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Photo: Jacob Fox
Active Time:45 minsTotal Time:1 hr 5 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 5 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5tablespoonscanola, avocadoorgrapeseed oil, divided5cupsthinly sliced onions¼cupunsalted cashews¼cupwater1 ½cupslow-fat plain yogurt2teaspoonsgaram masala½teaspoonground cardamom½teaspooncayenne pepper½teaspoonground coriander½teaspoonground turmeric¼teaspooncrushed saffron threads½teaspoonblack peppercorns, crushed1bay leaf1cinnamon stick2poundsboneless, skinless chicken thighs, trimmed and cut into 2-inch pieces2clovesgarlic, grated2tablespoonsgrated fresh ginger1cuplow-sodium chicken broth1teaspoonkosher saltCoarsely chopped fresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
5tablespoonscanola, avocadoorgrapeseed oil, divided
5cupsthinly sliced onions
¼cupunsalted cashews
¼cupwater
1 ½cupslow-fat plain yogurt
2teaspoonsgaram masala
½teaspoonground cardamom
½teaspooncayenne pepper
½teaspoonground coriander
½teaspoonground turmeric
¼teaspooncrushed saffron threads
½teaspoonblack peppercorns, crushed
1bay leaf
1cinnamon stick
2poundsboneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
2clovesgarlic, grated
2tablespoonsgrated fresh ginger
1cuplow-sodium chicken broth
1teaspoonkosher salt
Coarsely chopped fresh cilantro for garnish
DirectionsHeat 4 tablespoons oil in a large skillet over medium-low heat. Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25 to 30 minutes. Transfer to a blender and add cashews and water. Blend until smooth.Combine yogurt, garam masala, cardamom, cayenne, coriander, turmeric and saffron in a medium bowl. Set aside.Place the pan over medium heat and add the remaining 1 tablespoon oil. Add peppercorns, bay leaf and cinnamon stick and toast until fragrant, 10 to 15 seconds. Add chicken, garlic and ginger and cook, stirring occasionally, until the chicken starts to brown, 5 to 7 minutes.Stir in the pureed onion mixture, the yogurt mixture, broth and salt. Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes. Discard the bay leaf and cinnamon stick. Garnish with cilantro, if desired.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Heat 4 tablespoons oil in a large skillet over medium-low heat. Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25 to 30 minutes. Transfer to a blender and add cashews and water. Blend until smooth.Combine yogurt, garam masala, cardamom, cayenne, coriander, turmeric and saffron in a medium bowl. Set aside.Place the pan over medium heat and add the remaining 1 tablespoon oil. Add peppercorns, bay leaf and cinnamon stick and toast until fragrant, 10 to 15 seconds. Add chicken, garlic and ginger and cook, stirring occasionally, until the chicken starts to brown, 5 to 7 minutes.Stir in the pureed onion mixture, the yogurt mixture, broth and salt. Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes. Discard the bay leaf and cinnamon stick. Garnish with cilantro, if desired.
Heat 4 tablespoons oil in a large skillet over medium-low heat. Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25 to 30 minutes. Transfer to a blender and add cashews and water. Blend until smooth.
Combine yogurt, garam masala, cardamom, cayenne, coriander, turmeric and saffron in a medium bowl. Set aside.
Place the pan over medium heat and add the remaining 1 tablespoon oil. Add peppercorns, bay leaf and cinnamon stick and toast until fragrant, 10 to 15 seconds. Add chicken, garlic and ginger and cook, stirring occasionally, until the chicken starts to brown, 5 to 7 minutes.
Stir in the pureed onion mixture, the yogurt mixture, broth and salt. Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes. Discard the bay leaf and cinnamon stick. Garnish with cilantro, if desired.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)373Calories21gFat12gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
