One-Pan Butter Chicken

Ingredients

• 2 lb boneless, skinless chicken thighs (Cubed)
• 1 tbsp red chili powder (Kashmiri chili powder if available; for marinade)
• 1 tbsp garam masala (For marinade)
• 1 tsp turmeric (For marinade)
• 1 tsp salt (For marinade)
• 1 tsp black pepper (For marinade)
• 1 tsp cayenne pepper (Optional; for marinade)
• 0.5 cup Greek yogurt (For marinade)
• lemon juice (Juice of 1/2 lemon)
• 2 tsp fresh ginger paste (For marinade)
• 5 garlic (Cloves, minced; for marinade)
• 6 tbsp butter (Divided for cooking and finishing)
• 2 tbsp olive oil (Divided)
• 1 yellow onion (1 large or 2 small, finely diced)
• 5 garlic (Cloves, minced; for sauce)
• 2 tsp fresh ginger paste (For sauce)
• 2 tsp ground cumin (For sauce)
• 1 tbsp garam masala (For sauce)
• 2 tsp red chili powder (Kashmiri chili powder if available; for sauce)
• 1 tsp ground coriander (For sauce)
• 1 tsp salt (For sauce)
• 1 tbsp white sugar (For sauce)
• 1.25 cup passata (Tomato sauce)
• 1 cup heavy cream (Room temperature; add more if desired for a creamier sauce)
• 25 cashews (Optional; about 25 nuts)
• 0.25 cup hot water (Optional, for thinning the sauce)
• lime (Cut into wedges, for finishing)
• fresh cilantro (For finishing; use generously)
• basmati rice (For serving)
• naan (Warm, for serving)

Steps

1. 1

   Add the cubed chicken to a bowl with all of the marinade ingredients: red chili powder, garam masala, turmeric, salt, black pepper, optional cayenne, Greek yogurt, lemon juice, ginger paste, and minced garlic. Mix thoroughly so the chicken is evenly coated.

2. 2

   Let the chicken marinate for at least 30 minutes, or ideally overnight.

3. 3

   Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a large pan over medium-high heat.

4. 4

   Add the marinated chicken to the hot pan and cook until golden. Remove the chicken from the pan and set it aside.

5. 5

   Using the same pan, add 2 tablespoons of the remaining butter and 1 tablespoon of the remaining olive oil. Reduce the heat to medium.

6. 6

   Add the finely diced onion and cook until soft, about 5 minutes.

7. 7

   Add the minced garlic, ginger paste, cumin, garam masala, red chili powder, ground coriander, salt, and sugar. Stir and cook for 1–2 minutes.

8. 8

   Add the passata and the cashews, if using. Gently simmer the sauce for 5 minutes.

9. 9

   Stir in the room-temperature heavy cream.

10. 10

    Carefully blend the sauce with a handheld blender, or transfer it to a blender and blend until smooth. If needed, add the optional hot water to adjust the consistency.

11. 11

    Return the blended sauce to the pan and add the reserved chicken. Keep the heat low and simmer for 10–15 minutes, until the chicken is cooked through.

12. 12

    Add the remaining 2 tablespoons of butter and stir it into the sauce.

13. 13

    Finish with a squeeze of lime and plenty of fresh cilantro. Serve with basmati rice and warm naan.

Notes

The source does not specify an internal temperature for the chicken; cook until cooked through. Marinating overnight is optional. Cashews and hot water are optional. Serve with basmati rice and warm naan; the naan recipe is referenced as being elsewhere in the author's bio.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• one-pan
• stovetop
• comfort food
• high-protein
• with rice