कॅशू बटर चिकन | Cashew Butter Chicken

कॅशू बटर चिकन | Cashew Butter Chicken | Sanjeev Kapoor Khazana

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Butter chicken is a loved recipe but how about adding in a creamy cashew butter in it? Cashew butter makes the gravy richer and healthier. So, here is a recipe that you can make using cashew butter, and turn the already yummy butter chicken into delicious Cashew Butter Chicken.
Learn how to make Cashew Butter: • कॅशू बटर | Cashew Butt...
CASHEW BUTTER CHICKEN
Ingredients
2 tbsps cashew butter
2 boneless chicken breasts, cut into 1 inch cubes
⅓ cup whisked yogurt
2 tsps ginger-garlic-green chilli paste
Salt to taste
¾ tsp turmeric powder
½ tsp garam masala powder
¼ tsp roasted fenugreek leaves (kasuri methi) powder + for sprinkling
¼ tsp yellow chilli powder
4 tbsps oil
2-3 green cardamoms
2 bay leaves
1 mace blade
6-8 black peppercorns
3 medium onions, sliced
6-8 garlic cloves
2 inch ginger, roughly chopped
3 medium tomatoes, sliced
6-8 fresh coriander stems
2 tbsps melon seeds (magaz)
2 tsps honey
2 tbsps fresh cream + for garnish
Fresh coriander leaves for garnish
Method
1. Take chicken in a large bowl. Add yogurt, salt, ¼ tsp turmeric powder, garam masala powder, roasted fenugreek leaves powder and yellow chilli powder . Mix till each chicken cube is well coated with the masala. Set aside to marinate for 15-20 minutes.
2. Heat 2 tbsps oil in an iron pan. Add green cardamoms, bay leaves, mace blade, black peppercorns, and onions and sauté for 1-2 minutes. Add garlic and ginger and mix well. Sauté for 1-2 minutes.
3. Add the tomatoes and mix well. Cook for 2-3 minutes.
4. Stir in the coriander stems and salt and mix. Cook for 1-2 minutes.
5. Add remaining turmeric powder and melon seeds and mix well. Cook for 1 minute.
6. Add 2 cups water and mix well. Cook till the mixture comes to a boil. Reduce the heat to low, cover and continue to cook for 8-10 minutes.
7. Take the pan off the heat and allow to cool slightly. Discard the bay leaf and transfer the cooked mixture into a mixer jar and grind to a fine paste.
8. Heat remaining oil in the same iron pan. Place the marinated chicken cubes and cook on high heat for 3-4 minutes. Flip the chicken cubes and cook the other side for 2-3 minutes.
9. Reduce the heat to medium, add the ground paste and mix well. Cook for 5 minutes.
10. Add cashew butter and mix well. Add honey, sprinkle a little dried fenugreek leaves powder, and fresh cream and mix well. Switch the heat off.
11. Garnish with fresh cream and coriander leaves.
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