Cashew Butter Chicken Recipe
User Reviews
4.8
195 reviews
Excellent
Cashew Butter Chicken Recipe
Report
This rich and warming cashew butter chicken is as good as it gets! By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you. Savory, mildly sweet, and creamy notes meld together with a blend of warming spices and tender bites of chicken. It's easy to make, naturally dairy-free, and delicious!
Share:
Ingredients
- 1 ½ 1 ½ cups raw cashews see notes
- 2 2 tablespoons oil divided
- 1 1 lb boneless chicken thighs or breasts
- 1 1 medium onion chopped
- 5 5 cloves garlic chopped
- 2 2 inch piece of ginger peeled and chopped
- 28 28 ounce can of crushed tomatoes
- 2 2 tablespoons brown sugar or coconut sugar
- sea salt to taste
The Spices
- 1 1 tablespoon garam masala
- 1 1 teaspoon ground turmeric
- 1 1 teaspoon ground coriander
- 1 1 teaspoon ground cumin
- ¼ to 1 ¼ to 1 teaspoon chili powder depending how spicy you like it
- Seeds from 4 cardamom pods
Add to Shopping List
Instructions
- Place the cashews and 1 ½ cups of water into your blender or food processor and blend on high until completely smooth. Pour into a bowl and set it aside. Don't clean your blender yet - you'll need it again.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken and cook until it is brown on both sides, about 10 minutes total. You don't need to cook the chicken all the way through. Chop the chicken into bite-sized pieces.
- While the chicken is browning, start cooking the curry. Add the remaining tablespoon of oil to a large skillet over medium heat. Add the onion to the pan and cook until it is soft, about 5 minutes. Add the garlic and ginger and let it cook for 5 minutes more.
- Add the spices to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and scrape the bottom of the pan. Carefully transfer to your blender and blend on high until smooth.
- Pour the curry back into the pan, add the blended cashews, the chopped chicken, ½ cup of water, and the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt.
Notes
- Cashew pieces are less expensive than whole cashews and work well in this recipe. If you don't have a high-powered blender, soak the cashews in water for a few hours to make them softer and easier to blend. Rinse the cashews and discard the water before you blend them.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
573kcal
(29%)
Carbohydrates
40g
(13%)
Protein
37g
(74%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
417mg
(17%)
Potassium
1420mg
(41%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
505IU
(10%)
Vitamin C
24mg
(27%)
Calcium
114mg
(11%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 573kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 417mg | 17% |
| Potassium | 1420mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 114mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
195 reviews
Excellent
Other Recipes
You'll Also Love
