Steamed Cashew Chicken Curry and Steamed Yogurt Pudding. Tender chicken breast in a smooth cashew sauce and steamed yogurt pudding, a delicious meal in one all in the BUYDEEM steamer. Thanks to buydeem for sponsoring this post.
Of all the conventional cooking methods, steaming is one of the most natural and healthful ways to cook the food you eat; it’s a simple technique that allows you to experience the unique flavors of the food itself. Let’s explore why this timeless moist-heat cooking method is worth using in today’s modern diet.
Steaming leaves the food with bright flavors and textures of the food intact. Unlike boiling and simmering, steaming doesn’t agitate food, so it’s a perfectly gentle way to cook delicate items like meats, seafood and shellfish. And perhaps best of all, steaming keeps all those valuable nutrients inside the food, instead of in the cooking liquid.
Steaming is a relatively quick way to cook food, so stay close. Your food is likely done cooking when it’s tender, pierced easily with the tip of a sharp knife, or in the case of vegetables, brightly colored and just barely soft. Be careful not to overcook vegetables, or your food can get mushy and taste sub-par.
Here I have a made a steamed Cashew Chicken Curry in the BUYDEEM steamer. The chicken turned out juicy and flavorful while soaking all the flavors of the creamy cashew sauce. All you have to do is make the masala paste, add to a steam proof dish and steam in the buydeem steamer. Serve it with some rice that you can make in the steamer and it makes for a healthy and delicious meal which takes less time to make too.
I’ve made this delicious Bengali dessert called Bappa Doi aka Steamed Yogurt pudding with saffron and toasted pistachios. A meal fit to entertain or just for the two of you.
Here are the steps on how to steam the steamed Cashew Chicken Curry in the BUYDEEM STEAMER
Prepare the chicken
Boneless or bone-in?
You can remove the bone, or use chicken breast meat. However, the bones add some flavor to the gravy formed on the plate after steaming.
Breast or thigh meat?
There is a significant difference between using breast and thigh meat. Since thigh meat is more juicy and flavorful, you can use that, but I like chicken thigh cut into hasselback for better presentation.
Chicken skin
I prefer to remove any dangling skin on the chicken meat because it results in a very oily gravy after steaming. However, you can leave it on if you like the texture of the skin.
- Squeeze out as much water as possible from the soaked ingredients. Excess water will dilute the gravy formed during steaming.
- Mix all the ingredients and place it in a stainless steel plate. Stainless steel is an excellent heat conductor, which is ideal for steaming. You can also use a ceramic plate if you want
- Arrange the chicken chunks single layer to ensure even cooking.
- Place in a covered steamer. Steam for 30 minutes over high heat, then turn to low heat for another six minutes.
Bhapa Doi or Baked Yogurt Pudding is Hung curd or Greek yogurt blended with saffron and condensed milk and baked with a water bath in the oven or steamed in a steamer. Bhapa Doi can be flavored with saffron, cardamom and can be garnished with fresh fruits or chopped nuts.
Bake the yogurt Pudding for about 40 minutes.
- Chicken Breast - 2, cut hasselback style
- Garlic - 10 cloves
- Red Onion - 1 chopped
- Olive Oil - 2 tbsp
- 1 tbsp cumin seeds
- 5 green chilies or accordingly
- ⅓ cup cashews
- 1 tsp while chili powder/ or pepper powder
- 1 tbsp garam masala
- Salt
- ½ cup coconut milk
- 1 cup thick strained yogurt
- pinch saffron
- ¼ cup condensed milk
- Toasted pistachios - 3 tbsp
- In a pan add oil, let it get hot. Add the cumin seeds and let it pop. Add the onion and garlic and fry for about 5 minutes until the onion is slightly golden brown. Add the green chilies, cashews and fry for another 3 minutes. Sprinkle chili powder, garam masala, salt and let cool. Grind it to a fine paste.
- Wash and pat dry the chicken breast. Cut it as you hasselback a potato, go about ¾ of the way. Doing this will ensure the sauce soak inside the chicken.
- Take a steam proof dish and pour the masala paste in it. Add the coconut milk to it. Mix well and check for salt.
- Preheat the steamer.
- Place the chicken in one layer and keep in the steamer, cover it.
- Steam for about 30 minutes to 40 minutes.
- In a mixing bowl, add the hung or thick yogurt. Add the saffron and condensed milk, mix well. Pour it in ramekins and place it on top of the rack. Cover and steam for about 40 minutes
This post is sponsored by BUYDEEM. From new moms, college students, office employees, and beyond, the brand believes that everyone deserves to thoroughly enjoy the beverages or food they make. Buydeem is for those who seek style, health, and joy in the kitchen. I absolutely love the steamer, you can cook rice, steam desserts, all at one time and the clean is easy. It looks beautiful on the countertop and is a pleasure to cook in. Additionally, you can use the code AshaShiv for 13% off.
If you make this Cashew Chicken Curry and Steamed Yogurt Pudding, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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