Cashew Butter Chicken
You can never have too many main course recipes, so give Cashew Butter Chicken a try. One serving contains 431 calories, 46g of protein, and 24g of fat. This recipe serves 4.
Cook time
30 min
Servings
4
Ingredients
16
Nutrition
per serving431 kcal
Calories
46 g
Protein
24 g
Fat
7 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Preheat oven to 425F. Line a baking tray with parchment.
- 2
Place chicken in a large mixing bowl.
- 3
Add 2 tbsp oil, salt, tsp each of the garam masala, ground coriander, ground cumin and dried fenugreek leaves, tsp each of cayenne and turmeric. Toss well to coat.
- 4
Spread evenly on baking tray.
- 5
Bake for 20 min or until chicken is roasted and lightly browned.
- 6
Drain juices, reserve chicken.Warm remaining 2 tbsp oil in deep skillet over medium high heat.
- 7
Add cumin seeds, saut 30 sec.
- 8
Add garlic, ginger and onions. Saut, stirring occasionally for about 7-8 min or until onions are softened and lightly browned. Reduce heat to medium, add tomatoes. Stir gently, crushing them into the sauce with the back of your stirring spoon.
- 9
Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly.
- 10
Add yogurt, stirring continuously. Cook 2 min, then add cup water.
- 11
Mix well, bring contents of skillet to a boil.
- 12
Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.
