Butter Chicken & Crispy Potatoes
Serves 4
Directions
- 1Slice the chicken thighs into cubes.
- 2Add garlic paste, salt, garam masala, paprika, turmeric, chilli powder, yogurt and lemon juice.
- 3Mix till the colour changes.
- 4Slice your potatoes into small cubes.
- 5Season with salt, paprika, garam masala, garlic and olive oil.
- 6Mix well.
- 7Oven bake or air fry for 20-23 minutes at 200C / 400F, till golden and crispy.
- 8Place chicken on sheet pan.
- 9Oven bake or air fry for 18-20 minutes at 200C / 400F, till juicy and delicious.
- 10In a pan, add light butter and sliced onion and their spice mix.
- 11Cook for 5 minutes.
- 12Add garlic paste, cashew nuts and canned tomatoes.
- 13Cover and cook for 6-8 minutes.
- 14Add to a blender cup.
- 15Blend till smooth.
- 16Add back to the pan on low heat with yogurt, evaporated milk, and butter.
- 17Mix till smooth and creamy.
- 18Add juicy chicken.
Ingredients
- 800 g boneless chicken thighs
- 1 Tbsp garlic paste
- 1.5 Tsp salt
- 1.5 Tsp garam masala
- 1.5 Tsp paprika
- 0.5 Tsp turmeric
- 1 Tsp chilli powder
- 80 g low fat yogurt
- 1 whole lemon juice
- 800 g white potatoes
- 1 Tsp salt
- 1 Tsp paprika
- 1 Tsp garam masala
- 1 Tsp garlic powder
- 2 Tsp olive oil
- 40 g light butter
- 150 g sliced white onion
- 0.5 Tsp salt
- 0.5 Tsp garam masala
- 0.5 Tsp paprika
- 0.5 Tsp turmeric
- 1 Tsp garlic paste
- 60 g cashew nuts
- 600 g canned tomatoes
- 100 g low fat yogurt
- 60 ml light evaporated milk
- 15 g light butter
- 50 g low fat yogurt
- 20 ml milk
Equipment
knifebaking sheetovenair fryerpanblender
Tips
- Use cubed chicken breast if you prefer.
- Marinate for 30 mins or overnight for more flavor.
- Air fry or bake chicken at 200°C (400°F) for 18–20 mins.
- Or pan-fry chicken 3–4 mins per side on medium heat.
- Cook onions in butter for 5 mins, add garlic and cashews, then tomatoes.
- Cover and cook on low for 6–8 mins until tomatoes soften.
- Cool sauce before blending!