Butter Chicken & Crispy Potatoes

Serves 2
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Directions

  1. 1Slice your chicken thighs into cubes.
  2. 2Add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt and squeeze of lemon juice.
  3. 3Mix till the colour changes.
  4. 4Slice your potatoes into small cubes.
  5. 5Season with salt, paprika, garam masala, garlic and optional olive oil.
  6. 6Mix well.
  7. 7Oven bake or air fry for 20-23 mins at 200C / 400F till golden and crispy.
  8. 8Place chicken on a sheet pan.
  9. 9Oven bake or air fry 18-20 mins at 200C / 400F.
  10. 10In a pan, add light butter, sliced onion and the spice mix.
  11. 11Cook for 5 mins before adding garlic paste, cashew nuts and canned tomatoes.
  12. 12Cover and cook for 6-8 mins.
  13. 13Add to a blender cup.
  14. 14Blend till smooth.
  15. 15Add back to the pan on low heat.
  16. 16Add yogurt, evaporated milk and light butter.
  17. 17Mix till smooth & creamy.
  18. 18Add juicy chicken.
  19. 19Serve & enjoy!

Ingredients

  • 400 g boneless chicken thighs, cubed
  • garlic paste
  • salt
  • garam masala
  • paprika
  • turmeric
  • chili powder
  • yogurt
  • lemon juice
  • 400 g white potatoes cut into small cubes
  • salt
  • paprika
  • garam masala
  • garlic
  • olive oil
  • 10 g light butter
  • 75 g sliced onion
  • salt
  • paprika
  • garam masala
  • turmeric
  • 0.5 Tsp garlic paste
  • 30 g cashew nuts
  • 300 g canned tomatoes
  • 50 g yogurt
  • 30 ml evaporated milk
  • 7.5 g light butter
  • 10 g light butter
  • 25 g yogurt
  • 10 ml milk

Equipment

containersspoonknifecutting boardbaking sheetovenpanblender

Tips

  • Mix chicken with garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt and lemon juice.
  • Slice the potatoes into small cubes and season with salt, paprika, garam masala, garlic and olive oil.
  • Oven bake or air fry the potatoes for 20-23 minutes at 200C/400F.
  • Place the chicken on a sheet pan and oven bake or air fry for 18-20 minutes at 200C/400F.
  • Add light butter, sliced onion, salt, paprika, garam masala, and turmeric to a pan.
  • Add garlic paste, cashew nuts and canned tomatoes. Cover and cook for 6-8 mins.
  • Blend the tomato mixture until smooth.
  • Add tomato mixture back to the pan with yogurt, evaporated milk, and butter. Mix until smooth and creamy.
  • Add back your chicken.