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 it well until the color changes
- 4Slice potatoes into small cubes
- 5Season with salt, paprika, garam masala, and garlic
- 6Add optional olive oil and mix well
- 7Oven bake or air fry for 20–23 minutes at 200°C / 400F until golden and crispy
- 8Place the chicken on a sheet pan
- 9Oven bake or air fry for 18–20 minutes at 200°C / 400F until juicy
- 10In a pan, add light butter, sliced onion, and a 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 and blend until smooth
- 15Add it back to the pan with yogurt, evaporated milk, and butter
- 16Mix until smooth and creamy
- 17Add the juicy chicken and mix
- 18Serve and enjoy
Ingredients
- 800 g Boneless Skinless Chicken Thighs, cubed
- 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
- 100 g Low Fat Yogurt
- 1 Whole Lemon Juice
- 800 g White Potatoes, cut into small cubes
- 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
- 60 ml Light Evaporated 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!
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