High Protein Butter Chicken & Crispy Masala Potatoes

12 mins
Serves 4
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Directions

  1. 1Cut chicken thighs into cubes.
  2. 2Cut chicken thighs into cubes.
  3. 3Cut chicken thighs into cubes.
  4. 4Add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt, and lemon juice to chicken; mix until color changes.
  5. 5Add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt, and lemon juice to chicken; mix until color changes.
  6. 6Add garlic paste, salt, garam masala, paprika, turmeric, chili powder, yogurt, and lemon juice to chicken; mix until color changes.
  7. 7Cut potatoes into small cubes.
  8. 8Cut potatoes into small cubes.
  9. 9Cut potatoes into small cubes.
  10. 10Season potatoes with salt, paprika, garam masala, garlic powder, and olive oil; mix well.
  11. 11Season potatoes with salt, paprika, garam masala, garlic powder, and olive oil; mix well.
  12. 12Season potatoes with salt, paprika, garam masala, garlic powder, and olive oil; mix well.
  13. 13Oven bake or air fry potatoes at 200C/400F for 20-23 minutes until golden and crispy.
  14. 14Oven bake or air fry potatoes at 200C/400F for 20-23 minutes until golden and crispy.
  15. 15Oven bake or air fry potatoes at 200C/400F for 20-23 minutes until golden and crispy.
  16. 16Place chicken on a sheet pan and oven bake or air fry at 200C/400F for 18-20 minutes until golden and juicy.
  17. 17Place chicken on a sheet pan and oven bake or air fry at 200C/400F for 18-20 minutes until golden and juicy.
  18. 18Place chicken on a sheet pan and oven bake or air fry at 200C/400F for 18-20 minutes until golden and juicy.
  19. 19In a pan, add light butter, sliced onions, and spice mix; cook for 5 minutes.
  20. 20In a pan, add light butter, sliced onions, and spice mix; cook for 5 minutes.
  21. 21In a pan, add light butter, sliced onions, and spice mix; cook for 5 minutes.
  22. 22Add garlic paste, cashew nuts, and canned tomatoes; cover and cook for 6-8 minutes.
  23. 23Add garlic paste, cashew nuts, and canned tomatoes; cover and cook for 6-8 minutes.
  24. 24Add garlic paste, cashew nuts, and canned tomatoes; cover and cook for 6-8 minutes.
  25. 25Add mixture to a blender and blend until completely smooth.
  26. 26Add mixture to a blender and blend until completely smooth.
  27. 27Add mixture to a blender and blend until completely smooth.
  28. 28Add the blended mixture back to the pan on low heat.
  29. 29Add the blended mixture back to the pan on low heat.
  30. 30Add the blended mixture back to the pan on low heat.
  31. 31Add yogurt, evaporated milk, and butter; mix until smooth and creamy.
  32. 32Add yogurt, evaporated milk, and butter; mix until smooth and creamy.
  33. 33Add yogurt, evaporated milk, and butter; mix until smooth and creamy.
  34. 34Add back the cooked chicken to the sauce.
  35. 35Add back the cooked chicken to the sauce.
  36. 36Add back the cooked chicken to the sauce.
  37. 37Serve and enjoy!
  38. 38Serve and enjoy!
  39. 39Serve and enjoy!

Ingredients

  • 800 g Boneless Chicken Thighs
  • 800 g Boneless Chicken Thighs
  • 800 g Boneless Chicken Thighs
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Garlic Paste
  • 1.5 teaspoon Salt
  • 1.5 teaspoon Salt
  • 1.5 teaspoon Salt
  • 1.5 teaspoon Garam Masala
  • 1.5 teaspoon Garam Masala
  • 1.5 teaspoon Garam Masala
  • 1.5 teaspoon Paprika
  • 1.5 teaspoon Paprika
  • 1.5 teaspoon Paprika
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Turmeric
  • 1 teaspoon Chili Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Chili Powder
  • 80 g Low Fat Yogurt
  • 80 g Low Fat Yogurt
  • 80 g Low Fat Yogurt
  • 1 whole lemon Lemon Juice
  • 1 whole lemon Lemon Juice
  • 1 whole lemon Lemon Juice
  • 800 g White Potatoes
  • 800 g White Potatoes
  • 800 g White Potatoes
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 teaspoon Paprika
  • 1 teaspoon Paprika
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Garlic Powder
  • 2 teaspoon Olive Oil
  • 2 teaspoon Olive Oil
  • 2 teaspoon Olive Oil
  • 40 g Light Butter
  • 40 g Light Butter
  • 40 g Light Butter
  • 150 g Sliced White Onion
  • 150 g Sliced White Onion
  • 150 g Sliced White Onion
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Garam Masala
  • 0.5 teaspoon Garam Masala
  • 0.5 teaspoon Garam Masala
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Turmeric
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Garlic Paste
  • 60 g Cashew Nuts
  • 60 g Cashew Nuts
  • 60 g Cashew Nuts
  • 600 g Canned Tomatoes
  • 600 g Canned Tomatoes
  • 600 g Canned Tomatoes
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 60 ml Light Evaporated Milk
  • 60 ml Light Evaporated Milk
  • 60 ml Light Evaporated Milk
  • 15 g Light Butter
  • 15 g Light Butter
  • 15 g Light Butter

Equipment

ovenair fryersheet panblenderwok or pan

Tips

  • Marinate chicken for at least 30 mins or overnight
  • Air fry or oven bake potatoes at 200C/400F for 20-23 mins
  • Air fry or oven bake chicken at 200C/400F for 18-20 mins
  • Cook onions in butter for 5 mins before adding garlic, cashews, and tomatoes
  • Cover and cook tomatoes on low heat for 6-8 mins
  • Let sauce cool before blending
  • Add back chicken to sauce