Slow-Simmered Tomato-Cashew Chicken with Fresh Cream

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply aromatic chicken dish where tender thighs meld with tomato and cashew paste, finished with a velvety cream finish for perfect rice pairing. This Indian recipe, ready in about 60 minutes, pairs boneless chicken thighs, ghee, large onion 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.

Ingredients

• 1.5 lbs boneless chicken thighs
• 2 tbsp ghee
• 1, finely chopped large onion
• 2, minced garlic cloves
• 1-inch, grated fresh ginger
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/2 cup tomato puree
• 1/4 cup raw cashews
• 2 tbsp water
• 1/4 cup heavy cream
• 1/2 cup water
• to taste salt
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp ghee in a large skillet over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until golden and translucent.
2. Step 2: Add 2 garlic cloves, minced, and 1-inch fresh ginger, grated, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp cumin seeds, 1 tsp coriander powder, and 1/2 tsp turmeric, cooking for 30 seconds until spices are aromatic.
4. Step 4: Add 1.5 lbs boneless chicken thighs, cut into 1-inch pieces, and cook for 5 minutes until browned on all sides.
5. Step 5: Stir in 1/2 cup tomato puree and cook for 2 minutes, then add 1/4 cup raw cashews and 2 tbsp water, blending until smooth with a spoon.
6. Step 6: Add 1/2 cup water, reduce heat to low, cover, and simmer for 30 minutes.
7. Step 7: Stir in 1/4 cup heavy cream and cook for 2 minutes until sauce thickens and coats the back of a spoon.
8. Step 8: Season with salt to taste and garnish with 2 tbsp fresh cilantro.