Chicken Pasanda

Chicken Pasanda is a traditional Pakistani dish. Yogurt replaces heavy cream in this version of the dish and includes fresh pineapple and warm pita bread to dip into the creamy cashew sauce.

Ingredients

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 peeled fresh ginger
2 jalapeño peppers, seeded
2 1/2 teaspoons ground coriander seeds
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ground cloves

1 teaspoon cayenne pepper ( more if you like spicy )
1 teaspoon salt, divided
6 (4-ounce) skinless, boneless chicken breast halves, cut into thirds
2 teaspoons olive oil
1 cup cubed fresh pineapple
2 tablespoons chopped cashews, roasted
2 tablespoons chopped fresh cilantro
4 (6-inch) pitas, each cut into 6 wedges"

Directions

Cube fresh pineapple.

Place 1/2 cup cashews in a food processor, process until smooth, scraping sides of bowl once. Add yogurt, process until well blended. Remove from processor; set aside.

Combine onion lemon juice, ginger and jalapenos in food processor; process until finely chopped.
Combine coriander seeds and next 5 ingredients in large zip-lock bag; add 1/2 teaspoon salt and chicken pieces, and shake to coat.
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; keep warm.

Add onion mixture to pan. Reduce heat to medium, cook 3 minutes or until liquid evaporates, stirring frequently. Add remaining 1/2 teaspoon salt and yogurt mixture to pan, cook 3 minutes, stirring frequently.
Spoon 1/2 cup yogurt mixture onto plate. Top with some chicken pieces. Sprinkle each plate with about 2 1/2 Tbs. pineapple, 1 tsp. chopped cashews and 1 tsp. cilantro. Serve with pita wedges.