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Boneless White Butter Chicken

Serves 3
facebook.com

Boneless White Butter Chicken

facebook.com
Serves 3

Directions

  1. 1Marinate chicken with yogurt, ginger garlic paste, coriander stems, garam masala, cumin, coriander, pepper, cardamom, and salt. Rest for 2–3 hours.
  2. 2Air fry at 200 °C for 8 minutes. Save leftover marinade and chicken juices. Let the chicken rest and dice it.
  3. 3In a pan, heat 1 tsp ghee. Add a small piece of cinnamon, 2 cardamoms, and a few peppercorns.
  4. 4Add sliced onion, chili, ginger, garlic, and cashews. Sauté till golden. Add ½ cup water and a pinch of salt. Simmer for 2–3 minutes.
  5. 5Remove half of the whole spices and blend into a smooth paste.
  6. 6Add paste back into the pan with leftover marinade. Cook for 2–3 minutes.
  7. 7Add the chicken drippings and diced chicken. Stir and simmer for 3–4 minutes.
  8. 8Finish with kasuri methi, coriander leaves, butter, and cream. Mix till creamy and glossy.

Ingredients

  • 400 g boneless chicken thigh
  • 1/4 cup + 1 tbsp greek yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander stems, finely chopped
  • 1 tsp garam masala
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • 1 pinch cardamom powder
  • salt (optional)
  • 1 tsp ghee
  • 1 small onion, sliced
  • 1 whole green chili, slit
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 1 tbsp cashew nuts
  • 1 small piece cinnamon
  • 2 whole cardamom
  • 1 few peppercorns
  • 1/2 cup water
  • 1 tbsp butter
  • 1 tbsp fresh cream
  • 1 pinch kasuri methi
  • 1 tbsp coriander leaves, chopped
  • 1/2 tsp sugar

Equipment

air fryerpanblender

Tips

  • You can bake the marinated chicken at 220°C for 12–15 minutes or pan-fry on medium heat for 6–7 minutes per side until golden and cooked through instead of using an air fryer.

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