Created by Smita Chandra
Butter chicken gets a healthy makeover! Cashews add flavor and nutrition to our version of the traditional recipe, while replacing butter and cream. Serve with basmati rice.

INGREDIENTS

For the sauce:

• 2 tbsp vegetable oil
• 1 medium onion, roughly chopped
• 2 cloves garlic, chopped
• 1-inch piece ginger, thinly sliced
• 20 raw cashews (unroasted, unsalted)
• 6 whole canned plum tomatoes, lightly drained
• 1 cup canned tomato liquid
• 1 tsp garam masala, divided
• 1 tsp dried fenugreek leaves, divided
• 1 tsp sugar
• A pinch of saffron strands
• Salt to taste

For the chicken:

• 1½ lb (about 6-7 pieces) Yorkshire Valley Farms boneless, skinless organic chicken thighs, trimmed of excess fat and cubed into 1-inch pieces
• 1 tbsp vegetable oil
• Salt, to taste
• 1/4-1/2 tsp cayenne pepper
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground cumin seeds

METHOD

1. Prepare the sauce by warming 2 tbsp oil in a deep non-stick skillet set over medium- high heat and add the onions, garlic, ginger and cashews. Sauté for about 5 minutes until they are lightly browned. Transfer to jar of a blender along with tomatoes, canned tomato liquid, ½ tsp garam masala, ½ tsp dried fenugreek leaves, sugar, saffron and salt. Blend to a smooth paste. Reserve until needed.
2. Meanwhile, combine chicken, remaining garam masala, dried fenugreek leaves, salt, cayenne, ground coriander and ground cumin. Toss well to mix.
3. Add 1 tbsp oil to the same skillet set over medium high heat and add the chicken. Brown it for about 5 minutes, then add reserved tomato sauce. Stir 2 minutes until sauce starts to bubble. Cover skillet, reduce heat to medium low and cook for about 20 – 25 minutes or until chicken is done.

Serves 4-6