Description
Creamy, rich, and packed with warm spices, this cashew butter chicken is a comforting twist on the classic dish. Made effortlessly in a slow cooker or Instant Pot, it’s perfect for busy weeknights or cozy weekends!
Ingredients
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1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 tbsp fresh ginger, minced
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1 tsp garam masala
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1 tsp curry powder
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1/2 tsp turmeric
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1/2 tsp smoked paprika
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1/2 tsp salt
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1/4 tsp cayenne (optional, for heat)
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1/2 cup tomato sauce or crushed tomatoes
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1/2 cup cashew butter
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1/2 cup coconut milk (or heavy cream)
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1 tbsp lime juice
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Fresh cilantro, for garnish
Instructions
Slow Cooker Method:
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Combine Ingredients:
Place chicken, onion, garlic, ginger, spices, and tomato sauce in the slow cooker. Stir to coat. -
Cook:
Cover and cook on Low for 6–7 hours or High for 3–4 hours. -
Finish:
Stir in cashew butter and coconut milk. Let cook another 10–15 minutes until warmed through and creamy. -
Serve:
Stir in lime juice. Garnish with cilantro and serve over rice or with naan.
Instant Pot Method:
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Sauté Aromatics (Optional):
Use the Sauté function to cook onion, garlic, and ginger in a bit of oil for 2–3 minutes. -
Pressure Cook:
Add chicken, spices, and tomato sauce. Seal and cook on High Pressure for 8 minutes. Quick release. -
Finish:
Stir in cashew butter and coconut milk. Use Sauté to warm and thicken sauce (5–7 minutes). Add lime juice and garnish.
Notes
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Cashew butter adds a rich, nutty flavor—peanut butter can be substituted in a pinch.
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Use chicken thighs for extra tenderness, but breasts work too.
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Pairs perfectly with basmati rice, naan, or steamed veggies.
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To make it vegan, sub tofu or chickpeas for chicken and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (Instant Pot) or 6–7 hours (Slow Cooker)
Nutrition
- Calories: 410kal
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 32g