Creamy Cashew Butter Chicken or Cauliflower Curry
This rich and flavorful Creamy Cashew Butter Chicken or Cauliflower Curry takes inspiration from the beloved Indian dish Butter Chicken (Chicken Makhani) and transforms it into a delectable vegetarian version using cauliflower. The creamy sauce, enriched with the subtle nuttiness of roasted cashews, perfectly complements the tender pieces of chicken or cauliflower florets. Spiced with aromatic ginger, turmeric, and garam masala, this dish allows you to customize the heat level with cayenne pepper or paprika. Serve it over fluffy rice or with warm naan for a comforting meal that brings the warmth of Indian cuisine to your table, regardless if you opt for the vegetarian or meat version!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Unsalted cashews
1/3 cup (Roasted until golden)
Butter
1 ounce (Melted)
Chicken
1 lb (Cubed or use 1 lb cauliflower florets for vegetarian version)
Bell pepper
1 (Seeded and cut into strips)
Onion
1 (Peeled and chopped)
Garlic
1 teaspoon (Minced)
Ground ginger
2 teaspoons (N/A)
Ground cayenne pepper or paprika
1 teaspoon (N/A)
Turmeric
1 teaspoon (N/A)
Garam masala
1 teaspoon (N/A)
Cinnamon
1/2 teaspoon (N/A)
Tomato paste
1 (6 ounce) can (N/A)
Tomato sauce
1 (8 ounce) can (N/A)
Sour cream or plain yogurt
1 cup (N/A)
Water
Extra, as needed (N/A)
Instructions
1
Melt butter in a large skillet over medium-low heat, allowing it to froth slightly without browning.
2
Add the cashews to the skillet, stirring frequently and roasting until they turn golden brown. Be cautious not to burn them; lower the heat if necessary.
3
Incorporate the cauliflower florets (or chicken cubes), chopped onion, minced garlic, and bell pepper strips into the skillet. Sauté the mixture for about 5-7 minutes until the vegetables soften.
4
Add the minced ginger, cayenne pepper (or paprika), turmeric, garam masala, and cinnamon to the pan. Stir well to coat the vegetables and protein with the spices.
5
Mix in the tomato paste and tomato sauce, along with a splash of water to adjust the consistency. Bring to a gentle simmer.
6
Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and cauliflower is tender. Check the sauce consistency; if it becomes too thick, add a little more water.
7
Stir in the sour cream or yogurt, heating gently until the sauce is warmed through.
8
Serve hot over cooked rice or with naan bread, garnished with extra cashews and fresh herbs, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cashew Butter Chicken?
It is a rich and flavorful dish inspired by Indian Butter Chicken that uses cashews for added nuttiness and creaminess.
Can this recipe be made vegetarian?
Yes, you can substitute the chicken with 1 lb of cauliflower florets to make a delicious vegetarian curry.
How many cashews are needed for this recipe?
The recipe calls for 1/3 cup of unsalted cashews.
What is the best way to roast the cashews?
Roast them in melted butter over medium-low heat, stirring frequently until they turn golden brown.
What type of chicken should I use?
The recipe recommends using 1 lb of chicken cut into cubes.
How much butter is required?
You will need 1 ounce of butter to melt in the skillet.
What vegetables are included in the curry?
The dish includes one chopped onion and one bell pepper cut into strips.
How much garlic should I add?
Use 1 teaspoon of minced garlic.
What spices are used for the flavor base?
The spice blend includes ground ginger, turmeric, garam masala, and cinnamon.
How can I adjust the heat level of this dish?
You can use ground cayenne pepper for more heat or paprika for a milder flavor.
What type of tomato products are necessary?
The recipe requires one 6-ounce can of tomato paste and one 8-ounce can of tomato sauce.
How do I adjust the consistency of the sauce?
You can add extra water as needed if the sauce becomes too thick during simmering.
What dairy is added at the end of cooking?
You can stir in 1 cup of either sour cream or plain yogurt to finish the sauce.
How long does the curry need to simmer?
The curry should simmer for 15-20 minutes until the protein or vegetables are tender.
What should I serve with this curry?
It is traditionally served over fluffy rice or with warm naan bread.
Should I cover the skillet while cooking?
Yes, cover the skillet during the 15-20 minute simmering process.
What is the first step in the instructions?
The first step is to melt butter in a large skillet over medium-low heat until it froths slightly.
How much ground ginger is used?
The recipe uses 2 teaspoons of ground ginger.
What color should the cashews be after roasting?
They should be roasted until they turn a golden brown color.
How much turmeric is in the recipe?
The recipe calls for 1 teaspoon of turmeric.
Can I use fresh herbs as a garnish?
Yes, the recipe suggests garnishing with fresh herbs and extra cashews if desired.
What is the amount of garam masala needed?
You will need 1 teaspoon of garam masala.
How much cinnamon is used?
The recipe uses 1/2 teaspoon of cinnamon.
How should the onion be prepared?
The onion should be peeled and chopped.
What is the preparation for the bell pepper?
The bell pepper should be seeded and cut into strips.
When do I add the tomato paste?
Mix in the tomato paste after the vegetables and protein have been sautéed with the spices.
Can I use salted cashews?
The recipe specifies unsalted cashews, but if you use salted ones, you may want to reduce added salt elsewhere.
Is this dish considered comfort food?
Yes, it is described as a comforting meal that brings the warmth of Indian cuisine to your table.
How long do I sauté the vegetables?
Sauté the onion, garlic, and bell pepper for about 5-7 minutes until they soften.
What happens if I cook the cashews on high heat?
High heat may burn the cashews; it is better to use medium-low heat and stir frequently.