Chicken Pasanda

Ingredients

• 0.5 teaspoon pepper black
• 2 tablespoons cashew pieces chopped
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons ginger fresh peeled chopped
• 0.8 teaspoon ground cardamom 
• 0.8 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 2.5 teaspoons ground coriander seeds 
• 2  jalapeño peppers seeded
• 0.3 cup juice of lemon fresh
• 2 cups yogurt plain low-fat
• 1 cup onion coarsely chopped
• 1 cup pineapple fresh cubed
• 4 6-inch pitas cut into 6 wedges ()
• 0.5 cup roasted cashews 
• 1 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless cut into thirds
• 2 teaspoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• blender
• ziploc bags

Directions

1. Place 1/2 cup cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
2. Add yogurt; process until well blended.
3. Remove from processor; set aside.
4. Combine onion, juice, ginger, and jalapeo in a blender or food processor; process until finely chopped.
5. Combine coriander and next 4 ingredients (coriander through cloves) in a large zip-top plastic bag; add 1/2 teaspoon salt and chicken. Seal bag and shake to coat.
6. Heat oil in a large nonstick skillet over medium-high heat; add chicken pieces. Cook 4 minutes on each side or until done.
7. Remove chicken from pan; keep warm.
8. Add onion mixture to pan. Reduce heat to medium; cook 3 minutes or until liquid evaporates, stirring frequently.
9. Add 1/2 teaspoon salt and yogurt mixture to pan; cook 3 minutes or until heated, stirring frequently.
10. Spoon 1/2 cup yogurt mixture onto each of 6 plates. Top each serving with 3 chicken pieces.
11. Sprinkle each serving with about 2 1/2 tablespoons pineapple, 1 teaspoon chopped cashews, and 1 teaspoon cilantro. Arrange 4 pita wedges on each plate.