Creamy Cashew Butter Chicken

Creamy, nutty and bursting with flavor, this spicy butter chicken recipe is easy to make, delicious and guaranteed to win your heart and taste–buds instantly.

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 with a thick and rich gravy made with tomatoes, heavy cream, cashews and tons of aromatic spices. I served it with plain steamed white rice for family at dinner.

This recipe is similar to the Easy Butter Chicken recipe that I published earlier, the difference being with the ration of spices used and the addition of roasted cashews to the gravy.
Cashews add richness to the gravy and they are loaded in fiber, protein and healthy fats.

I usually cook the gravy first with onion, garlic, ginger, cashew, tomato sauce and spices, and 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. All toasted and grind together to make a beautiful and aromatic spice used in Indian cuisine like 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 by grinding equal amounts of the spices or changing the proportions to your taste.

Ingredients Needed:

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

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

How to Cook Creamy 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 the chicken is marinating, 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, and 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.

What to Serve with Creamy Cashew Butter Chicken

This delicious, creamy curry dish is best served with steamed white rice or naan bread.