Chicken Shahi - Indian Recipe (Main Course)

1/2 c Unsalted cashew nuts
3 tb Vegetable oil
1 md Onion, finely chopped
1 t Garam masala, after a -commercial mix, or a -homemade blend (grind -together 5 cloves, 5 -cardamom pods, 1 cinnamon -stick, 1 bay leaf, pinch of -mace unti powdery)
1 t Crushed garlic
1 t Crushed ginger
1/4 t Red chili powder or cayenne -pepper
1/4 t Coander powder (opt)
1/4 t Turmeric powder
1 lb Boneless, skinless chicken -breasts, cut into 1" strips 1/2 cn Crushed tomatoes
1/4 c Heavy cream
1/4 c Raisins
1/2 t Cardamom powder
Recipe Method
Place cashew nuts in small bowl and cover with hot water
Soak 30 minutes and drain most of the water
Blend nuts in blender until they form a somewhat smooth paste that retains some texture
Heat oil in a saucepan or wok and saute the onions until golden brown
"Splutter fry" 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish
Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan
Add the chicken and mix well until the meat is sealed with the spices, about 2 minutes
Mix in tomatoes and simmer until the chicken is cooked
Then add the cashew paste and cream Bring to a boil
If needed, correct the consistency of the dish by adding water
You want a smooth, slightly thick sauce Raise heat and "fimmer" dish until the oil floats on top
Add raisins
Garnish with remaining garam masala and cardamom powder
Serves 2 as a main dish, 4 if served with other dishes