Creamy Cashew Butter Chicken (dairy-free recipe!)

Ingredients

• 210 g (1½ cups)raw cashews
• 30 ml (2 tablespoons), dividedoil
• 454 g (1 lb)boneless chicken thighs or breasts
• 1 mediumonion, chopped
• 5 clovesgarlic, chopped
• 5 cm (2 inches)piece of ginger, peeled and chopped
• 794 g (28 ounces)can of crushed tomatoes
• 2 tablespoonsbrown sugar or coconut sugar
• to tastesea salt
• 1 tablespoongaram masala
• 1 teaspoonground turmeric
• 1 teaspoonground coriander
• 1 teaspoonground cumin
• ¼–1 teaspoonchilli powder, depending on how spicy you like it
• Seeds from 4cardamom pods
• 360 ml (1½ cups), plus 120 ml (½ cup)water

Instructions

1. 1

   Blend the cashews

   Put the cashews and 360 ml (1½ cups) water in a blender or food processor. Blend on high until completely smooth, then transfer to a bowl. Keep the blender to use again.

2. 2

   Brown the chicken

   Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add the chicken and brown on both sides, about 10 minutes in total; it does not need to be cooked through. Cut it into bite-sized pieces.

3. 3

   Cook the aromatics

   While the chicken browns, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and ginger and cook for 5 minutes more.

4. 4

   Blend the curry

   Stir the spices into the onion mixture and cook for 1 minute, stirring continuously. Add the tomatoes and scrape the bottom of the pan. Carefully transfer the mixture to the blender and blend on high until smooth.

5. 5

   Simmer the curry

   Return the curry to the pan and add the blended cashews, chicken, 120 ml (½ cup) water and brown sugar. Bring to the boil, then reduce the heat to low, cover and cook for 10 minutes. Season to taste with sea salt.

What is cashew butter chicken?

This is a creamy, tomato-based chicken curry with a dairy-free sauce made from blended cashews. It draws on familiar Indian curry flavours, including ginger, garlic, garam masala and ground spices.

Cashews bring body and a mellow richness, while crushed tomatoes give the sauce its tang. Browning the chicken separately and blending the curry base make for a particularly smooth, comforting version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 573 calories, 37g protein, 40g carbs, 32g fat.

The chicken supplies much of the protein, while the cashews and oil contribute a substantial share of the fat. The tomatoes, brown sugar and a serving of rice or naan add carbohydrates; serve with vegetables alongside for a more balanced plate.

Why the cashews matter

Smooth cashew paste: Blend the nuts with water until no graininess remains. A fully smooth paste helps the finished sauce feel creamy without dairy.

Keep the blender: The tomato and onion mixture is blended after cooking, so there is no need to wash the blender between batches.

Build flavour in stages

Browned chicken: A quick sear adds colour and flavour, but the pieces will finish cooking in the sauce. Cut them into similar bite-sized pieces so they simmer evenly.

Soft aromatics: Give the onion about 5 minutes to soften, then cook the garlic and ginger for 5 minutes more. Stir the spices in constantly for their brief 1-minute cook so they warm without catching.

Get the sauce texture right

Smooth base: Blend the cooked tomatoes and aromatics carefully, then return them to the pan. Take care when transferring hot sauce and avoid filling a blender beyond its safe capacity.

Creamy finish: Stir in the cashew mixture before simmering. The sauce should be cohesive and thick enough to cling to the chicken; loosen it with a little water if needed.

Check the chicken

The initial browning takes about 10 minutes in total, but the chicken does not need to be fully cooked at that stage. It finishes in the covered curry during the 10-minute simmer.

Check that the chicken is cooked through before serving. If the pieces are larger than bite-sized, they may need more time in the sauce.

What to serve alongside

Rice: Serve with steamed rice to soak up the tomato and cashew sauce. Naan also works well for scooping.

Fresh contrast: A simple salad or lightly cooked green vegetables can balance the rich, gently spiced curry.

Recipe notes & tips

• Use a large pan so the chicken can brown rather than steam.
• Keep the spices moving as they cook for their one minute.
• Blend the cashews until completely smooth for the creamiest sauce.
• Let the chicken brown before turning it to develop colour on both sides.
• Taste for salt at the end, after the sauce has simmered.

Variations

• Choose your chicken: Use thighs for a richer result or breasts for a leaner option.
• Adjust the heat: Start with ¼ teaspoon chilli powder and add more next time if you want extra warmth.
• Use coconut sugar: Replace the brown sugar with the stated amount of coconut sugar.
• Add vegetables: Stir in spinach near the end of the simmer so it wilts into the sauce.
• Make it nut-free: This recipe relies on cashews for its creamy texture, so use a different recipe if you need to avoid nuts.

Common mistakes to avoid

• Rushing the cashews: Blend until entirely smooth so the sauce does not turn gritty.
• Crowding the chicken: Brown it in batches if the pan is too full, rather than letting it steam.
• Overcooking the spices: Stir constantly during their 1-minute cook to prevent them catching.
• Skipping the blend: Blend the tomato mixture as directed for a smooth curry base.
• Serving too soon: Make sure the chicken finishes cooking through during the covered simmer.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions