Cashew Butter Chicken or Cauliflower

Cashew Butter Chicken


Cashew Butter Chicken or Cauliflower

Butter Chicken Dinner

Cashew Butter Chicken
or Cauliflower

Butter Chicken Dinner

Prep Time

15 Min

Cook Time

20 Min

Total Time

35 Min



Fragrant and flavourful

Velvety and aromatic, Indian spices shine in the foreground of this nourishing twist on a classic curry. Warm, earthy cumin and garam masala bring layers of flavour, complimented by the acute tastes of ginger, garlic, and lemon.


  • 2 Chicken breasts, cubed
  • 1 Head of cauliflower
    (use for plant-based option)
  • 2 tbsp ginger, minced
  • 4 Garlic cloves, minced
  • 1 Lemon
  • ¼ Cup coconut yogurt
  • 2 tbsp garam masala
  • 1 Can chickpeas
  • 1 Zucchini, sliced, grilled or baked
  • 1 tbsp cumin seed
  • 2 Cup basmati rice
  • Cilantro, garnish
  • 1 jar of Cashew Butter Chicken Sauce
  • Salt & pepper to taste
  • 2 tsp Vresh Ghee

How to Make


1. Chop cauliflower into florets, and season with salt

2. Mix cauliflower with yogurt, ginger, garlic, garam masala

3. Squeeze half of the lemon into the mixture. Toss to coat and let marinate for 20 mins.


4. Preheat oven to 425°F. Roast cauliflower for approx. 20 mins until golden brown.

5. In a saucepan mix the can of chic peas with butter chicken sauce, bring up to a simmer, simmer the sauce for 10 mins and add the roasted cauliflower to the pan.

– Repeat the same process if using chicken for your recipe. Bake the marinated chicken pieces at 425°F for 10 mins before adding them back into the sauce.

7. Melt Vresh ghee in a pot on medium heat, add cumin seeds and toast until fragrant.

8. Add rice and stir to coat.

9. Add 3 cups of water and bring it up to a boil, cover, and simmer for 18 mins.


10. Scoop a generous portion of rice onto a plate.

11. Top with cauliflower curry and garnish with fresh chopped cilantro.