Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender. If using breasts, reduce cooking time by 5-7 minutes to prevent drying out.

What can I substitute for cashew cream?

Heavy cream mixed with a pinch of cashew butter, or coconut cream for a dairy-free option that maintains richness.

How do I store leftovers?

Store sauce and chicken separately from cooked noodles in airtight containers for up to 3 days. Reheat sauce gently and prepare fresh noodles or warm separately.

Can this recipe be scaled for meal prep?

Yes, the sauce doubles well and keeps 3 days refrigerated. Cook noodles fresh per serving to avoid sogginess.

Is this dish vegetarian-friendly?

No, but you can substitute chicken with paneer or tofu and use vegetable stock instead of chicken broth.

Butter Chicken Ramen with Cashew Cream Sauce

Name: Butter Chicken Ramen with Cashew Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian-Japanese Fusion
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into cubes; 1 tbsp garlic ginger paste; 2 tbsp plain yogurt; 1 tbsp neutral oil; 1 tsp lemon juice; 3 tbsp butter chicken masala; salt, to taste; 1 tbsp ghee; 1 medium onion, diced; 2 tbsp tomato paste; 1/4 cup raw cashews; 1 (14.5 oz) can fire-roasted tomatoes; 1 cup heavy cream; 1 package instant ramen noodles

CookOSBeta

Butter Chicken Ramen with Cashew Cream Sauce | CookOS

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into cubes
1 tbsp garlic ginger paste
2 tbsp plain yogurt
1 tbsp neutral oil
1 tsp lemon juice
3 tbsp butter chicken masala
salt, to taste
1 tbsp ghee
1 medium onion, diced
2 tbsp tomato paste
1/4 cup raw cashews
1 (14.5 oz) can fire-roasted tomatoes
1 cup heavy cream
1 package instant ramen noodles

14 Ingredients

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Instructions

1
Cut the boneless, skinless chicken thighs into bite-sized cubes.
2
In a mixing bowl, combine the cubed chicken with garlic ginger paste, yogurt, neutral oil, and lemon juice.
3
Season generously with butter chicken masala and salt. Mix thoroughly until all the chicken is evenly coated.
4
Spread the marinated chicken in a single layer on a parchment-lined baking sheet.
5
Bake in a preheated oven at 425°F for 15-20 minutes, or until the chicken is cooked through and slightly charred.
6
While the chicken bakes, heat ghee in a large skillet over medium heat.
7
Add the diced onion and sauté until softened and translucent.
8
Stir in the tomato paste and cook for one minute until it darkens slightly. Add another spoonful of garlic ginger paste and more butter chicken masala, stirring to combine.
9
Add the raw cashews and toast for a minute until fragrant.
10
Pour in the can of fire-roasted tomatoes and the heavy cream. Stir everything together.
11
Use an immersion blender to blend the sauce directly in the pan until it's smooth and creamy.
12
Add the cooked chicken and any juices from the baking sheet into the sauce. Stir to combine and let it simmer.
13
Cook the instant ramen noodles in a separate pot of boiling water according to package directions.
14
Drain most of the water from the ramen, leaving a small amount in the pot. Add half of the ramen seasoning packet to the noodles and mix well.
15
Place the seasoned noodles in a serving bowl and spoon a generous amount of the butter chicken over the top.
16
Mix the butter chicken and ramen together before serving.