Creamy Delight: A Twist on Chicken Tikka Masala with Cashew Cream
Discover a dairy-free version of the classic chicken tikka masala that's just as rich and creamy as the original. Using cashew cream instead of heavy cream creates a luxurious texture while adding a subtle nutty flavor that perfectly complements the aromatic spices.
Ingredients
For the Cashew Cream
- 2 cups raw cashews, soaked overnight
- 1 cup water (for blending)
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
For the Chicken
- 800g chicken thighs, cubed
- 1 cup dairy-free yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- Salt to taste
For the Sauce
- 3 tablespoons oil
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 tablespoon kasoori methi
- 1 teaspoon turmeric
- Salt to taste
Instructions
-
Prepare Cashew Cream
Drain soaked cashews and blend with fresh water until completely smooth. Add salt and lemon juice.
-
Marinate Chicken
Mix chicken with dairy-free yogurt and spices. Marinate for 4 hours or overnight.
-
Grill Chicken
Grill marinated chicken until charred and cooked through. Set aside.
-
Make the Sauce
Sauté onions until golden, add spices, then tomato puree. Cook until oil separates.
-
Combine and Finish
Add cashew cream and grilled chicken. Simmer until the sauce reaches desired consistency.
Pro Tips
- Soak cashews in hot water for 2 hours if short on time
- Blend cashew cream until completely smooth
- Use a high-powered blender for best results
- Adjust sauce thickness with water if needed
- Let the sauce simmer to develop flavors
Variations
- Extra Rich: Add coconut cream
- Nut-Free: Use coconut cream instead of cashew
- Extra Protein: Add peas or chickpeas
- Spicier Version: Add green chilies
Health Benefits
- High in plant-based protein from cashews
- Rich in healthy fats
- Dairy-free and lactose-free
- Good source of minerals