Cashew Butter Chicken

Cashew Butter Chicken

  Ready in : 30 mins

You can never have too many main course recipes, so give Cashew Butter Chicken a try. One serving contains 431 calories, 46g of protein, and 24g of fat. This recipe serves 4. For $2.5 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Indian food. 1 person has made this recipe and would make it again. A mixture of garlic, oil, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 65%. Asian Salad with Cashew Dressing and Cashew Butter Cookies, Cashew Butter Chicken, and Almond Crusted Chicken with Cashew Butter and Roasted Cranberries are very similar to this recipe.

Ingredients

cayenne pepper

cayenne pepper

0.5 tsp

cumin seeds

cumin seeds

0.5 tsp

fenugreek leaves

fenugreek leaves

1 tsp

coriander

coriander

2 tbsp

garam masala

garam masala

1 tsp

garlic

garlic

2 cloves

ginger

ginger

1 piece

ground coriander

ground coriander

1 tsp

ground cumin

ground cumin

1 tsp

oil

oil

4 tbsp

cooking onion

cooking onion

1 medium

yogurt

yogurt

2 tbsp

plum tomatoes

plum tomatoes

4 large

salt

salt

4 servings

chicken thighs

chicken thighs

8

turmeric

turmeric

0.5 tsp

Cooking in Steps

  1. 1
    Preheat oven to 425F. Line a baking tray with parchment.

    baking pan
    baking pan
    oven
    oven
  2. 2
    Place chicken in a large mixing bowl.

    whole chicken

    whole chicken

    mixing bowl
    mixing bowl
  3. 3
    Add 2 tbsp oil, salt, tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, tsp each of cayenne and turmeric. Toss well to coat.

    dried fenugreek leaves

    dried fenugreek leaves

    ground coriander

    ground coriander

    garam masala

    garam masala

    ground cumin

    ground cumin

    turmeric

    turmeric

    ground cayenne pepper

    ground cayenne pepper

    salt

    salt

    cooking oil

    cooking oil

  4. 4
    Spread evenly on baking tray.

    baking pan
    baking pan
  5. 5
    Bake for 20 min or until chicken is roasted and lightly browned.

    whole chicken

    whole chicken

    oven
    oven
  6. 6
    Drain juices, reserve chicken.Warm remaining 2 tbsp oil in deep skillet over medium high heat.

    whole chicken

    whole chicken

    cooking oil

    cooking oil

    frying pan
    frying pan
  7. 7
    Add cumin seeds, saut 30 sec.

    cumin seeds

    cumin seeds

  8. 8
    Add garlic, ginger and onions. Saut, 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.

    tomato

    tomato

    garlic

    garlic

    ginger

    ginger

    onion

    onion

  9. 9
    Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly.

    tomato

    tomato

    spices

    spices

    salt

    salt

  10. 10
    Add yogurt, stirring continuously. Cook 2 min, then add cup water.

    yogurt

    yogurt

    water

    water

  11. 11
    Mix well, bring contents of skillet to a boil.

    frying pan
    frying pan
  12. 12
    Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.

    fresh cilantro

    fresh cilantro

    whole chicken

    whole chicken