon minced garlic
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 tablespoon plain yogurt
• 2 tablespoons oil
• 1 lb. cubed raw chicken breasts
• 1/4 cup golden raisins
• 1/2 cup fresh chopped cilantro
• 1 1/4 cup water

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Instructions

1. Peel and quarter the onions. In a food processor, process the onion pieces for about 1 minute or until a smooth puree forms. Add the next 8 ingredients (through oil) to the onion mixture and process for another 1-2 minutes.
2. In a heavy pan, heat the oil over medium heat. Pour the spice mixture from the food processor into the pan and fry for 2 minutes. The lightly cooked spices will start to give off a nice aroma.
3. Add the cubed chicken breast, half of the cilantro, and the golden raisins. Stir-fry for another 1 minute.
4. Add the water and bring to a simmer. Cover and cook over low heat for about 10 minutes, or until chicken is cooked through. Serve over rice and garnish with remaining cilantro or cashew pieces.

Notes

I like the sauce to have some texture so I don’t process it all the way (check out the texture in the pictures).

I love cilantro and spices, and these amounts reflect my preferences. If you’re hesitant, reduce the amounts. (And actually, the sauce is not all that spicy. There are lots of flavorful spices, but it’s not firey-hot-get-me-a-glass-of-water spicy.)

For a more veggie friendly dish, add broccoli, peppers, potatoes, or peas!

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Dinner
• Cuisine: Indian

Keywords: cashew chicken, indian chicken, creamy cashew chicken, chicken recipe

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Have you ever made Indian food? I’m currently kind of stuck in a cashew chicken obsession, but I would be open to other homemade Indian recommendations.

I’m also open to take-out. Always open to that.