Butter Chicken & Crispy Potatoes

Serves 4
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Directions

  1. 1Slice the chicken thighs into cubes
  2. 2Slice the chicken thighs into cubes
  3. 3Slice the chicken thighs into cubes
  4. 4Add garlic paste, salt, garam masala, paprika, turmeric, chilli powder, yogurt, and lemon juice
  5. 5Add garlic paste, salt, garam masala, paprika, turmeric, chilli powder, yogurt, and lemon juice
  6. 6Add garlic paste, salt, garam masala, paprika, turmeric, chilli powder, yogurt, and lemon juice
  7. 7Mix it well until the color changes
  8. 8Mix it well until the color changes
  9. 9Mix it well until the color changes
  10. 10Slice potatoes into small cubes
  11. 11Slice potatoes into small cubes
  12. 12Slice potatoes into small cubes
  13. 13Season with salt, paprika, garam masala, and garlic
  14. 14Season with salt, paprika, garam masala, and garlic
  15. 15Season with salt, paprika, garam masala, and garlic
  16. 16Add optional olive oil and mix well
  17. 17Add optional olive oil and mix well
  18. 18Add optional olive oil and mix well
  19. 19Oven bake or air fry for 20–23 minutes at 200°C / 400F until golden and crispy
  20. 20Oven bake or air fry for 20–23 minutes at 200°C / 400F until golden and crispy
  21. 21Oven bake or air fry for 20–23 minutes at 200°C / 400F until golden and crispy
  22. 22Place the chicken on a sheet pan
  23. 23Place the chicken on a sheet pan
  24. 24Place the chicken on a sheet pan
  25. 25Oven bake or air fry for 18–20 minutes at 200°C / 400F until juicy
  26. 26Oven bake or air fry for 18–20 minutes at 200°C / 400F until juicy
  27. 27Oven bake or air fry for 18–20 minutes at 200°C / 400F until juicy
  28. 28In a pan, add light butter, sliced onion, and a spice mix
  29. 29In a pan, add light butter, sliced onion, and a spice mix
  30. 30In a pan, add light butter, sliced onion, and a spice mix
  31. 31Cook for 5 minutes
  32. 32Cook for 5 minutes
  33. 33Cook for 5 minutes
  34. 34Add garlic paste, cashew nuts, and canned tomatoes
  35. 35Add garlic paste, cashew nuts, and canned tomatoes
  36. 36Add garlic paste, cashew nuts, and canned tomatoes
  37. 37Cover and cook for 6–8 minutes
  38. 38Cover and cook for 6–8 minutes
  39. 39Cover and cook for 6–8 minutes
  40. 40Add to a blender cup and blend until smooth
  41. 41Add to a blender cup and blend until smooth
  42. 42Add to a blender cup and blend until smooth
  43. 43Add it back to the pan with yogurt, evaporated milk, and butter
  44. 44Add it back to the pan with yogurt, evaporated milk, and butter
  45. 45Add it back to the pan with yogurt, evaporated milk, and butter
  46. 46Mix until smooth and creamy
  47. 47Mix until smooth and creamy
  48. 48Mix until smooth and creamy
  49. 49Add the juicy chicken and mix
  50. 50Add the juicy chicken and mix
  51. 51Add the juicy chicken and mix
  52. 52Serve and enjoy
  53. 53Serve and enjoy
  54. 54Serve and enjoy

Ingredients

  • 800 g Boneless Skinless Chicken Thighs, cubed
  • 800 g Boneless Skinless Chicken Thighs, cubed
  • 800 g Boneless Skinless Chicken Thighs, cubed
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Garlic Paste
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Garam Masala
  • 1.5 Tsp Garam Masala
  • 1.5 Tsp Garam Masala
  • 1.5 Tsp Paprika
  • 1.5 Tsp Paprika
  • 1.5 Tsp Paprika
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 1 Tsp Chilli Powder
  • 1 Tsp Chilli Powder
  • 1 Tsp Chilli Powder
  • 80 g Low Fat Yogurt
  • 80 g Low Fat Yogurt
  • 80 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 1 Whole Lemon Juice
  • 1 Whole Lemon Juice
  • 1 Whole Lemon Juice
  • 800 g White Potatoes, cut into small cubes
  • 800 g White Potatoes, cut into small cubes
  • 800 g White Potatoes, cut into small cubes
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Garam Masala
  • 1 Tsp Garam Masala
  • 1 Tsp Garam Masala
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 2 Tsp 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 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Garam Masala
  • 0.5 Tsp Garam Masala
  • 0.5 Tsp Garam Masala
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 0.5 Tsp Turmeric
  • 1 Tsp Garlic Paste
  • 1 Tsp Garlic Paste
  • 1 Tsp 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
  • 60 ml Light Evaporated Milk
  • 60 ml Light Evaporated Milk
  • 60 ml Light Evaporated Milk
  • 20 ml Milk
  • 20 ml Milk
  • 20 ml Milk

Equipment

KnifeCutting boardBowlSpoonBaking trayAir fryerFrying panBlender

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!
Butter Chicken & Crispy Potatoes | Clip Recipe