Butter Chicken (Or Cauliflower) With Cashews
photo by Dr. Jenny
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 78.78 ml unsalted cashews
- 28.34 g butter
- 453.59 g chicken, cubed or 453.59 g cauliflower floret
- 1 bell pepper, seeded and cut into strips
- 1 onion, peeled and chopped
- 4.92 ml minced garlic clove
- 9.85 ml ground ginger
- 4.92 ml ground cayenne pepper or 4.92 ml paprika
- 4.92 ml turmeric
- 4.92 ml garam masala
- 2.46 ml cinnamon
- 170.09 g can tomato paste
- 226.79 g can tomato sauce
- 236.59 ml sour cream or 236.59 ml plain yogurt
- extra water, as needed
directions
- Melt butter over medium-low heat.
- Add cashews and roast slowly until golden; lower heat if necessary to keep from burning.
- Add cauliflower, onion, garlic and peppers and sauté in the cashew butter mixture a few minutes.
- Add ginger, spices, tomato paste and tomato sauce to the pan, along with some water. .
- Simmer covered until chicken or cauliflower reaches desired doneness. If sauce gets too thick, add more water.
- Add the cream and heat through.
- Serve over rice or with bread.
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RECIPE SUBMITTED BY
SarahCKS
Pittsburgh, Pennsylvania
I'm a professional dancer and dance teacher, specializing in American style ballroom and Latin dancing. My main hobbies include writing, sewing and, of course, cooking. I've been a hobby chef since high school, and love to prepare soup-to-nuts meals for my friends and family whenever time permits. I don't shy away from challenging recipes, but I'm always looking for ways to make any recipe quicker and easier. For all my latest recipes and culinary adventures, check out my blog at arwz.com/ssblog