Indian Cashew Chicken

• 2/3 cup cashews, toasted
• 2/3 cup fat-free Greek-style yogurt
• 1/4 cup tomato paste
• 2 tablespoons white vinegar
• 1 1/4 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon grated peeled fresh ginger
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, chopped
• 4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
• 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
• Cooking spray
• 2 3/4 cups finely chopped onion (2 large)
• 2 green cardamom pods, lightly crushed
• 1 (2-inch) cinnamon stick
• 2 cups fat-free, less-sodium chicken broth
• 1 cup organic tomato puree (such as Muir Glen Organic)
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon salt
• 3 tablespoons half-and-half
• Chopped fresh cilantro (optional)

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.

cashews, yogurt, tomato paste, white vinegar, garam masala, ground coriander, fresh ginger, ground red pepper, garlic, skinless, skinless, cooking spray, onion, green cardamom pods, cinnamon stick, chicken broth, tomato puree, sweet paprika, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/indian-cashew-chicken (may not work)