Serves 1
Directions
- 1Chop the chicken thighs into smaller pieces.
- 2Marinate the chicken with Greek yogurt, ginger paste, garlic paste, salt, turmeric, chili powder, and garam masala.
- 3Dice one yellow onion.
- 4Heat a large pan on medium heat with some oil.
- 5Sear off the marinated chicken, cooking it about 80% of the way through.
- 6Remove the chicken from the pan.
- 7Add the diced onions to the pan and cook them down.
- 8Season the onions with the same spices used to marinate the chicken.
- 9Add a can of diced tomatoes and scrape off the fond from the bottom of the pan.
- 10Add a tablespoon of butter and mix it in.
- 11Add cashews.
- 12Put everything in a separate container and blend it up.
- 13Put the blended sauce back in the pan.
- 14Add your chicken back in to finish cooking.
- 15Scoop rice into a bowl (use either jasmine or basmati rice).
- 16Scoop in the butter chicken and drizzle it with a little bit of heavy cream.
- 17Garnish with some parsley.
Ingredients
- 4 chicken thighs
- 4 tablespoons Greek yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- pinch salt
- 0.5 tablespoon turmeric
- 0.5 tablespoon chili powder
- 1 tablespoon garam masala
- 1 yellow onion
- some oil
- 1 can diced tomatoes
- 1 tablespoon butter
- 1 tablespoons cashews
- drizzle heavy cream
- parsley
- rice
Equipment
knifecutting boardbowlpanwooden spoonblenderrice cooker
Tips
- Marinate the chicken thighs for maximum flavor.
- Use either jasmine or basmati rice to serve
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