Type what you have

Ingredients

• ✓ cashew
• chicken breast
• sultana raisin
• mango
• mayonnaise
• curry powder
• mango chutney
• lemon juice
• salt
• black pepper

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ cashew
• mayonnaise
• black pepper
• garlic powder
• celery salt
• chicken
• celery
• cranberry
• mayonnaise
• bread
• red leaf lettuce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
5. 5 Enjoy!

By Erin Noel

Ingredients

• ✓ cashew
• white sugar
• lemon juice
• onion
• mustard
• salt
• vegetable oil
• poppy seed
• romaine lettuce
• swiss cheese
• cranberry
• apple
• pear

Instructions

1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Ingredients

• ✓ cashew
• chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• carrot
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ cashew
• green cardamom
• white sugar
• water
• ghee

Instructions

1. 1 Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
2. 2 Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
3. 3 Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
4. 4 Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
5. 5 Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
6. 6 Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

By Dwaraka Organic

Ingredients

• ✓ cashew
• chickpea flour
• clarified butter
• white sugar
• pistachio nut

Instructions

1. 1 Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
2. 2 Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

By Chantal Perez

Ingredients

• ✓ cashew
• ghee
• milk
• sugar
• semolina flour
• cardamom

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ cashew
• jaggery
• water
• coconut
• egg
• vanilla extract
• cardamom seed

Instructions

1. 1 Use your hands to break jaggery into pieces and place into a medium saucepan. Combine lukewarm water and coconut in a small bowl; add to the saucepan. Heat over medium heat and stir until jaggery is completely dissolved. Remove from heat and allow mixture to cool, about 15 minutes.
2. 2 Beat eggs in a large bowl with an electric mixer until light and creamy. Add vanilla and cardamom seeds. Combine egg mixture with cooled jaggery mixture; mix until well combined. Transfer mixture into a steamer pot or steaming bowl.
3. 3 Steam until custard has cooked through, about 45 minutes. Use a knife to check the middle area has cooked through. If it's still raw, cook for 15 more minutes. Allow watalappam to cool before refrigerating.
4. 4 Serve chilled watalappam sprinkled with cashews.

By astroanu

Ingredients

• ✓ cashew
• ghee
• raisin
• whole wheat flour
• water
• sugar
• cardamom

Instructions

1. 1 Melt the ghee in a heavy-bottomed skillet over medium heat; cook the cashews and raisins in the melted ghee until the raisins plump and the cashews are lightly browned, about 5 minutes. Remove the cashews and raisins from the pan with a slotted spoon and set aside. Add the flour to the pan and roast till brown and nutty, about 10 minutes.
2. 2 Meanwhile, bring the water and sugar to a boil in a saucepan until the sugar dissolves to make a clear syrup. Stir the cardamom into the syrup; slowly pour over the roasted flour, stirring as you pour to avoid lumps. Continue cooking until the halwa pulls away from the sides of the pan, about 5 minutes more. Transfer to a serving dish and spread into an even layer; sprinkle the cashews and raisins over the halwa to serve.

By SUSMITA

Ingredients

• ✓ cashew
• vegetable oil
• green chile pepper
• onion
• corn kernel
• paneer
• salt
• white sugar
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
2. 2 Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

By cstopre

Ingredients

• ✓ cashew
• bread
• vegetable oil
• sugar
• water
• cardamom
• milk
• raisin
• almond

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
3. 3 Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
4. 4 Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
5. 5 Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

By Zarina Mohammad

Ingredients

• ✓ cashew
• rice
• milk
• coconut
• white sugar
• jaggery
• cardamom
• ghee
• raisin

Instructions

1. 1 Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
2. 2 Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
3. 3 Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

By SUSMITA

Ingredients

• ✓ cashew
• oil
• white bread
• almond
• pistachio nut
• milk
• evaporated milk
• white sugar
• cardamom
• saffron

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
2. 2 Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
3. 3 Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

By SUSMITA

Ingredients

• ✓ cashew
• chicken
• ginger root
• garlic
• cilantro
• cumin
• jalapeno pepper
• lemon juice
• heavy cream
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Ingredients

• ✓ cashew
• vegetable oil
• basmati rice
• chicken stock
• coconut milk
• raisin
• salt
• bay leaf
• cumin
• coriander
• turmeric
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in rice; cook for 2 minutes. Add chicken stock, coconut milk, cashews, raisins, salt, bay leaf, cumin, coriander, turmeric, and pepper flakes. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

By MICHELLE0011

Ingredients

• ✓ cashew
• ghee
• creamy wheat cereal
• ghee
• mustard seed
• chile de arbol pepper
• carrot
• pea
• curry leaf
• turmeric
• water
• sea salt
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• ✓ cashew
• butter
• paneer
• onion
• green bell pepper
• jalapeno pepper
• garlic
• ginger
• cayenne pepper
• cumin
• coriander
• garam masala
• tomato sauce
• half-and-half
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add paneer cubes; cook and stir until golden, about 5 minutes.
3. 3 Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
4. 4 Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

By BeeSkillz

Ingredients

• ✓ cashew
• tomato
• onion
• garlic
• ginger
• oil
• cinnamon stick
• cardamom
• bay leaf
• garam masala
• paprika
• salt
• mushroom
• water
• coconut milk

Instructions

1. 1 Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
2. 2 Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
3. 3 Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.

