Cashew Nut Butter Chicken Recipe

Name: Cashew Nut Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g ghee or 60 g butter; 2 cloves garlic, crushed; 2 onions, minced; 1 tablespoon tandoori curry paste; 1 tablespoon ground coriander; 1/2 teaspoon ground nutmeg; 750 g boneless chicken, cut into 2 cm cubes; 60 g cashews, slightly crushed; 1 1/4 cups thickened cream; 2 tablespoons coconut milk

Servings: persons

60 g ghee or 60 g butter
2 cloves garlic, crushed
2 onions, minced
1 tablespoon tandoori curry paste
1 tablespoon ground coriander
1/2 teaspoon ground nutmeg
750 g boneless chicken, cut into 2 cm cubes
60 g cashews, slightly crushed
1 1/4 cups thickened cream
2 tablespoons coconut milk

1
Melt ghee or butter, in a large pan over medium heat.
2
Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
3
Stir in curry paste, coriander, and nutmeg.
4
Cook for 2 min, or until fragrant.
5
Add chicken and cook for 5 mins, or until chicken is browned.
6
Add cashwes, cream, and coconut milk.
7
Bring to the boil.
8
Reduce heat.
9
Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
10
Serve with rice.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 60 g ghee or 60 g butter, 2 cloves garlic, crushed, 2 onions, minced, 1 tablespoon tandoori curry paste, and more.

Yes, Cashew Nut 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.

Cashew Nut Butter Chicken

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