Cashew Butter Chicken Recipe

Name: Cashew Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs trimmed of fat and cut into small pieces; 4 tablespoons oil divided; salt to taste; 1 teaspoon Garam Masala each, divided:, ground coriander, ground cumin, dried fenugreek leaves; 1/2 teaspoon cayenne pepper each, divided:, turmeric; 1/2 teaspoon cumin seeds; 2 cloves garlic finely grated or minced; 1/2 inch ginger piece of, finely grated or minced; 1 onion medium cooking, finely chopped; 4 plum tomatoes large canned whole; 2 tablespoons plain greek style yogurt; 2 tablespoons fresh coriander chopped

Servings: persons

8 boneless, skinless chicken thighs trimmed of fat and cut into small pieces
4 tablespoons oil divided
salt to taste
1 teaspoon Garam Masala each, divided:, ground coriander, ground cumin, dried fenugreek leaves
1/2 teaspoon cayenne pepper each, divided:, turmeric
1/2 teaspoon cumin seeds
2 cloves garlic finely grated or minced
1/2 inch ginger piece of, finely grated or minced
1 onion medium cooking, finely chopped
4 plum tomatoes large canned whole
2 tablespoons plain greek style yogurt
2 tablespoons fresh coriander chopped

1
Preheat oven to 425u00b0F. Line a baking tray with parchment.
2
Place chicken in a large mixing bowl. Add 2 tbsp oil, salt, 1/2 tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, 1/4 tsp each of cayenne and turmeric. Toss well to coat. Spread evenly on baking tray. Bake for 20 min or until chicken is roasted and lightly browned. Drain juices, reserve chicken.
3
Warm remaining 2 tbsp oil in deep skillet over medium high heat. Add cumin seeds, saute 30 sec. Add garlic, ginger and onions. Saute, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon. Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly. Add yogurt, stirring continuously. Cook 2 min, then add 1/2 cup water. Mix well, bring contents of skillet to a boil. Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 boneless, skinless chicken thighs trimmed of fat and cut into small pieces, 4 tablespoons oil divided, salt to taste, 1 teaspoon Garam Masala each, divided:, ground coriander, ground cumin, dried fenugreek leaves, and more.

Yes, Cashew Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Butter Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions