# Butter Chicken & Crispy Potatoes

High protein butter chicken with crispy potatoes, creamy and packed with flavor, and perfect for meal prep.

- Servings: 4 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## 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

## Instructions

1. Slice the chicken thighs into cubes
2. Add garlic paste, salt, garam masala, paprika, turmeric, chilli powder, yogurt, and lemon juice
3. Mix it well until the color changes
4. Slice potatoes into small cubes
5. Season with salt, paprika, garam masala, and garlic
6. Add optional olive oil and mix well
7. Oven bake or air fry for 20–23 minutes at 200°C / 400F until golden and crispy
8. Place the chicken on a sheet pan
9. Oven bake or air fry for 18–20 minutes at 200°C / 400F until juicy
10. In a pan, add light butter, sliced onion, and a spice mix
11. Cook for 5 minutes
12. Add garlic paste, cashew nuts, and canned tomatoes
13. Cover and cook for 6–8 minutes
14. Add to a blender cup and blend until smooth
15. Add it back to the pan with yogurt, evaporated milk, and butter
16. Mix until smooth and creamy
17. Add the juicy chicken and mix
18. Serve and enjoy

## Equipment

- Knife
- Cutting board
- Bowl
- Spoon
- Baking tray
- Air fryer
- Frying pan
- Blender

## 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!

## Source

- Original video: https://www.youtube.com/shorts/3cNxr9V6YWs
- Recipe page: https://www.cliprecipe.com/recipe/866a7a9c-1bb7-4583-bdda-08ece745f4e9
- Extracted: 2025-06-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt