Butter Chicken

Ingredients

• 2 lb Boneless, skinless chicken thighs (Cut into bite-sized chunks)
• 1 tbsp Greek yogurt (For the marinade)
• 1 Garlic (Clove, grated)
• 1 inch Ginger (Piece, grated)
• 1 tsp Paprika (For the marinade; use the same spices again in the sauce)
• 1 tsp Turmeric (For the marinade; use the same spices again in the sauce)
• 1 tsp Garam masala (For the marinade; use the same spices again in the sauce)
• 1 tsp Salt (For the marinade; use the same spices again in the sauce)
• 0.25 tsp Black pepper (For the marinade; use the same spices again in the sauce)
• Lemon juice (A squeeze, for brightness; amount not specified)
• 1 Onion (Sliced)
• 3 Garlic (Cloves, minced)
• 1 inch Ginger (Piece, minced)
• 1 tbsp Tomato paste
• 14 oz Fire-roasted tomatoes
• 0.25 cup Cashews (A handful, as described in the video)
• 0.333 cup Heavy cream (The description says 1/3 cup; transcript says a bunch)
• 4 tbsp Butter (For the sauce; transcript describes a few knobs)
• Cilantro (Chopped, for finishing)

Steps

1. 1

   Cut the chicken thighs into bite-sized chunks. Grate the first garlic clove and the first piece of ginger.

2. 2

   Put the chicken in a bowl. Add the yogurt, grated garlic and ginger, paprika, turmeric, garam masala, salt, and black pepper.

3. 3

   Squeeze in lemon juice and mix thoroughly to coat the chicken. Let it marinate for as long as possible; no specific marinating time is given.

4. 4

   Heat a pan over very high heat. Cook the chicken until charred and cooked through, then remove it from the pan.

5. 5

   Use the same pan to pick up the remaining browned flavor. Add the butter, sliced onion, minced garlic, and minced ginger.

6. 6

   Add the tomato paste and the same spices used in the marinade: paprika, turmeric, garam masala, salt, and black pepper.

7. 7

   Add the fire-roasted tomatoes and cashews. Cook until the mixture is toasty and fragrant.

8. 8

   Scoop the tomato mixture into a blender and blend until completely smooth. Pass it through a mesh strainer for an especially smooth sauce.

9. 9

   Return the strained sauce to the same pan. Add the heavy cream and butter.

10. 10

    Return the chicken to the pan and let it simmer for a bit; the source does not specify a simmering time.

11. 11

    Chop cilantro and sprinkle it over the finished butter chicken.

Notes

The description gives the quantities for the ingredients but does not specify quantities for lemon juice or cilantro. The video mentions brushing store-bought naan with garlic butter, but it gives no quantities or clear indication that naan is included in the butter chicken recipe, so it is not listed as an ingredient. The recipe states 30 minutes total, while also recommending marinating for as long as possible; the marinating duration is unspecified.

Nutrition per serving

• main
• dinner
• Indian
• gluten-free
• one-pan
• stovetop
• comfort food