I’ve gotta admit, I’ve been in a total rut cooking-wise.
Lately, it feels like I’m ping-ponging between two culinary worlds—Korean and Mexican—with the occasional detour into meatball territory.
The Mississippi Pot Roast Tacos were an absolute flavor bomb. And who could forget the Korean Quesadilla? Gippity hit it out of the park with that one.
I even have a handful of unpublished gems that will soon be posted on the site. But I’m not only talking about this grand Gippity experiment; I cook many Korean and Mexican dishes myself, too.
Now, after a dozen rounds of kimchi quesadillas, gochujang tacos, and bulgogi coming out of my ears, I started to wonder: Is my kitchen just a fusion battleground? Am I destined to bounce between taco shells and bibimbap bowls forever?
It was time for a change—something buttery and classic that would shake up the flavors in my kitchen without requiring tortillas or soy sauce. I wanted to reset my palate and make something luxurious and comforting. Enter the ultimate Indian comfort food: Butter Chicken.
The Prompt
We’ve done a ton of Korean and Mexican dishes, so I want to mix things up. Can you give me a recipe for an ultimate Butter Chicken?
Gippity Kitchen Says:
You got it, Stephen!
Let’s deliciously switch gears and make a creamy, luxurious take on Butter Chicken. To elevate this classic even further, we’re adding a twist: cashews. They bring a rich, velvety texture to the sauce, amplifying that buttery, comforting richness you know and love. It’s a slight touch that transforms the dish into something truly special.
The magic starts with a double marinade for the chicken. First, tenderize the meat with lemon juice and chili powder and add a hint of heat. Then, we layer in yogurt, garlic, ginger, and warm spices like turmeric, garam masala, and cumin. The result? Juicy, flavor-packed chicken that holds its own in the sauce.
The sauce combines all the best elements of Butter Chicken. Golden sautéed onions form the base, followed by a fragrant mix of Indian spices, crushed tomatoes, and cashews. The cashews simmer in the sauce before blending into a smooth, creamy consistency. Heavy cream and yogurt are stirred at the end, creating a luscious balance of richness, tanginess, and spice.
To bring it all together, we finish the dish with a generous garnish of fresh cilantro and a squeeze of lemon to brighten the flavors. Serve it with fluffy basmati rice or warm naan to soak up every last drop of that irresistible sauce. Trust me, this is the kind of recipe that will leave everyone at the table asking for seconds.
This recipe balances warming Indian spices with the natural sweetness of tomatoes, the nuttiness of cashews, and the cooling tang of yogurt. This harmonious combination will make this meal stand out at your table. Whether you’re cooking for family and friends or just treating yourself, this Cashew Butter Chicken is the perfect way to take a break from the everyday and dive into something truly indulgent.
Cashew Butter Chicken
This Cashew Butter Chicken recipe offers a rich spin on the classic dish. Marinated chicken thighs are baked until lightly charred, then bathed in a creamy sauce fortified with cashews, tomatoes, and warming spices. The result is a velvety, deeply flavorful meal perfect for pairing with basmati rice or naan.
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp lemon juice
- 1 tsp chili powder
- Salt to taste
- 1 cup plain yogurt
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp chili powder
For the Sauce:
- 3 tbsp ghee or unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 (14 oz) can crushed tomatoes
- 1/4 cup cashews
- 1 cup heavy cream
- ½ cup plain yogurt
- 1 tbsp sugar (optional)
- Salt to taste
- Fresh cilantro, chopped
For Serving:
- Basmati rice or naan bread
- Fresh lemon wedges
Instructions
-
First Step Marinade:
- In a large bowl, mix the lemon juice, chili powder, and salt. Add the chicken pieces and toss to coat. Let this sit for 30 minutes.
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Second Step Marinade:
- After the initial 30 minutes, add the yogurt, grated ginger, minced garlic, turmeric, garam masala, ground cumin, and additional chili powder to the chicken.
- Mix well to ensure the chicken is thoroughly coated with the second marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
-
Cook the Chicken:
- Preheat your oven to 450°F (230°C). Spread the marinated chicken pieces on a baking sheet.
- Bake for 20-25 minutes until the chicken is cooked and slightly charred. Set aside.
-
Prepare the Sauce:
- Heat the ghee or butter in a large skillet over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes.
- Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Stir in the cumin, coriander, turmeric, garam masala, chili powder, paprika, and cinnamon. Cook for about 1 minute to toast the spices.
- Add the crushed tomatoes and cashews to the skillet. Cook for another 5 minutes to soften the cashews and allow the flavors to meld.
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Blend the Sauce:
- Transfer the onion-tomato-cashew mixture to a blender. Blend until smooth, ensuring a creamy consistency.
- Return the blended sauce to the skillet over low heat.
-
Finish the Sauce:
- Slowly stir in the heavy cream and yogurt, ensuring smooth and well-blended sauce.
- Add the sugar if you prefer a touch of sweetness. Adjust salt to taste.
- Simmer the sauce for another 10 minutes, allowing the flavors to meld together.
-
Combine and Serve:
- Add the cooked chicken pieces to the sauce, stirring to coat them well. Simmer for another 10 minutes to heat through and combine the flavors.
- Garnish with chopped fresh cilantro.
-
Serve:
- Serve the butter chicken hot with basmati rice or naan bread and a wedge of lemon on the side for an extra burst of freshness.
I love how the cashews bring an extra nutty richness to the sauce. The marinade ensures your chicken is unbelievably tender and flavorful right out of the oven. If you’re looking for a straightforward yet impressive dish, this is it!
The Verdict
This Cashew Butter Chicken is on a whole other level.
The sauce is rich and packed with flavor—so good that I caught myself scraping the pan long after the meal. The cashews work their magic here, making an already creamy dish exciting. However, I will mention that they didn’t quite disintegrate entirely. If you look at the photos, you can see that the sauce seems a bit grainy. I have to deduct points for that, although maybe it was a skill issue.
The spices hit all the right notes without overpowering anything. My kitchen smelled so incredible; I swear the neighbors were probably jealous.
The chicken was unbelievably tender, and I must thank that double marinade for doing the serious heavy lifting. Those finishing touches—the pop of fresh cilantro and the brightness of lemon juice—tie everything together in the most satisfying way.
