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Saucy, Spicy, Creamy Cashew Butter Chicken

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"Cashew chicken curry is an Indian restaurant-style dish very similar to butter chicken, but, of course, made with cashews, too. Most of the time, they are toasted and tossed in with the chicken and sauce. Inspired by that dish, I cooked up a recipe that takes all of those notes but also includes cashew butter. It not only brings a deep flavor to the sauce but also makes it extra creamy. It's a small addition, but one that I think really sets this dish apart. Serve it with steamed rice and fresh naan (always) for a quick dinner that will satisfy everyone in the family."

List of Ingredients

◦ � cup plain Greek yogurt
◦ 6 cloves garlic, finely chopped or grated
◦ 2 tablespoons freshly grated ginger
◦ 1 tablespoon plus 2 teaspoons garam masala
◦ 1 to 2 teaspoons ground cayenne pepper
◦ 1 teaspoon fine pink Himalayan salt, plus more as needed
◦ 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
◦ 2 tablespoons extra-virgin olive oil
◦ 2 tablespoons ghee or salted butter
◦ 3 medium shallots, finely chopped or grated
◦ 1 teaspoon ground cumin
◦ � teaspoon ground turmeric
◦ � teaspoon ground cinnamon
◦ � teaspoon ground cardamom
◦ Freshly ground black pepper
◦ 2 tablespoons tomato paste
◦ 1 (13.5-ounce) can full-fat coconut milk
◦ ⅓ cup creamy cashew butter
◦ � cup fresh cilantro, roughly chopped, plus more for serving
◦ � cup toasted cashews
◦ Steamed rice and naan, for serving


Recipe

In a large bowl or plastic zip-top bag, combine the yogurt, half of the garlic, 1 tablespoon of the ginger, 2 teaspoons of the garam masala, � teaspoon of the cayenne, and the salt. Add the chicken and toss to coat. Let sit for 5 minutes.

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 tablespoon of the ghee, and when it is melted, turn the chicken to coat. Transfer the chicken to a plate.

To the same skillet over medium-high heat, add the shallots. Cook, stirring occasionally, until soft, about 5 minutes. Add the remaining 1 tablespoon ghee, the remaining garlic, 1 tablespoon ginger, 1 tablespoon garam masala, and � teaspoon cayenne pepper (plus more to taste) 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.

Reduce the heat to low. Add � 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 stir in the cilantro. Season with salt and pepper.

Scatter the cashews and more cilantro over the chicken and sauce. Serve family style with rice and naan alongside.

Serves 6






❧ Note: Toasting Cashews

Toasting nuts is an extra step, but worth it�it emphasizes the warm flavors. Just place them in a dry skillet over medium-low heat and stir (constantly!) until they're fragrant and a shade or two darker, 3 to 5 minutes. Watch closely�they can go from perfectly toasted to black and very burned in a flash. I know from experience.