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Creamy Cashew Butter Chicken Recipe

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3.8 from 4 reviews

Creamy Cashew Butter Chicken is a flavorful and rich Indian-inspired dish featuring tender chicken breast simmered in a smooth cashew and tomato sauce, infused with aromatic spices and finished with heavy cream for a luxuriously creamy texture. Perfect for a comforting weeknight dinner served over steamed white rice.

Ingredients

Chicken Marinade

  • 2 lb skinless, boneless chicken breast, cubed
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, grated

Sauce

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red onion, medium, diced
  • 1 cup cashews, roasted, unsalted
  • 15 oz tomato sauce (1 can)
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garam masala
  • 3 tablespoons heavy cream
  • 1 tablespoon olive oil (for cooking chicken)

Instructions

  1. Marinate the Chicken: In a large mixing bowl, combine the cubed chicken with 2 teaspoons garam masala, cayenne pepper, turmeric, paprika, 1 teaspoon salt, minced garlic, and grated ginger. Mix thoroughly to coat all the pieces evenly. Cover and let it marinate for 10 minutes to allow the flavors to penetrate.
  2. Prepare the Cashew Tomato Sauce: While the chicken marinates, heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium heat. Add the diced onions and sweat them until they become translucent, about 5 minutes. Stir in the roasted cashews and cook for an additional 2–3 minutes to enhance their flavor.
  3. Add Tomato Sauce and Spices: Pour in the tomato sauce, then season with 1 teaspoon salt, freshly ground black pepper, and 1 teaspoon garam masala. Stir the mixture and let it cook for a few minutes until small bubbles form around the edges, indicating it is heated through.
  4. Blend the Sauce: Remove the pan from heat. Carefully transfer the onion-cashew-tomato mixture to a blender and blend until smooth and thick, creating a rich sauce. Set this sauce aside.
  5. Cook the Chicken: In the same pan, add an additional tablespoon of olive oil and increase the heat to medium-high. Cook the marinated chicken in batches to prevent overcrowding, sautéing each batch until all sides are golden brown. This should take about 4–5 minutes per batch.
  6. Combine and Simmer: Once all the chicken is cooked, pour the blended cashew tomato sauce over the chicken in the pan. Lower the heat and simmer for 5 minutes, allowing the chicken to soak up the flavors and the sauce to thicken slightly.
  7. Finish with Cream: Stir in the 3 tablespoons of heavy cream to the pan, mixing well with the sauce and chicken. Turn off the heat after combining, ensuring the sauce remains creamy and rich without boiling.
  8. Serve: Plate the creamy cashew butter chicken immediately over steamed white rice and garnish with freshly chopped cilantro for a fresh, herbal finish.

Notes

  • Use roasted unsalted cashews for the best flavor in the sauce.
  • The marinating time can be extended up to 30 minutes if time allows to deepen flavor.
  • Adjust cayenne pepper to your preferred spice level to control the heat.
  • For a dairy-free alternative, substitute heavy cream with coconut cream.
  • Serve with steamed basmati rice or warm naan bread for a complete meal.

Find it online: https://marthatasty.com/creamy-cashew-butter-chicken-recipe/