Butter Chicken or Cauliflower with Cashews
Indulge in the creamy, nutty decadence of Butter Chicken or Cauliflower with Cashews, a versatile recipe that lets you choose between tender chicken thighs or hearty cauliflower florets as the star ingredient. This dish boasts a rich, spice-infused tomato and cashew-based sauce, elevated with aromatic garam masala, cumin, and a touch of turmeric. Blending toasted cashews into a silky paste adds a subtle sweetness and velvety texture, while heavy cream or coconut cream enhances its indulgent flavor. Perfectly balanced with a hint of sugar and topped with fresh cilantro, this dish pairs beautifully with naan or steamed basmati rice for a comforting, restaurant-quality meal at home. Whether you're preparing it as a vegetarian or non-vegetarian option, this recipe offers a delicious twist on classic butter chicken that's sure to impress.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or cauliflower (florets)
- 0.5 cups Cashews
- 2 tablespoons Cooking oil or ghee
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 cup Tomato puree
- 0.75 cup Heavy cream or coconut cream
- 3 tablespoons Butter
- 2 teaspoons Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder (optional)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 cup Plain yogurt (optional, for marinating chicken)
- 1 tablespoon Juice of lemon (optional, for marinating chicken)
Instructions
If using chicken, marinate it first by combining the chicken pieces with yogurt, lemon juice, 1 teaspoon garam masala, 1 teaspoon cumin powder, and 1/2 teaspoon salt in a bowl. Let it rest for at least 30 minutes.
Heat a dry skillet over medium heat and lightly toast the cashews for 2-3 minutes until golden. Remove and let cool. Blend cashews with 1/2 cup water to form a smooth paste.
In a large pan, heat the cooking oil or ghee on medium heat. Add the onions and sauté until golden brown, about 6-8 minutes.
Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Stir in the tomato puree, turmeric, cumin, coriander, garam masala, and red chili powder (if using). Cook for 5-7 minutes, stirring frequently, until the mixture thickens and the oil starts to separate from the sides.
Add the cashew paste to the pan and stir well. Cook for 2 minutes to combine the flavors.
If using chicken, add the marinated pieces to the pan. If using cauliflower, add the florets instead. Stir to coat with the sauce, then cover and cook on medium heat for 15-20 minutes, stirring occasionally, until the chicken is cooked through or the cauliflower is tender.
Lower the heat and stir in the heavy cream or coconut cream, butter, sugar, and salt. Simmer gently for 5 minutes, adjusting seasoning as needed.
Garnish with freshly chopped cilantro before serving. Serve hot with naan or steamed basmati rice.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
