Cashew Butter Chicken

Cashew Butter Chicken

November 17, 2024

Ingredients

  • 1 1/4 cup plain Greek yogurt
  • 6 garlic cloves, finely chopped
  • 2 tbsp freshly grated ginger
  • 1 tbsp plus 2 tsp garam masala
  • 1 tsp ground cayenne pepper
  • 1 tsp salt
  • 2 lbs boneless and skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp ghee or salted butter
  • 3 medium shallots, finely chopped
  • 1 tsp ground cumin
  • 1/4 tsp ground tumeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • freshly ground black pepper
  • 2 tbsp tomato paste
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/3 cup creamy cashew butter
  • 1/2 cup toasted cashews
  • steamed rice or naan, for serving

Directions

  1. In a large bowl or plastic bag, combine the yogurt, half of the garlic, 1 tbsp of the ginger, 2 tsp of the garam masala, 1/2 tsp of the cayenne, and the salt. Add the chicken and toss to coat. Let sit for 5 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until lightly browned, about 2 minutes per side. Add 1 tbsp of the ghee, and when it is melted, turn the chicken to coat. Transfer the chicken to a plate.
  3. To the same skillet over medium-high heat, add the shallots, Cook, stirring occasionally, until soft, about 5 minutes. Add the remaining 1 tbsp ghee, the remaining garlic, 1 tbsp ginger, 1 tbsp garam masala, and 1/2 tsp cayenne pepper and the cumin, turmeric, cinnamon, and cardamom. Season with salt and pepper. Stir to combine. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue to cook, stirring to incorporate, until the paste turns dark red, 2 minutes more.
  4. Reduce the heat to low. Add 1/4 cup of water, the coconut milk, and the cashew butter. Stir to combine, scraping up the browned bits from the bottom of the pan. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes. Stir in the chicken and any collected juices. Cook, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through, 5 to 7 minutes more. Remove the skillet from the heat and season with salt and pepper.
  5. Scatter the cashews over the chicken and sauce. Serve family style with rice and naan alongside.