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Creamy Cashew Butter Chicken

CREAMY CASHEW BUTTER CHICKEN

  PREP TIME: 10 MINS               COOK TIME: 25 MINS

 TOTAL TIME: 35 MINUTES          YIELD: 6 SERVINGS 

Creamy Cashew Butter Chicken is a creamy and easy to make cuisine at home. The aromatic golden chicken pieces is full of incredible flavors with simple ingredients! Try this out as it is delicious and much healthier for you!


INGREDIENTS

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 0.5 cup greek plain yogurt
  • 1.5 tablespoons minced garlic
  • 1 tablespoon minced ginger (or finely grated)
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon of salt

For the sauce:

  • 1 1/2 cups raw cashews
  • 2 tablespoons olive oil
  • 2 tablespoons ghee 
  • 1 medium onion, sliced or chopped
  • 1.5 tablespoons garlic, minced
  • 1 tablespoon ginger, minced or finely grated
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 oz (400 g) crushed tomatoes
  • 1 teaspoon red chili powder
  • 1.25 teaspoons salt (or to taste)
  • 1 cup of heavy or thickened cream 
  • 1 tablespoon erythritol

INSTRUCTIONS

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

  • Place the cashews and 1 1/2 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.

  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

  • Heat ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

  • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

  • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

  • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

  • Pour the puréed sauce back into the pan. Add the cashew cream, heavy cream and erythritol through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

  • Garnish with chopped cilantro and serve with fresh, cauliflower rice.

NOTES

OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

NUTRITION

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar Alcohol: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg




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