Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

For the Spice Mix:

Directions

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.

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  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.

  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.

  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.

  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.

  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Chef's Notes:

Feel free to substitute garam masala with any other prepared curry spice blends.

After adding the cashew cream, you can simmer this for as little as 5 to 10 minutes, or just until the chicken is cooked. Or you can reduce the heat and simmer for up to 45 minutes, depending on how thick you want your sauce.

Try this with my recipe for garlic naan.

Nutrition Facts

287 calories; 18.5 g total fat; 77 mg cholesterol; 824 mg sodium. 9.4 g carbohydrates; 22 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2019
Made this exactly according to the recipe and it was AMAZING! Can't go wrong with a Chef John recipe; All of our favorites are thanks to his recipes. P.S. don't omit the lime it really transforms the sauce. Oh and if you're like me and your local grocery store doesn't have garam masala you can make your own very easily. I keep a batch in a re-used spice container. It's much more convenient than making more every time I need it. This is the recipe I use: Easy Garam Masala. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/02/2019
I don't see the amounts of cashews or water for the cashew cream? Is the recipe complete? Read More
27 Ratings
  • 5 star values: 24
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/19/2019
Made this exactly according to the recipe and it was AMAZING! Can't go wrong with a Chef John recipe; All of our favorites are thanks to his recipes. P.S. don't omit the lime it really transforms the sauce. Oh and if you're like me and your local grocery store doesn't have garam masala you can make your own very easily. I keep a batch in a re-used spice container. It's much more convenient than making more every time I need it. This is the recipe I use: Easy Garam Masala. Read More
(2)
Rating: 5 stars
03/11/2019
Yes I substituted Curry Powder bc I couldn't find Garam Masala. To the onion portion I added celery red pepper tomato shitaki and baby bella and button mushrooms. Yes I will make this again! Loved it. My husband loved it too! Read More
(2)
Rating: 5 stars
03/19/2019
Made this exactly according to the recipe and it was AMAZING! Can't go wrong with a Chef John recipe; All of our favorites are thanks to his recipes. P.S. don't omit the lime it really transforms the sauce. Oh and if you're like me and your local grocery store doesn't have garam masala you can make your own very easily. I keep a batch in a re-used spice container. It's much more convenient than making more every time I need it. This is the recipe I use: Easy Garam Masala. Read More
(2)
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Rating: 5 stars
03/09/2019
This was so incredibly tasty! I am convinced I no longer need to go to a restaurant. There is no point with Chef John's meals tasting so much better. The changes I made was to use 1 cup of water to blend the cashews instead of 2 cups. I like my sauce a bit thicker. Thank you Chef John this was a real winner! Can't believe how easy it was to throw together! Read More
(2)
Rating: 5 stars
03/14/2019
outstanding! made as written.i only used half a lime though.the only problem I had was that I never could get the cashew cream to turn completely milky.i had to strain the milk through a sieve.will be making this again and again.made your garlic naan and jasmine rice to go with Read More
(1)
Rating: 5 stars
03/20/2019
My first attempt at Indian food and I followed the recipe exactly and my son who is a food critic said it was top notch and very authentic tasting. I was surprised it turned out so well with so many different spices in it. Will definitely make again. I also made my own Garam masala from a recipe on this sight-easy garam masala-easy to make with ground spices. One tip-either use an immersion blender or a large blender when you do the cashew cream as I used my small cuisanart and had water all over the place! I have yet to be disappointed in any Chef John recipe I have tried. Read More
(1)
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Rating: 5 stars
03/19/2019
I liked it a lot. I cut the salt and cayenne in half (1 t kosher salt 1/4 t cayenne). It also made a lot of sauce even when serving with rice. I think it could take up to 3 pounds of chicken. Read More
(1)
Rating: 5 stars
04/18/2019
This was amazing! First Indian dish I have ever attempted to make. It was easy and so flavorful! I did marinate the meat overnight and I think that helped seal in the flavor. This one is a keeper. Better than most Indian restaurants I have been too! Lime and cilantro brighten it up with flavor at the end..I agree with Chef John! Read More
(1)
Rating: 5 stars
04/16/2019
I followed the recipe exactly as written letting the chicken marinate for 6 hours. The cashew and water method is genius! It took about 45 minutes for the sauce to thicken to my liking but that made the chicken fall-apart tender. At the 45 minute mark I squeezed the juice of 1/2 a lime and added the green onion and cilantro. I wouldn t change anything. Another excellent recipe from Chef John! Update: I made this a second time but forgot I did not add the salt the first time and included it the second time. It was too salty so I recommend leaving out the salt altogether. In an effort to stretch the leftovers and reduce the salty flavor I added broccoli florets the next night. So good that I will probably add broccoli to start with next time. Read More
(1)
Rating: 5 stars
03/31/2019
Excellent blend of flavors spices not overwhelming. Served with broccoli good match. I don t care for ginger so I use a sprinkling of powdered ginger. If the spices are off for you try cutting back on the ginger. Read More
(1)
Rating: 3 stars
05/02/2019
I don't see the amounts of cashews or water for the cashew cream? Is the recipe complete? Read More