Butter Chicken

Name: Butter Chicken
Yield: 6
Ingredients: 2 lb boneless skinless chicken thighs; 1 tablespoon red chili powder; 1 tablespoon garam masala; 1 teaspoon turmeric; 2 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 0.5 cup Greek yogurt; 0.5 lemon lemon juice; 4 teaspoon fresh ginger paste; 10 garlic cloves; 6 tablespoon butter; 2 tablespoon olive oil; 1.5 yellow onion; 2 teaspoon cumin; 1 tablespoon garam masala (for sauce); 2 teaspoon red chili powder (for sauce); 1 teaspoon ground coriander; 1 tablespoon white sugar; 1.25 cup passata (tomato sauce); 1 cup heavy cream; 25 cashews; 0.25 cup hot water; 1 lime wedges; 0.25 cup fresh cilantro; 2 cup basmati rice; 4 naan

6 servings

Open source

650

Calories

38g

Protein

42g

Carbs

38g

Fat

Ingredients

12 lb boneless skinless chicken thighs(907g)
21 tablespoon red chili powder(7g)
31 tablespoon garam masala(7g)
41 teaspoon turmeric(2g)
52 teaspoon salt(12g)
61 teaspoon black pepper(2g)
71 teaspoon cayenne pepper(2g)
80.5 cup Greek yogurt(120g)
90.5 lemon lemon juice(15g)
104 teaspoon fresh ginger paste(8g)
1110 garlic cloves(30g)
126 tablespoon butter(85g)
132 tablespoon olive oil(27g)
141.5 yellow onion(225g)
152 teaspoon cumin(4g)
161 tablespoon garam masala (for sauce)(7g)
172 teaspoon red chili powder (for sauce)(4g)
181 teaspoon ground coriander(2g)
191 tablespoon white sugar(12g)
201.25 cup passata (tomato sauce)(315g)
211 cup heavy cream(240g)
2225 cashews(35g)
230.25 cup hot water(60g)
241 lime wedges(20g)
250.25 cup fresh cilantro(4g)
262 cup basmati rice(370g)
274 naan(240g)

Instructions

1Add the cubed chicken thighs to a bowl with red chili powder, garam masala, turmeric, salt, black pepper, cayenne, Greek yogurt, lemon juice, ginger paste, and 5 minced garlic cloves. Mix well and let marinate for at least 30 minutes or overnight.
2Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pan over medium-high heat. Cook the marinated chicken until golden. Remove and set aside.
3In the same pan, add 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add diced onions and cook until soft, about 5 minutes. Add 5 minced garlic cloves, 2 teaspoons ginger paste, cumin, garam masala, red chili powder, ground coriander, salt, and sugar. Stir and cook for 1–2 minutes.
4Add passata (tomato sauce) and cashews if using. Gently simmer for 5 minutes. Stir in the heavy cream.
5Using a handheld blender or transferring to a blender, carefully blend the sauce until smooth. Optionally add hot water to adjust consistency.
6Return the blended sauce to the pan along with the reserved chicken. Keep the heat low and simmer for 10–15 minutes until the chicken is cooked through. Add the remaining 2 tablespoons of butter.
7Finish with a squeeze of lime and lots of fresh cilantro. Serve with basmati rice and warm naan.