Cashew Butter ChickenBy 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.
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
- ¼-½ tsp cayenne pepper
- ½ tsp ground coriander seeds
- ½ tsp ground cumin seeds
For the garnish
- Fresh cilantro
- Roasted cashews
- 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.
- Meanwhile, combine chicken, remaining garam masala, dried fenugreek leaves, salt, cayenne, ground coriander and ground cumin. Toss well to mix.
- 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.
- Garnish with fresh cilantro and roasted cashews, if desired.
For best results, soak cashews in filtered water for 8 hours or “quick soak” in boiling water for 30 minutes before blending.
Meet the chefSmita Chandra
Smita Chandra is the creator of this flavour-packed recipe and the best-selling author of 3 renowned Indian cookbooks and the Easy Tandoori cooking app. Her wealth of experience, culinary expertise and deep understanding of regional Indian cuisines have combined to produce recipes that create traditional, flavourful and aromatic dishes while still managing to simplify the cooking process tremendously.