Chicken Pasanda

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup roasted cashews
• 2 cups plain low-fat yogurt
• 1 cup coarsely chopped onion
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh ginger
• 2 jalapeno peppers
• 2 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1 teaspoon salt (divided)
• 24 ounces boneless skinless chicken breast halves (cut into thirds)
• 2 teaspoons vegetable oil
• 1 cup cubed fresh pineapple
• 2 tablespoons chopped cashews, roasted
• 2 tablespoons chopped fresh cilantro
• 24 inches pita bread (each cut into 6 wedges)

Recipe

• 1 place 1/2 cup cashews in food processor and process until smooth, about 2 minutes, scraping the sides of the bowl once. add yogurt and process until well blended. remove from processor and set aside.
• 2 combine onion, lemon juice, ginger, and jalapeno in a blender or in a food processor. process until finely chopped.
• 3 combine spices in a large zip lock bag. add 1/2 tsp salt and chicken. seal bag and shake to coat.
• 4 heat oil in large nonstick skillet over medium-high heat. add chicken pieces. cook 4 minutes on each side or until done. remove chicken from pan and keep warm.
• 5 add onion mixture to pan. reduce heat to medium' cook 3 minutes or until liquid evaporates, stirring frequently. add 1/2 tsp salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
• 6 spoon 1/2 cup of yogurt mixture on to each of 6 plates. top each serving with 3 chicken pieces. sprinkle each serving with pineapple, cashews, and cilantro. arrange 4 pita wedges on each plate.