Indulge in a luxurious twist on the classic butter chicken. This recipe swaps traditional cream for cashew butter, delivering a velvety, nutty richness while remaining light and wholesome. Enhanced with aromatic spices and the world's finest saffron, this dish balances comfort with sophistication. Perfect for family dinners or special gatherings, it pairs beautifully with basmati rice and sautéed greens.

Ingredients

Chicken Marinade

  • 6 cloves garlic, minced or grated

  • 2-inch piece fresh ginger, peeled and finely grated

  • 1 cup plain yogurt (not Greek)

  • 1 Serrano chile, minced

  • 2 tbsp chickpea flour (optional, for thickening)

  • 1 tbsp ground coriander

  • 1 tbsp Kashmiri chili powder

  • ½ tsp ground cinnamon

  • ½ tsp kosher salt

  • ½ tsp ground cumin

  • ½ tsp crushed saffron (use high-grade saffron for best results)

  • ½ tsp ground turmeric

  • 1 tsp garam masala

  • 1 ½ lbs boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

Sauce

  • 2 tbsp coconut oil

  • 6 cardamom pods

  • 4 whole cloves

  • 3 cinnamon sticks (2-inch pieces)

  • 1 large white onion, finely chopped

  • 1 Serrano chile, minced

  • 2 tbsp dried fenugreek leaves

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • ½ tsp Kashmiri chili powder

  • 1 cup tomato sauce (no salt added)

  • ¾ tsp kosher salt

  • ⅔ cup water

  • 2 tbsp cashew butter

Preparation Steps

Step 1: Marinate the Chicken

  1. In a small bowl, mash ginger and garlic into a smooth paste.

  2. In a large bowl, whisk together yogurt, spices, saffron, and chickpea flour.

  3. Add chicken pieces, coat evenly, cover, and refrigerate for at least 2 hours (up to 24 hours).

Step 2: Prepare the Sauce

  1. Heat coconut oil in a heavy saucepan over medium heat.

  2. Add cardamom pods, cinnamon sticks, and cloves; sauté for 1 minute until aromatic.

  3. Add onion and cook for 3–5 minutes until golden.

  4. Stir in chile, fenugreek, coriander, garam masala, Kashmiri chili, and the reserved ginger paste. Cook for 1 minute.

  5. Add tomato sauce and salt; simmer for 2 minutes.

  6. Mix in cashew butter and water; stir until smooth, and simmer another 5 minutes.

Step 3: Combine & Finish

  1. Add marinated chicken (with its juices) into the sauce.

  2. Stir gently and cook for 2–3 minutes until chicken is tender and infused with flavor.

  3. Garnish with saffron threads before serving.

Serving Suggestions & Tips

  • Serve hot with basmati rice, saffron rice, or warm naan.

  • Pair with lightly steamed spinach or sautéed okra for balance.

  • Always use premium saffron to highlight the dish's aroma, color, and authentic touch.

  • For extra creaminess, swirl in a spoonful of cashew butter right before serving.