By Plant to Table

Ingredients

• ✓ cashew
• vegetable oil
• mustard seed
• cumin seed
• chana dal
• curry leaf
• red chile pepper
• ginger root
• green chile pepper
• asafoetida powder
• semolina
• yogurt
• carrot
• salt
• fruit salt

Instructions

1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
3. 3 Grease an idli pan and add water to steam; bring to a boil.
4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Ingredients

• ✓ cashew
• vegetable oil
• onion
• garlic
• ginger root
• carrot
• potato
• tomato sauce
• jalapeno pepper
• curry powder
• salt
• heavy cream
• green pea
• green pepper
• red bell pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ cashew
• vegetable oil
• paneer
• butter
• onion
• ginger
• garlic
• red chile
• cumin
• coriander
• garam masala
• tomato sauce
• half-and-half
• milk
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium heat; fry paneer in batches until golden, about 5 minutes.
3. 3 Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
4. 4 Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
5. 5 Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more.
6. 6 Stir cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook and stir for 1 minute.
7. 7 Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes.
8. 8 Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

By International Recipes

Ingredients

• ✓ cashew
• ghee
• lime juice
• semolina
• salt
• ginger root
• tomato
• water
• curry leaf
• green chile pepper
• onion
• asafoetida powder
• mustard seed
• chana dal
• black lentil
• red chile pepper
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ cashew
• cilantro
• vegetable broth
• tomato
• turmeric
• sugar
• coriander
• cumin
• cayenne pepper
• ginger root
• garlic
• onion
• white fish
• salt
• black pepper
• dijon mustard
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl.
3. 3 Add fish and turn to coat. Cover and refrigerate for 30 minutes.
4. 4 While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; pulse until mixture forms a paste.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Heat remaining 1 tablespoon oil in a skillet over medium-low heat. Add cashew paste; cook and stir until fragrant, 1 to 2 minutes.
7. 7 Add cayenne pepper, remaining 1 teaspoon salt, cumin, coriander, sugar, and turmeric to the cashew paste in the skillet; cook and stir for 5 minutes. Stir in tomato and broth.
8. 8 Remove fish from marinade and shake off excess; discard remaining marinade. Arrange fish in a baking dish and pour sauce over top.
9. 9 Bake, covered, in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish with cilantro.

By Mantu

Ingredients

• ✓ cashew
• cilantro
• black pepper
• turmeric
• water
• carrot
• green bean
• corn kernel
• broccoli
• cayenne pepper
• salt
• water
• long grain rice
• clove
• red bell pepper
• garlic
• onion
• corn oil

Instructions

1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Ingredients

• ✓ cashew
• water
• raisin
• zucchini
• parsnip
• carrot
• apple
• potato
• turmeric
• five-spice powder
• coriander powder
• curry powder
• garlic
• ginger root
• celery
• onion
• olive oil
• water
• beef chuck roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
3. 3 Meanwhile, heat olive oil in a deep pot over medium-high heat. Add onions, celery, ginger, and garlic; cook and stir until vegetables soften, about 5 minutes. Stir in curry powder, coriander, five-spice powder, and turmeric to evenly coat; cook 5 minutes. Add potatoes, apples, carrots, parsnips, and zucchini; stir in beef and cooking liquid, raisins, and cashews.
4. 4 Transfer beef and vegetable mixture to the prepared roasting pan; drizzle ½ cup water over top. Cover the pan with aluminum foil.
5. 5 Bake in the preheated oven until beef and vegetables are tender, about 1 hour.

By OLENAJOY

Ingredients

• ✓ cashew
• water
• garlic
• ginger root
• vegetable oil
• bay leaf
• onion
• coriander
• garam masala
• cumin
• turmeric
• chili powder
• chicken breast
• chicken broth
• tomato sauce
• heavy cream
• yogurt
• cornstarch
• water
• water

Instructions

1. 1 Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
2. 2 Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
3. 3 Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4. 4 Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
5. 5 Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more.

By Trina

Ingredients

• ✓ cashew
• cilantro
• yogurt
• half and half
• tomato puree
• ginger
• lemon juice
• garlic
• onion
• butter
• chicken thigh
• black pepper
• salt
• cayenne pepper
• cardamom
• cumin
• curry powder
• tandoori masala powder
• garam masala

Instructions

1. 1 Gather the ingredients.
2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

By RFalgout

Ingredients

• ✓ cashew
• kasoori methi
• garam masala
• water
• mushroom
• salt
• chili powder
• turmeric
• coriander
• tomato
• ginger-garlic paste
• onion
• bay leaf
• star anise
• clove
• green cardamom
• cumin seed
• cinnamon stick
• vegetable oil

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Ingredients

• ✓ cashew
• lime
• cilantro
• green onion
• water
• chicken broth
• ginger root
• tomato paste
• garlic
• onion
• butter
• vegetable oil
• chicken thigh
• turmeric
• cayenne pepper
• coriander
• cumin
• garam masala
• paprika
• kosher salt

Instructions

1. 1 Mix salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric together in a small bowl. Set spice mix aside.
2. 2 Cut one chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with the remaining chicken thighs.
3. 3 Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
4. 4 When ready to cook, heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add chicken in a single layer and cook until browned, 4 to 5 minutes per side. Return chicken and any accumulated juices to the bowl.
5. 5 Heat remaining butter in the same pan over medium-high heat. Add onion, garlic, tomato paste, ginger, and the remaining spice blend. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add chicken and any accumulated juices.
6. 6 Combine water and cashews in a blender; blend on high speed until very smooth, then stir into the pan. Reduce the heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

By John Mitzewich

Ingredients

• ✓ cashew
• salt
• heavy cream
• milk
• paneer
• potato
• green pea
• green bean
• green bell pepper
• carrot
• raisin
• water
• garam masala
• coriander
• turmeric
• cayenne pepper
• tomato sauce
• ginger paste
• garlic
• onion
• almond
• pistachio
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY