Cashew Butter Chicken Masala

Cashew Butter Chicken Masala

2 Reviews
From: EatingWell Magazine, September/October 2016

Butter or even heavy cream usually gives butter chicken its rich, satisfying quality. In this healthy version of a butter chicken recipe, cashew butter creates an equally luxurious texture. Chickpea flour thickens the sauce, but is optional if you don't have it on hand. For weeknight speed, marinate the chicken ahead of time and you can have this dish on the table in about 30 minutes. Serve with steamed spinach and basmati rice.

Ingredients 5 servings

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  • Chicken
  • 6 cloves garlic, finely grated or minced
  • 1 2-inch piece fresh ginger, peeled and finely grated or minced
  • 1 cup plain yogurt, preferably not Greek
  • 1 serrano chile, minced
  • 2 tablespoons chickpea flour (optional)
  • 1 tablespoon ground coriander
  • 1 teaspoon kashmiri chili powder (see Tip)
  • 1 teaspoon garam masala
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed saffron
  • 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • Sauce
  • 2 tablespoons coconut oil
  • 6 whole cardamom pods, lightly crushed
  • 4 whole cloves
  • 3 2-inch cinnamon sticks
  • 1 large white onion, finely chopped
  • 1 serrano chile, julienned, plus more for garnish
  • 2 tablespoons dried fenugreek leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon Kashmiri chili powder
  • 1 cup no-salt-added tomato sauce
  • ¾ teaspoon kosher salt
  • ⅔ cup water
  • 2 tablespoons cashew butter

Preparation

  • Active

  • Ready In

  1. To marinate chicken: Combine garlic and ginger in a bowl. Press with a spoon to make a paste. Transfer 2 packed tablespoons to a large bowl and add yogurt, serrano, chickpea flour (if using), 1 tablespoon coriander, 1 teaspoon chili powder, garam masala, ground cinnamon, cumin, turmeric, ½ teaspoon salt and saffron; whisk until well combined. Add chicken and stir to coat. Cover and refrigerate at least 2 hours and up to 1 day. Refrigerate the remaining garlic-ginger paste.
  2. To prepare chicken: Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
  3. Spread the chicken on the prepared baking sheet. Broil until the chicken is cooked through and starting to brown, 10 to 12 minutes.
  4. To prepare sauce: Heat oil in a large saucepan over medium heat. Add cardamom, cloves and cinnamon sticks; cook, stirring, until fragrant, about 1 minute. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in serrano, fenugreek, coriander, garam masala, chili powder and the reserved garlic-ginger paste. Cook, stirring, for 1 minute. Stir in tomato sauce and salt; cook for 2 minutes more. Add water and cashew butter; increase heat to medium-high and cook, stirring often, until the sauce looks creamy, about 5 minutes. Add the chicken and any accumulated juice to the sauce. Cook, stirring, until heated through, 2 to 3 minutes. Serve with sliced serrano chile, if desired.
  • Commonly used in Indian cuisine, Kashmiri chili powder lends a touch of heat and beautiful red color to sauces and curries. Any regular- to medium-heat chili powder can be used in its place. To bump up the heat, add a pinch of cayenne pepper too.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 353 calories; 20 g fat(9 g sat); 2 g fiber; 14 g carbohydrates; 30 g protein; 27 mcg folate; 94 mg cholesterol; 7 g sugars; 0 g added sugars; 382 IU vitamin A; 9 mg vitamin C; 139 mg calcium; 3 mg iron; 418 mg sodium; 538 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3½ lean meat, 2 fat

Reviews 2

September 06, 2016
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By: whereismyshoe
Fantastic! Very flavorful and aromatic. This recipe takes a bit a prep so be sure you have the time for it. But we loved this and can't wait to make this again.
September 05, 2016
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By: Michelle
I LOVED this dish! I haven't had an opportunity to cook much Indian cuisine so this was not only fun to cook but the results were so delicious. I marinated the chicken overnight and doubled the sauce. The recipe doesn't say to remove the cardamom pods after crushing, but I did and just added the seed, thinking they would not be too pleasant to crunch into...should they have been added? I will definitely make this again! Served over rice. Thank you for a great recipe! Can't wait to try the others!