Chicken in Cashew Nut Sauce Recipe

Name: Chicken in Cashew Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil, divided; 1 large yellow onion, thinly sliced; ¾ cup water, divided; 4 ounces unsalted raw cashews, finely ground; 1 teaspoon ginger, freshly grated; 1 teaspoon garlic, grated; ½ teaspoon cayenne; 1 tablespoon unsalted butter; 1 ½ teaspoons salt; 4 boneless skinless chicken breasts, tenderloins removed; ½ cup plain yogurt, whisked

Servings: persons

3 tablespoons oil, divided
1 large yellow onion, thinly sliced
¾ cup water, divided
4 ounces unsalted raw cashews, finely ground
1 teaspoon ginger, freshly grated
1 teaspoon garlic, grated
½ teaspoon cayenne
1 tablespoon unsalted butter
1 ½ teaspoons salt
4 boneless skinless chicken breasts, tenderloins removed
½ cup plain yogurt, whisked

1
heat 2 tb oil in medium skillet and fry onion until well browned.
2
cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste.
3
in large saucepan, heat remaining 1 tb oil along with butter.
4
add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly.
5
this should take roughly 5 minute.
6
thin out sauce with remaining 1/2 c water and stir in salt.
7
add chicken and turn to coat well with sauce.
8
simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness.
9
carefully turn chicken over during cooking.
10
turn off heat.
11
remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well.
12
pour sauce over chicken and serve.

320

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons oil, divided, 1 large yellow onion, thinly sliced, ¾ cup water, divided, 4 ounces unsalted raw cashews, finely ground, and more.

Yes, Chicken in Cashew Nut Sauce 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!

Chicken in Cashew Nut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions