Cashew Cream Butter Chicken with Tomato Base

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered in a velvety tomato sauce enriched with cashew cream, finished with aromatic spices. This indian-inspired chicken ready in about 50 minutes pairs Chicken, Yogurt, Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Mix 500g diced chicken with 1/2 cup yogurt, 1 tbsp minced ginger, 2 minced garlic cloves, 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder, and 1/2 tsp salt. Marinate for 20 minutes.
  2. Step 2: Heat 2 tbsp butter in a skillet over medium heat. Add 100g chopped onion and cook for 4 minutes until golden. Add 1 tbsp minced ginger and 2 minced garlic cloves, cook for 1 minute until fragrant.
  3. Step 3: Add 300g chopped tomato and cook for 5 minutes until tomato breaks down and oil separates.
  4. Step 4: Drain soaked cashews and blend with 1/4 cup water to make smooth paste. Add to skillet and stir for 2 minutes.
  5. Step 5: Add marinated chicken and 1/2 tsp garam masala. Cook for 5 minutes, stirring occasionally.
  6. Step 6: Pour in 1/2 cup heavy cream, reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
  7. Step 7: Stir in additional 1/2 tsp garam masala and garnish with fresh coriander leaves. Serve hot with rice.

Frequently asked questions

How long does Cashew Cream Butter Chicken with Tomato Base take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cashew Cream Butter Chicken with Tomato Base?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken from drying out.

Can I substitute ingredients in Cashew Cream Butter Chicken with Tomato Base?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cashew Cream Butter Chicken with Tomato Base for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cashew Cream Butter Chicken with Tomato Base?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes