Best Cashew Butter Chicken

I spent years thinking cashew butter was just for sandwiches and smoothies. Then one night, I was staring at a jar of it in my pantry, wondering what else I could do with the stuff. My kids had gotten tired of cashew butter toast, and I had way too much left over.

That’s when I remembered how much we all love peanut sauce on our chicken. Cashew butter works the same way—it makes everything creamy and rich without being too heavy. Now this cashew butter chicken is one of our go-to weeknight dinners because it comes together fast and everyone actually eats it.

What Kind of Chicken Should I Use?

For this cashew butter chicken, boneless, skinless chicken breast is your best bet since it cooks evenly and absorbs all those wonderful spices. You can also use chicken thighs if you prefer – they’ll add a bit more flavor and stay juicier during cooking, though they do take a little longer to cook through. Make sure to cut your chicken into uniform cubes, about 1-inch pieces, so everything cooks at the same rate. If you’re using frozen chicken, be sure to thaw it completely and pat it dry before seasoning – this helps the spices stick better and prevents the dish from getting watery.

Options for Substitutions

This creamy cashew butter chicken is pretty forgiving when it comes to swaps:

• Cashews: While cashews give this dish its signature creaminess, you can substitute with blanched almonds or even sunflower seeds for a nut-free option. Just soak them in hot water for 15 minutes before blending to get that smooth texture.
• Heavy cream: Coconut cream or full-fat coconut milk work great here and add a subtle tropical note. You can also use half-and-half, though the sauce won’t be quite as rich.
• Chicken breast: Chicken thighs are actually fantastic in this recipe – they stay juicier and add more flavor. You can also use cubed firm tofu or cauliflower florets for a vegetarian version.
• Garam masala: If you’re out of garam masala, make your own blend with equal parts cumin, coriander, and cinnamon, plus a pinch of cardamom and cloves.
• Fresh ginger and garlic: In a pinch, use ½ teaspoon each of garlic powder and ground ginger, but fresh really makes a difference in this dish.
• Tomato sauce: Crushed tomatoes work just as well, or you can use diced tomatoes and blend the sauce smooth at the end for a chunkier texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cashew butter chicken is not soaking your cashews in hot water for at least 15 minutes before blending – this simple step ensures your sauce becomes silky smooth instead of grainy and chunky.

Another common error is overcooking the chicken, so cut your pieces into uniform cubes (about 1-inch) and don’t let them sit in the pan too long once they’re cooked through, as they’ll continue cooking in the hot sauce.

When blending your cashew mixture, make sure to blend it thoroughly until completely smooth – any lumps will ruin the creamy texture you’re going for, and if your blender struggles, add a bit more liquid to help it along.

Finally, taste and adjust your spices at the end since garam masala can vary in intensity between brands, and remember that the sauce will thicken as it simmers, so don’t panic if it seems thin at first.

What to Serve With Cashew Butter Chicken?

This rich and creamy cashew butter chicken is perfect served over fluffy basmati rice, which soaks up all that delicious sauce beautifully. I love pairing it with warm naan bread or chapati for scooping up every last bit of the creamy tomato-cashew goodness. A simple side of roasted vegetables like cauliflower or green beans adds a nice contrast to the richness of the dish. For something fresh and cooling, try serving it alongside a cucumber raita or a basic mixed greens salad with a light vinaigrette to balance out all those warm spices.

Storage Instructions

Refrigerate: This cashew butter chicken keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I like to portion it out with some rice or naan for easy grab-and-go lunches during the week.

Freeze: You can freeze this curry for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top since it’ll expand when frozen. I usually freeze it in family-sized portions so I can thaw exactly what I need for dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. If it seems a bit thick after reheating, just add a splash of water or chicken broth to loosen it up. You can also microwave it, but I find the stovetop gives better results and prevents the cream from separating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 190-215 g
• Fat: 85-100 g
• Carbohydrates: 55-65 g

Ingredients

For the marinade:

• 2 lb boneless, skinless chicken breast, cut in cubes
• 2 tsp garam masala
• 1 tsp cayenne pepper
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp salt
• 1 tsp minced garlic
• 1 tsp freshly grated ginger

For the sauce:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium red onion, diced
• 1 cup roasted unsalted cashews
• 1 can (15 oz) tomato sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garam masala
• 3 tbsp heavy cream

Step 1: Marinate the Chicken

• 2 lb boneless, skinless chicken breast, cut in cubes
• 2 tsp garam masala
• 1 tsp cayenne pepper
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp salt
• 1 tsp minced garlic
• 1 tsp freshly grated ginger

In a large mixing bowl, place the cubed chicken breast and season it with garam masala, cayenne pepper, turmeric, paprika, salt, minced garlic, and freshly grated ginger.

Toss everything until the chicken is well coated.

Cover and let it marinate for at least 10 minutes.

I find that letting the chicken sit with these spices really deepens the flavor.

Step 2: Prepare the Tomato Cashew Sauce

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium red onion, diced
• 1 cup roasted unsalted cashews
• 1 can (15 oz) tomato sauce
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garam masala

While the chicken marinates, heat the butter and olive oil in a large pan over medium heat.

Add diced red onion and cook until translucent, stirring occasionally.

Toss in the cashews and cook for another 2–3 minutes, allowing them to become golden and aromatic.

Pour in the tomato sauce, then season with salt, ground black pepper, and garam masala.

Let this mixture cook for a few minutes, just until small bubbles start to form at the edges.

Remove from heat and blend until smooth and thick.

Set the sauce aside for later use.

Step 3: Cook the Chicken

• marinated chicken from Step 1
• 1 tbsp olive oil

In the same pan, add a tablespoon of olive oil over medium-high heat.

Working in batches so you don’t overcrowd the pan, add the marinated chicken from Step 1.

Cook pieces until golden brown on all sides.

This helps lock in the flavors and keeps the chicken juicy.

Step 4: Combine Chicken and Sauce, Finish with Cream

• cooked chicken from Step 3
• blended tomato cashew sauce from Step 2
• 3 tbsp heavy cream

Once the chicken is cooked, pour the smooth tomato and cashew sauce from Step 2 over the chicken in the pan.

Stir to coat all the pieces, then reduce the heat to low and let it simmer for about 5 minutes.

Add the heavy cream, mix well, and turn off the heat.

I like to add the cream at the very end to keep the sauce extra rich and silky.

Step 5: Serve and Garnish

Serve the creamy chicken curry immediately, ideally over steamed white rice.

Garnish with freshly chopped cilantro for a burst of fresh flavor and color.