Cashew Nut Butter Chicken
Unleash the incredible flavors of Indian cuisine with this rich and creamy Cashew Nut Butter Chicken! Tender chicken thighs are marinated in a fragrant blend of Greek yogurt, garlic, ginger, and warming spices like cumin, coriander, and turmeric, then simmered to perfection in a luscious tomato-cashew butter sauce. The addition of heavy cream brings an irresistible silkiness, while garam masala and a touch of optional chili powder round out the dish with the perfect balance of spice and warmth. This one-pot recipe is perfect for a cozy dinner, served with fluffy basmati rice or soft naan to soak up every drop of the flavorful sauce. Simple to make yet impressively decadent, this dish makes for an unforgettable meal that’s both comfort food and a culinary adventure.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 120 ml Greek yogurt
- 2 tbsp Lemon juice
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 2 tbsp Neutral cooking oil (e.g., vegetable or canola oil)
- 2 tbsp Unsalted butter
- 100 g Cashew butter
- 400 g Tomato purée
- 120 ml Heavy cream
- 1 tsp Garam masala
- 0.5 tsp Chili powder (optional, for heat)
- 240 ml Water (or chicken stock)
- 2 tbsp Fresh cilantro, chopped (for garnish)
Instructions
In a bowl, combine Greek yogurt, lemon juice, minced garlic, minced ginger, ground turmeric, ground cumin, ground coriander, and salt. Mix well to create a marinade.
Cut the chicken thighs into bite-sized pieces and mix them into the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
Heat 1 tablespoon of oil in a large skillet or heavy-bottomed pan over medium-high heat. Cook the marinated chicken pieces in batches until golden brown on the outside (they don’t need to be fully cooked at this stage). Remove and set aside.
In the same pan, add the remaining 1 tablespoon of oil and the butter. Once melted, add the tomato purée and cook for about 5 minutes, stirring frequently, until the color deepens.
Stir in the cashew butter, garam masala, and chili powder (if using). Gradually add water (or chicken stock) while stirring to achieve a smooth sauce consistency. Simmer for 5-7 minutes.
Lower the heat and stir in the heavy cream. Return the chicken to the pan and simmer gently for 10-15 minutes, or until the chicken is fully cooked and tender.
Taste and adjust seasoning with additional salt or chili powder if desired.
Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 992 mg | 21% | |
*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.
