Cashew Butter Chicken Recipe
User Reviews
4.8
Cashew Butter Chicken Recipe
Description
This Cashew Butter Chicken begins by blending raw cashews with water to make a smooth cashew sauce. The chicken thighs or breasts are browned partially then chopped. A sautéed mixture of onion, garlic, and ginger is cooked with spices like garam masala, turmeric, coriander, cumin, chili powder, and cardamom seeds before adding crushed tomatoes.
The tomato and spice mixture is blended smooth and returned to the pan with the chicken and cashew cream, simmering to combine flavors and thicken the sauce. The brown sugar adds slight sweetness to balance the spices, and salt is adjusted to taste. The result is a rich, creamy curry with tender chicken pieces in a flavorful sauce.
Cashew pieces can be used economically, and soaking cashews before blending helps when a high-powered blender is not available. Proper rinsing and blending ensure a smooth texture without graininess.
Ingredients
- 1 ½ cups cashew nuts see notes, raw
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 lb chicken thigh or breasts
- 1 medium onion chopped
- 5 cloves garlic chopped
- 2 inch ginger peeled and chopped, piece
- 28 ounce crushed tomatoes can
- 2 tablespoons brown sugar or coconut sugar
- salt to taste, sea salt
The Spices
- 1 tablespoon garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ¼ to 1 to 1 teaspoon chili powder depending how spicy you like it
- cardamom seed seeds from 4 pods
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
- Use cashew pieces as a cost-effective option instead of whole cashews without sacrificing creaminess.
- If you lack a high-powered blender, soak cashews in water for several hours before blending to soften them for a smooth sauce.
- Rinse soaked cashews before blending to remove soaking water and improve flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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