a chicken buttered this.

Ingredients

• 2 lb Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 1 cup Greek Yogurt (plain, full‑fat)
• 2 tsp Garam Masala
• 0.5 tsp Cayenne Pepper
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Paprika (for color)
• 1 tsp Salt (or to taste)
• 2 tbsp Lime Juice (freshly squeezed from 1 lime)
• 2 tbsp Fresh Ginger (grated, about a 2‑inch piece)
• 4 pcs Garlic Cloves (minced)
• 4 pcs Tomatoes (medium, diced)
• 1 pcs Large Onion (sliced)
• 1 cup Chicken Stock (low‑sodium)
• 2 tbsp Almond Butter (smooth, unsweetened)
• 0.5 cup Heavy Cream (cold)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. Make the Marinade

   In a mixing bowl combine Greek yogurt, garam masala, cayenne pepper, turmeric, chili powder, paprika, salt, lime juice, grated ginger and minced garlic. Whisk until smooth.

   Time: PT10M

2. Marinate the Chicken

   Add the chicken pieces to the bowl, toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

   Time: PT1H

3. Sear the Chicken

   Heat a large skillet over medium‑high heat, add a splash of oil, then add the marinated chicken in a single layer. Cook, stirring occasionally, until the pieces are browned and about 80% cooked through (no longer pink). Transfer to a plate.

   Time: PT10M

   Temperature: medium‑high

4. Sauté Onions and Tomatoes with Spices

   In the same skillet add a little more oil if needed, then add sliced onion. Cook until translucent, about 3 minutes, then add diced tomatoes and the remaining dry spices from the marinade (garam masala, cayenne, turmeric, chili powder, paprika). Cook 2‑3 minutes more.

   Time: PT5M

   Temperature: medium

5. Add Stock and Almond Butter

   Pour in the chicken stock, stir, then whisk in almond butter until fully incorporated. Bring to a gentle simmer and let cook for 10 minutes to meld flavors.

   Time: PT10M

   Temperature: low

6. Blend the Sauce

   Transfer the skillet contents to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the skillet.

   Time: PT5M

7. Combine Chicken and Finish Sauce

   Reduce heat to low, add the seared chicken back into the sauce, stirring to coat. Stir in heavy cream and butter cubes, cooking just until the butter melts and the sauce is glossy, about 5 minutes total.

   Time: PT5M

   Temperature: low

8. Serve

   Taste and adjust salt if needed. Garnish with chopped cilantro and serve hot with rice or naan.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

35g

Carbohydrates

12g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breast
• Instead of Greek Yogurt: Plain regular yogurt
• Instead of Garam Masala: All‑spice blend
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Turmeric Powder: None
• Instead of Chili Powder: Paprika + cayenne mix
• Instead of Paprika: Smoked paprika
• Instead of Salt: Sea salt
• Instead of Lime Juice: Lemon juice
• Instead of Fresh Ginger: Ground ginger (use 1 tsp)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Tomatoes: Canned diced tomatoes (14 oz)
• Instead of Large Onion: Shallots (½ cup)
• Instead of Chicken Stock: Vegetable stock
• Instead of Almond Butter: Cashew paste, Peanut butter (unsweetened)
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (vegan)
• Instead of Unsalted Butter: Ghee
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Measuring Cups and Spoons
• Large Skillet or Dutch Oven
• Blender or Immersion Blender
• Spatula or Wooden Spoon
• Zip‑top Bag or Plate for Marinating

Critical Steps — Do Not Skip

• Marinating the chicken for at least 1 hour
• Searing the chicken until 80% cooked
• Blending the sauce until completely smooth
• Adding heavy cream and butter over low heat to avoid curdling

Chef Tips from the Video

• Use boneless thigh meat for extra juiciness
• Toast the spices briefly in the pan before adding liquids for deeper aroma
• Garnish with a drizzle of extra cream for a restaurant‑style finish

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor
• The sauce can be prepared up to 2 days ahead; reheat gently and add fresh cream before serving

Frequently Asked Questions