Spicy Butter Chicken With Cashews

  • Difficulty: Medium
  • one hour and 5 minutes
  • 2 servings

This traditional Indian dish is everything your heart desires when it’s cold outside. We used chicken which we’ve coated in lots of chili before frying it. But the surprise here is the spiced sauce made with butter, cashews and tomatoes.

Ingredients Needed for Spicy Butter Chicken With Cashews


For the chicken breast:

10 ounces of chicken breast
1 tablespoon ginger, grated
4 garlic cloves, crushed
1 tablespoon chili powder
salt

For the spicy sauce:

1 onion, chopped
1 ounce butter
2 medium tomatoes, chopped
2 ounces of cashews
1 tablespoon sugar
2 teaspoons of garam masala
2 teaspoons of Kashmiri chili powder
2 teaspoons of cumin powder
1 ½ cups of water

For the butter chicken:

1 tablespoon butter
2 teaspoons of sumac
1 tablespoon heavy cream

How to Cook Spicy Butter Chicken With Cashews

  1. For the chicken breast:

    Add the chicken breast, ginger, 1/2 of the crushed garlic, and chili powder to a bowl. Season with salt and mix all to entirely cover the chicken.

  2. Transfer the coated chicken to a skillet over medium heat. Cook on both sides for 10 minutes and set them aside.
  3. For the spicy sauce:

    Add the onion and butter to the same skillet and lower the heat. Cook and stir until the butter melts.

  4. Add the tomato and cashews and stir-fry a little. Add the remaining crushed garlic, sugar, garam masala, Kashmiri chili powder, and cumin powder. Cook and stir until it starts simmering. Add the water and cook for 2-3 minutes more.
  5. Transfer to a blender and blend. Strain this mixture into a bowl using a strainer and a spatula. Discard the remaining pulp.
  6. For the butter chicken:

    Transfer this sauce to a skillet over low-medium heat. When it starts bubbling, add the chicken meat, butter, sumac, and heavy cream. Stir a little and cook for 15 minutes.

  7. Serve with heavy cream.

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