Chicken in a Cashew Sauce
Elevate your dinner table with this creamy and fragrant Chicken in a Cashew Sauce, a dish that effortlessly combines tender chicken bites with a luscious, spiced cashew-yogurt base. Infused with aromatic spices like cumin, coriander, and garam masala, this Indian-inspired recipe delivers a depth of flavor that's both comforting and indulgent. The cashew paste, blended with plain yogurt, brings a velvety texture to the sauce, while the subtle kick of paprika and turmeric adds warm, golden hues. Perfectly customizable for weeknight dinners or special occasions, this one-pan dish pairs beautifully with fluffy basmati rice or warm naan bread to soak up every rich, savory bite. With just 20 minutes of prep time, this recipe offers a quick yet exotic culinary journey the whole family will love!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Raw cashews
- 120 grams Plain yogurt
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 2 tablespoons Vegetable oil
- 1 teaspoon (or to taste) Salt
- 250 milliliters Water
- 2 tablespoons, chopped (optional, for garnish) Fresh cilantro
- 1 teaspoon Lemon juice
Instructions
Place the cashews in a small bowl and cover them with warm water. Let them soak for 15–20 minutes.
While the cashews soak, cut the chicken breast into bite-sized pieces and set aside.
Heat 1 tablespoon of vegetable oil in a deep skillet or pan over medium heat. Add the diced onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Cook for another 1–2 minutes until fragrant.
Stir in the cumin powder, coriander powder, turmeric powder, paprika, and garam masala. Cook the spices for 1 minute to toast them and release their flavors.
Drain the soaked cashews and blend them with 120 grams of plain yogurt to make a smooth paste. Add a few tablespoons of water if needed to achieve a creamy consistency.
Add the chicken pieces to the pan and cook until they are slightly browned on all sides, about 5–7 minutes.
Pour the cashew-yogurt paste into the pan, stirring well to coat the chicken evenly.
Add 250 milliliters of water to the pan and season with salt. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pan. Cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
Stir in 1 teaspoon of lemon juice and adjust the seasoning if needed.
Garnish with freshly chopped cilantro, if desired, and serve hot with rice or naan bread.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 682 mg | 15% | |
*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.
