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: 2 tbsp for chicken, 2 tbsp for sauce, and 2 tbsp to finish)
• 2 tbsp olive oil (Divided: 1 tbsp for chicken and 1 tbsp for sauce)
• 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 extra creaminess)
• 25 cashews (Optional)
• 0.25 cup hot water (Optional, for thinning)
• lime (Cut into wedges, for finishing)
• fresh cilantro (For finishing; use generously)
• basmati rice (For serving)
• naan (Warm, for serving; the full recipe is in the creator’s bio)

Steps

1. 1

   Place the cubed chicken thighs in a bowl. Add 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 the remaining 2 tablespoons of butter and the remaining 1 tablespoon of olive oil. Reduce the heat to medium.

6. 6

   Add the finely diced onion and cook for about 5 minutes, stirring occasionally, until softened.

7. 7

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

8. 8

   Add the passata and the cashews, if using. Bring the mixture to a gentle simmer and cook 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 carefully. Add the optional hot water if needed 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 a chicken internal temperature; cook until the chicken is cooked through. The naan recipe is not included in the source and is referenced as being in the creator’s bio.

Nutrition per serving

• main
• dinner
• Indian-inspired
• one-pan
• creamy
• comfort food
• gluten-free
• high-protein