Cashew Butter Chicken

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Grilled chicken morsels cooked in a cashew tomato butter cream sauce

If you’ve eaten in an Indian restaurant, chances are you are already familiar with butter chicken. My recipe has cashews added in for that rich nutty flavor that makes all the difference! You can also add a handful of whole cashews to the sauce for some crunch. If you don’t want the cashews, just leave them out of the recipe. The marinated chicken can also be skewered, grilled and served as an appetizer or in a wrap.

Ingredients:

2 lb. boneless skinless chicken breasts, cubed in 1 inch pieces

For the marinade:

2 cloves of garlic, finely grated or minced

1/2 inch piece of ginger, finely grated or minced

4 tbsp fresh squeezed lemon juice

1/4 tsp saffron strands

Salt to taste

1 tsp ground coriander seeds

1 tsp ground cumin seeds

½ tsp garam masala

1 tsp dried fenugreek leaves

Place chicken in a large mixing bowl. Add all marinade ingredients and toss well to coat. Cover and marinate for at least 2 hours or longer in the refrigerator.

You can either bake the chicken in the oven or grill it on the barbecue. To bake it, preheat oven to 400F. Line a baking tray with parchment and evenly spread marinated chicken in a single layer. Bake for about 8 – 10 minutes or until chicken is just tender. Do not overcook. Transfer chicken to a bowl, discarding all of the juices. If grilling outdoors, thread chicken pieces on skewers and grill until it is just done and slightly charred.

For the sauce:

2 cups canned premium whole plum tomatoes, lightly drained and pureed, reserve canned liquid

¼ tsp dried garlic powder

½ tsp dried ginger powder

1 tsp dried fenugreek leaves

1/2 tsp ground cumin seeds

1/2 tsp ground coriander seeds

1/4 tsp cayenne pepper

1/2 tsp garam masala

2 tbsp ground cashew nuts (substitute ground almonds if necessary)

A generous pinch of saffron

salt to taste

1/2 tsp sugar

1/2 cup reserved canned tomato liquid

2 tbsp butter, chilled

1/3 cup whipping cream

Warm tomatoes in non-stick skillet set over medium heat and cook covered for 10 minutes, stirring occasionally. Add all the spices, ground cashews, saffron, salt and sugar. Reduce heat to medium low and cook till the mixture thickens, another 8-10 minutes. Add tomato liquid and butter. Cook for 2 minutes. Add cream and reserved cooked chicken and mix well with the sauce. Cook for 5 minutes for flavours to blend.

Serves four with other dishes