This delicious Cashew Butter Chicken is as good as it gets. By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you.
1 ½cupsraw cashews, see notes
1lb.chicken thighs or breasts
2inchpiece of ginger, peeled and chopped
28ouncecan of crushed tomatoes
2tablespoonsbrown sugar or coconut sugar, omit for Whole30
Sea salt, to taste
¼ to 1teaspoonchili powder
Seeds from 4 cardamom pods
Place the cashews and 1 ½ cups of water into your blender or food processor and blend on high until completely smooth. Pour into a bowl and set it aside. Don't clean your blender yet - you'll need it again.
1 ½ cups raw cashews
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken and cook until brown on both sides, about 10 minutes total. You don't need to cook the chicken all the way through. Chop the chicken into bite-sized pieces.
1 lb. chicken thighs or breasts
While the chicken is browning, start cooking the curry. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion to the pan and cook until it is soft, about 5 minutes. Add the garlic and ginger and let it cook for 5 minutes more. Add all the spices to a small bowl while the onions are cooking.
1 medium onion, 5 cloves garlic, 2 inch piece of ginger, 1 tablespoon garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ¼ to 1 teaspoon chili powder, Seeds from 4 cardamom pods
Add the spices to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and scrape the bottom of the pan. Carefully transfer to your blender and blend on high until smooth.
28 ounce can of crushed tomatoes
Pour the curry back into the pan, add the blended cashews, the chopped chicken, ½ cup of water, and (if using) the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt.
2 tablespoons brown sugar or coconut sugar
Cashew pieces are less expensive than whole cashews and work well in this recipe. If you don't have a high-powered blender, I recommend soaking the cashews in water for a few hours. Rinse the cashews and discard the water before you blend them.Feel free to use coriander and cumin seeds instead of ground if that's what you have on hand. Curry powder can be used instead of garam masala, although I personally prefer the taste of garam masala.
Pair with steamed basmati rice or cauliflower rice