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