Stir Fried Chicken Cashew Nuts

It is winter season and I am having my first experience with negative temperatures. So, I keep two things close to me, one of them is sea food and the other one is nuts. My nuts are obviously attached to me but I am talking about almonds, cashew nuts, pecans, pistachio and various other types of nuts.

Craving Chinese food recently made me want to make one of my favorite recipes of all time which is Stir Fried Chicken Cashew Nuts.

I always have a love and hate relationship with Chinese food. Love it because it is delicious and hate it because it takes so long to prepare it and not so long to eat.

INGREDIENTS:

500 gram boneless chicken, cut into 1/2 inch cubes

1/2 cup of cashew nuts, salted roasted preferred

4 cloves of garlic, finely chopped

1.5 tablespoons of chopped ginger

4-6 green onions sliced (keep the whites and the greens separated)

1 bell pepper of any color, cut into cubes

1/2 teaspoon of red chili flakes

1 cup chicken broth

2 tablespoon soy sauce

1 teaspoon vinegar

1 teaspoon sugar

1.5 teaspoons of cornflour

Marinate the chicken in a teaspoon of salt and half a teaspoon of black pepper.

Finely chop the ginger and garlic.

Heat 3 tablespoons of vegetable or canola oil in a pan and stir fry the chicken, garlic and ginger for 5 minutes until the chicken changes it color like the people in your life and is properly cooked.

Take out the chicken once it is cooked and chop the rest of your vegetables.

Now in the same pan or wok add the mushrooms and the sliced white part of thegreen onion and stir fry for 1 minute. 

Add the cashew nuts and red chili flakes.

Let these fry for a 2-3 minutes.

Meanwhile in a bowl mix, soy sauce, vinegar, sugar, chicken broth and flour.

Add bell pepper to the wok, fry it for a minute and add the chicken with the sauce you just made.

Fry until your desired thickness of the sauce.

I had a some bean sprouts in the fridge so I added them as well.

Give everything a good stir and by this point Stir Fried Chicken Cashew Nuts is ready to serve.

Serve this with steamed brown or white rice or boiled noodles or even fried rice or noodles. You can hank me later.

Mughlai Chicken

Mughal Empires were just like any typical restaurant where the food quality is great in the start but after the owner gets rich and famous the quality goes away. Similar to this the first Mughal Emperors were awesome but the later ones messed up because of stupid love shit Anarkali and Taj Mahal mumbo jumbo.

Eventually this lead to the demise of the Mughal Empire but that doesn't eliminate the fact that the Mughals had lavish lifestyles and their cuisines were one of the best in the world at the time.

So after much unusual and unnecessary bukwass I will tell you all how to make this one Mughal recipe called Mughlai Chicken.

It is cooked in a blend of spice which is made by crushing cashew nuts, garam masala and dried red chilies. Cooked in milk it is a mild delight to must have.

INGREDIENTS:


6 chicken drumsticks or the chicken meat of your choice

1 onion finely chopped

6 red chilies

4 cardamoms

1 cup cashew nuts

1/2 teaspoon black pepper corns

1 inch cinnamon stick

1 1/2 teaspoon cumin (one for spice mix and half for gravy)

1 teaspoon whole coriander

4 garlic 4 cloves finely chopped


1 teaspoon of finely chopped ginger

1 cup of milk

Fry the chicken drumsticks in oil until they change their color and take them out separately.

Then we need to heat up red chilies, cinnamon stick, cardamom, cashew nuts, cumin, black peppercorns and whole coriander in a pan until brown.

Toast all these things well and grind them into powder form.

Put oil in a pan on medium heat and add cumin.

Put chopped ginger, garlic and onions in the pan as well.

As soon as the onions get translucent add salt.

Add milk into this mixture.

Add the cashew nut powder

Mix it properly.

Place the chicken legs in the pan, cover and simmer it on low heat for 15-20 minutes.

Take of the lid after 20 minutes.

Crush some dried kasoori methi between the palm of your hands. Add it in the pan and give the chicken a slight mix.

Cook chicken for at least 2-3 minutes more.

Mughlai Chicken is ready to be served.

Sprinkle some more kasoori methi on Mughlai Chicken. Add up some more crushed or chopped nuts to it. Have it with naan or the bread of your choice. Feel like a Mughal.

Chicken Malai Handi

Cooking in summers is directly proportional to living in hell. It's like the devil is standing there and laughing at you like he is waiting for your arrival in hell but hats off to the mothers, the sisters and the wives who do this every day. I KNOW YOUR PAIN and very deeply tbh.

With this thought and sentiment I would like to give you another installment of a very quick yet a very delicious recipe.

I have taken this recipe from a blog called The Spice Tales http://thespicetales.blogspot.com/ which is run by Urooba Malik one of the kindest people I have ever come across. Thank you Urooba for such a wonderful, easy and quick recipe.

This recipe is called 'Chicken Malai Handi' and is no doubt one of the best boneless chicken handis I have ever tasted. The original recipe link is - http://thespicetales.blogspot.com/2016/03/desi-all-way.html

Ingredients:

1 kg boneless chicken breast cut into 1-1.5 inch bite sized chunks

15 cashews

2 tablespoons sesame seeds

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon ginger paste

1 tablespoon garlic paste

5 tablespoon cream

1 cup yogurt

50 grams butter

1/4 cup water

The process is very simple.

Need to prepare the marinade for the chicken.

For that we will grind the cashew nuts and sesame seeds in to a fine powder.

Now in a bowl add yogurt, cream, ginger paste, garlic paste, salt, black pepper and grounded sesame seeds + cashew nuts.

Mix it up until everything is properly infused in each other like two lovers become one. NO THERE IS NOTHING LIKE LOVE.

Add the chicken in it and marinate it for at least 2 hours.

After the chicken is marinated. Melt the butter in a non stick pan and add the chicken with all teh marinade in it along the water.

Let it cook on medium low heat for 10 minutes while covered.

Uncover it and cook it for 10 more minutes on medium heat.

Chicken Malai Handi is ready to serve.

Garnish it with chopped coriander and green chilies. Best with roghani na'an, roti or paratha, I even had it with a little mutton biryani I made yesterday and it was amazing.

Ladies and gentlemen take a dive with me in this creamy dish called Chicken Malai Handi.