Are you ready to engage with another delectable and one of a kind recipe with the best saffron in the world? Make this recipe as part of your kitchen and as part of your kitchen activity to impress your family with a newly discovered treat. Here is Cashew Butter Chicken Masala recipe that will surely rock your cooking experience from these days on to the future cooking ahead. This one brings a new recipe for butter chicken, which is surely different compared to the other butter chicken that you have tasted already.
Overview of the Cashew Butter Chicken Masala Recipe
The butter and even any other heavy cream are usually giving a butter chicken a rich and satisfying quality. At this healthy and delectable version of butter chicken recipe, the cashew butter will create an equally luxurious and nice texture. The chickpea flour is able to thicken its sauce. However, it is optional if you do not have any of it on hand. For the weeknight spread, simply marinate the chicken body ahead of time, so you can have this delectable dish on the table for about thirty minutes. Serve it with basmati rice and steamed spinach. Furthermore, good saffron grades can complement to this recipe.
Ingredients for Cashew Butter Chicken Masala Recipe
6 cloves garlic, minced or finely grated
1 2-inch piece fresh ginger, peeled and minced or finely grated
1 cup plain yogurt, not Greek
2 tbsp. of chicken flour (optional)
1 tbsp. Kashmiri chili powder
1/2 tsp. rushed saffron (you can use organic saffron if you wish)
1 1/2 pounds boneless and skinless chicken thighs, cut an trimmed into 2-inch pieces
2 tbsp. dried fenugreek leaves
½ tsp. Kashmir chili powder
1 cup tomato sauce, no salt added
Steps of Preparation
To marinate the chicken, combine all ginger and garlic in a bowl the make a paste. Combine the remaining ingredients, as well as the best saffron into another large bowl. Then add the chicken, stir to coat, cover and refrigerate for 2 hours to 1 day.
To prepare the sauce, heat the oil in a large saucepan using medium heat. Add the cardamom, cinnamon sticks, and cloves and cook for 1 minute. Add the onion and stir for 3 to 5 minutes. Then stir the Serrano, coriander, fenugreek, chili powder, masala, and the reserved ginger paste and cook for 1 minute. Stir in salt and tomato sauce and cook for 2 minutes. Add the cashew butter and water and cook for 5 minutes. Add the chicken and the accumulated juice to the sauce. Cook it for 2 to 3 minutes.