Butter Chicken with Cashew Cream Sauce
Butter chicken is a creamy, aromatic Indian curry that balances warm spices with rich dairy and tangy tomatoes. This version features marinated chicken thighs coated in ginger, garlic, and garam masala, then seared and simmered in a velvety sauce of blended cashews, tomatoes, and cream. What sets it apart is the two-stage cooking: a fragrant spice base built with whole and ground spices, followed by cashew pureeing for silky texture without flour. The dish delivers complex flavor from cumin, turmeric, cayenne, and cinnamon balanced by yogurt and lemon brightness. Make this for weeknight dinners or entertaining; it's approachable yet impressive. Serve over long-grain rice with cooling yogurt and toasted bread. The overnight marinade deepens flavor significantly, making advance prep essential.
Ingredients
- 1 chicken breast, cleaned and cut into 2-1 ⅛" pieces
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon garam masala, for marinade
- 2 tablespoons lemon juice
- 1 tablespoon oil
- ½ cup yogurt
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 tablespoons butter or olive oil, for sauce
- 1 onion, diced
- 1 tablespoon garam masala, for sauce
- ½ teaspoon turmeric, ground
- ½ teaspoon cumin, ground
- ½ teaspoon cayenne pepper
- ½ teaspoon coriander, ground
- cinnamon
- ¼ cup cashews, raw
- 1 can tomatoes, dicedfresh tomatoes1.5:1produce
fresher taste, thinner sauce; add 2-3 minutes cooking
- ½ cup chicken broth or water
- ½ cup heavy cream, 30% fat
- long-grain rice, for serving
- yogurt, for serving
- baguette or naan, toasted
- fresh cilantro or parsley, optional(optional)
Instructions
- 1
Clean chicken breast and cut into 2-1 ⅛" pieces
- 2
Coat with grated ginger and minced garlic, then season with salt, pepper, and garam masala
- 3
Add lemon juice and oil, mix, cover and refrigerate at least 2 hours or overnight
- 4
Soak cashews in water for at least 2 hours or overnight
- 5
Remove chicken from fridge and warm to room temperature
- 6
Heat butter in a pot and soften diced onion
- 7
Add garam masala, turmeric, cumin, cayenne, coriander and cinnamon, then add drained cashews and toast briefly
- 8
Add canned tomatoes and broth, stir, cover and simmer on low heat for about 10 minutes
- 9
Blend sauce until smooth
- 10
Heat butter in a separate pan and sear marinated chicken pieces until browned
- 11
Transfer seared chicken to the blended sauce
- 12
Temper cream by stirring in a few spoonfuls of hot sauce, then pour back into pot with chicken and sauce
- 13
Stir well and simmer on low heat for about 3 minutes
- 14
Serve with long-grain rice, yogurt and toasted bread
Tips
Overnight marination is not optional for authentic flavor development. The yogurt, acid, and spices penetrate the chicken while enzymes tenderize the meat, creating superior depth.
Soaking cashews and blending into the sauce replaces cream-based thickeners, building natural richness and subtle nuttiness while keeping the sauce silky without flour.
Temper the cream before adding to avoid curdling. Whisk hot sauce into cold cream gradually, then pour the mixture back to stabilize and prevent breaking.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze; cream-based sauce separates upon thawing.
Marinate chicken overnight. Make sauce base (through blending) 1 day ahead; refrigerate separately. Do not sear chicken or add cream until ready to cook.
Serve immediately over warm rice with cooling yogurt and toasted bread. Garnish with fresh cilantro if desired.
Common Mistakes
Skip the overnight marinade to avoid bland chicken lacking spice penetration and tenderness
Rush the cashew blending step to avoid a gritty, unrefined sauce texture
Add cold cream directly to hot sauce to avoid curdling; always temper first
Substitutions
Dairy-Free Swaps
tropical note replaces cashew nuttiness; richer
Full guide →General Alternatives
FAQ
Can I make butter chicken without marinating overnight?
Yes, but flavor suffers significantly. Minimum 2 hours acceptable if necessary; overnight yields superior spice penetration and tender chicken. Advance marination is the recipe's biggest time investment for authentic results.
What if I don't have cashews for the sauce?
Almonds work (same ratio, slightly lighter taste), or use coconut cream (half the amount for richness). Avoid flour-based thickeners as they alter the silky, luxurious texture central to the dish's character and authenticity.
Can I freeze butter chicken for later?
Freeze the marinated chicken only (up to 1 month) or the cooled sauce without cream (up to 2 months). Completed curry with cream does not freeze well; cream separates and sauce becomes grainy upon thawing. Assemble fresh after thawing.