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- 500g chicken breast, cut into bite-sized pieces - 1 cup plain yogurt - 1 tablespoon ginger-garlic paste - 2 tablespoons lemon juice - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 2 tablespoons tomato paste - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 teaspoon red chili powder (adjust to taste) - 1 cup coconut milk - ½ cup cashew nuts, soaked in warm water - Salt to taste - Fresh cilantro leaves for garnish - Add more spices like cinnamon or cardamom for depth. - Use Greek yogurt for a thicker sauce. - Substitute chicken with tofu for a plant-based twist. - Large skillet or pot for cooking. - Mixing bowls for marinating ingredients. - Blender for the cashew paste. - Wooden spoon or spatula for stirring. Gather these ingredients and tools first. This will help you cook smoothly and quickly. Each ingredient adds flavor and richness to the dish. Enjoy the process and feel free to play with the spices! {{ingredient_image_1}} First, take 500g of chicken breast. Cut it into bite-sized pieces. In a large bowl, mix the chicken with 1 cup of plain yogurt. Add 1 tablespoon of ginger-garlic paste and 2 tablespoons of lemon juice. Sprinkle in a pinch of salt. This marination makes the chicken tender and flavorful. Let it sit for at least 30 minutes. This step boosts the taste and texture. Next, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 large onion, finely chopped. Cook until it turns golden brown, about 5-7 minutes. Now, stir in 2 tablespoons of tomato paste. Then, add 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 1 teaspoon of ground cumin, and 1 teaspoon of red chili powder. Cook this for another 2-3 minutes. The spices will smell amazing. This mixture forms the heart of your butter chicken. Now it's time to add the marinated chicken to the skillet. Cook the chicken until it turns brown on all sides, about 5-10 minutes. In a blender, combine ½ cup of soaked cashew nuts with a little water. Blend until smooth. Add this cashew paste to the skillet with 1 cup of coconut milk. Bring everything to a gentle simmer. Let it cook for 15-20 minutes. The chicken should be fully cooked and the sauce thickened. Adjust the seasoning with salt to your taste. Finally, let the dish sit for a few minutes. This step helps all the flavors blend beautifully. To make your butter chicken taste amazing, start with fresh spices. Use whole spices when you can and grind them. This brings out the best flavors. Always marinate the chicken for at least 30 minutes. This helps the yogurt and spices soak in. You can even marinate it overnight for more depth. Don't rush the cooking process. Allow the spices to bloom before adding anything else. This will give your dish a rich, bold taste. Cook the chicken over medium heat. This keeps it tender and juicy. If you cook it too fast, it can become tough. Make sure to brown the chicken on all sides before adding the sauce. This adds a nice layer of flavor. Use a meat thermometer if you have one. The chicken should reach 165°F to be safe. Let the chicken sit for a few minutes after cooking. This helps the juices settle back in. To thicken the sauce, use blended cashews. Soak them in warm water first. This makes them easier to blend into a smooth paste. Add this paste into the pot after browning the chicken. Also, cook the sauce longer. The more it simmers, the thicker it gets. If you want a shortcut, add a bit of cornstarch mixed with water. Just make sure to stir it well. Pro Tips Marination Magic: Ensure to marinate the chicken for at least 30 minutes, but letting it sit for a few hours or overnight will intensify the flavors even more. Cashew Paste Consistency: When blending the soaked cashews, add water little by little to achieve a smooth and creamy paste that blends well into the sauce. Adjusting Spice Levels: Taste the sauce before serving and adjust the red chili powder according to your spice preference for a milder or spicier dish. Resting Time: Allowing the dish to sit for a few minutes after cooking enhances the flavors, making the sauce even more delicious when served. {{image_2}} You can make a vegan butter chicken by swapping the chicken with chickpeas or tofu. Use coconut yogurt instead of plain yogurt for a creamy base. Replace the chicken with 500g of chickpeas or cubed firm tofu. This keeps the dish rich and full of flavor. Use the same spices and coconut milk for depth. The cooking process remains the same, making it easy to adapt. To make this dish gluten-free, ensure you use gluten-free yogurt and spices. Check that your tomato paste is gluten-free as well. This way, you can enjoy the same great taste without worry. The rest of the recipe stays the same, making it simple to follow. Just swap in gluten-free ingredients and you’re good to go! If you want to try different nuts, almonds or macadamia nuts work well. Soak them just like cashews and blend to a smooth paste. This adds a unique flavor to your butter chicken. Each nut gives a different taste, so feel free to experiment! Use the same amount as the cashews for the best result. Store any leftover butter chicken in an airtight container. This keeps it fresh. Let it cool to room temperature before sealing. Place it in the fridge. It will stay good for up to 3 days. If you want to keep it longer, freezing is a great option. To freeze butter chicken, use a freezer-safe container. Make sure it is fully cooled before packing. Leave some space at the top for expansion. It will last in the freezer for up to 3 months. When you are ready to enjoy it again, just thaw it in the fridge overnight. Reheat the butter chicken on the stove or in the microwave. If using the stove, warm it over low heat, stirring often. This helps it heat evenly. If using a microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Add a splash of coconut milk if it looks too thick. Enjoy your meal! Butter chicken is a creamy Indian dish. It features marinated chicken cooked in a spiced sauce. The sauce includes yogurt, tomatoes, and warm spices like garam masala and turmeric. This dish is rich and has a touch of sweetness. It pairs well with rice or naan. Many people love its vibrant flavors and comforting texture. Yes, you can use other meats! While chicken is popular, you can try lamb or shrimp. Just adjust cooking times as needed. If you use beef, choose tender cuts. Make sure to marinate the meat well, just like with chicken. This step helps the flavors blend and keeps the meat juicy. To make butter chicken spicier, add more red chili powder. Start with a small amount and taste as you go. You can also use fresh green chilies for heat. Another option is to add cayenne pepper. Be careful not to overwhelm the dish. Balance is key to keep the flavors bright and tasty. Butter chicken is a rich dish made with marinated chicken, spices, and creamy sauce. You learned how to prepare the main and optional ingredients while using the right cooking tools. I shared tips for the best flavors and techniques for tender chicken. You can even explore vegan and gluten-free options. Store leftovers correctly, and reheating is simple. Enjoy experimenting with this classic dish. Your kitchen can be filled with tasty aromas and smiles!

Creamy Cashew Butter Chicken

A rich and creamy chicken dish made with cashew nuts and spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 cup coconut milk
  • 0.5 cup cashew nuts, soaked in warm water
  • to taste salt
  • for garnish fresh cilantro leaves

Instructions
 

  • In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, and a pinch of salt. Marinate for at least 30 minutes to allow flavors to develop.
  • Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  • Stir in the tomato paste, garam masala, turmeric, cumin, and red chili powder. Cook for another 2-3 minutes, until the spices are fragrant.
  • Add the marinated chicken to the skillet, cooking until the chicken is browned on all sides, about 5-10 minutes.
  • Blend the soaked cashew nuts with a little water to create a smooth paste. Add this paste to the pot, followed by the coconut milk, and bring to a gentle simmer.
  • Cook for 15-20 minutes, or until chicken is cooked through and the sauce has thickened. Stir occasionally and adjust seasoning with salt as needed.
  • Turn off the heat and let the dish sit for a few minutes to enhance the flavors.

Notes

Serve with steamed basmati rice or warm naan for a delightful meal!
Keyword butter chicken, cashew, chicken, creamy, Indian cuisine