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You are here: Home / Chicken / Creamy Cashew Butter Chicken

October 4, 2020

Creamy Cashew Butter Chicken

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Creamy Cashew Butter Chicken—This chicken recipe is full of flavor and very easy to make. Made with spicy and creamy sauce and served with rice or naan bread.

Creamy cashew butter chicken in pan.

It has been a while since I last had tasty and satisfying homemade curry. Today I decided to dig out my Indian spices from my pantry and cook the most amazing butter chicken. I made thick and rich gravy with tomatoes, heavy cream, cashews and tons of aromatic spices. I served it with plain steamed white rice for family at dinner.

Chicken and rice.

This recipe is similar to the Easy Butter Chicken recipe that I published earlier. The difference is that I used another ration of spices in addition to roasted cashews in the gravy.

Cashews add richness to the gravy because they have fiber, protein and healthy fats.

I usually cook the gravy first with onion, garlic, ginger, cashew, tomato sauce and spices. Then I smooth them all in the blender to make a rich, thick and delightfully fragrant sauce. I bring the sauce back to the pan and cook it with the chicken until the chicken absorbs all the flavor. Then I finish it with a splash of heavy cream for balance and sweetness.

The key spice here is garam masala which is a blend of cinnamon, peppercorns, cloves, coriander seeds, cumin seeds and cardamom pods. They make a beautiful, aromatic spice in Indian curries, dals and many other delicacies.

You can find garam masala on the spice shelf of most supermarkets, or you can make it at home. Just grind equal amounts of the spices, or the proportions to your taste.

Chicken in gravy sauce.

Ingredients Needed:

To make the chicken you will need chicken breasts, garam masala, cayenne pepper, turmeric, paprika, salt, garlic and fresh ginger.

To prepare the gravy you will need butter, olive oil, onion, cashews, tomato sauce, salt, black pepper, garam masala and heavy cream.

A spoonful of  Butter chicken.

How to Cook Cashew Butter Chicken

In a large mixing bowl place the chicken and season with all spices, salt, minced garlic and ginger. Coat the chicken well and cover for 10 minutes.

While you are marinating the chicken, heat up the butter and oil in a large pan on medium heat, and sweat the onions until translucent; add cashews and cook for 2–3 minutes. Then add tomato sauce, salt, pepper and garam masala. Cook for a few minutes or until little bubbles appear on the sides. Turn off the heat and smooth the mixture in blender to make a rich, thick sauce. Set aside.

In the same pan, add a tablespoon of oil and cook the chicken in batches until golden brown on all sides. Pour the tomato and cashew sauce over and simmer for 5 minutes. Add cream, mix and turn off the heat.

Plate your Creamy Cashew Butter Chicken in a bowl, garnish with some freshly chopped cilantro and serve immediately. Enjoy.

Bowl of steamed rice.

What to Serve with Creamy Cashew Butter Chicken

I like to serve this delicious Creamy Cashew Butter Chicken with steamed white rice or naan bread.

Check my other chicken recipe;
Easy Butter Chicken
Chicken vegetable Curry
Garlic Honey Chicken
Whole Roasted Chicken

Continue to Content
Creamy Cashew Butter Chicken

Creamy Cashew Butter Chicken

Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Creamy Cashew Butter Chicken—This chicken recipe is full of flavor and very easy to make. Made with spicy and creamy sauce and served with rice or naan bread.

Ingredients

For the chicken:

  • 2lb 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

For the gravy:

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

Instructions

  1. In a large mixing bowl place the chicken and season with all spices, salt, minced garlic and ginger. Coat the chicken well and cover for 10 minutes.
  2. While you marinate the chicken, heat up the butter and oil in a large pan on medium heat, and sweat the onions until translucent; add cashews and cook for 2–3 minutes. Then add tomato sauce, salt, pepper and garam masala. Cook for a few minutes or until little bubbles appear on the sides. Turn off the heat and smooth the mixture in blender to make a rich, thick sauce. Set aside.
  3. In the same pan, add a tablespoon of oil and cook the chicken in batches until golden brown on all sides. Pour the tomato and cashew sauce over and simmer for 5 minutes. Add cream, mix and turn off the heat.
  4. Serve immediately over steamed white rice and garnish with freshly chopped cilantro.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 160mgSodium: 1612mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 62g
© Guss
Cuisine: Indian / Category: Main Course

Filed Under: Chicken, Dinners

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