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Cashew Butter Chicken

30 min
4 servings
Health Score: 22/100
2.50 per serving
1 likes
Lunch Main Course Main Dish Dinner Gluten Free
Cashew Butter Chicken

Ingredients

  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin seeds
  • 1 tsp fenugreek leaves (dried)
  • 2 tbsp coriander (fresh, chopped)
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 4 tbsp oil (divided)
  • 2 tbsp yogurt (plain, greek style)
  • 1/2 tsp turmeric
  • 2 cloves of garlic (minced, finely grated)
  • 1 ginger (minced, finely grated)
  • 1 cooking onion (finely chopped, medium)
  • 4 plum tomatoes (whole, canned, large)
  • 4 servings salt (to taste)
  • 8 chicken thighs (boneless, skinless)

About

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. For $2.5 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Indian food. 1 person has made this recipe and would make it again. A mixture of garlic, oil, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 65%. Asian Salad with Cashew Dressing and Cashew Butter Cookies, Cashew Butter Chicken, and Almond Crusted Chicken with Cashew Butter and Roasted Cranberries are very similar to this recipe.

Nutrition (per serving)

431kcal
Calories
7g
Carbohydrates
24g
Fat
2g
Fiber
46g
Protein
3g
Sugar

Instructions

  1. 1

    Preheat oven to 425F. Line a baking tray with parchment.

  2. 2

    Place chicken in a large mixing bowl.

  3. 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. 4

    Spread evenly on baking tray.

  5. 5

    Bake for 20 min or until chicken is roasted and lightly browned.

  6. 6

    Drain juices, reserve chicken.Warm remaining 2 tbsp oil in deep skillet over medium high heat.

  7. 7

    Add cumin seeds, saut 30 sec.

  8. 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. 9

    Add remaining spices and salt. Cook for about 5 min or until tomatoes have thickened slightly.

  10. 10

    Add yogurt, stirring continuously. Cook 2 min, then add cup water.

  11. 11

    Mix well, bring contents of skillet to a boil.

  12. 12

    Add chicken, cook 10 min for flavours to blend. Fold in fresh coriander.

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Preparation Details

Total Time: 30 minutes

Servings: 4

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: Yes

Dairy Free: No

Low FODMAP: No

Source: foodista.com

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