I Tested The Laziest Kitchen Gadgets
I Tested The Laziest Kitchen Gadgets is a medium Indian recipe that serves 3. 620 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $14.67 total, $4.89 per serving
Ingredients
- 12 ounces Boneless Chicken Thigh (cut into bite‑size pieces)
- 1 cup Heavy Whipping Cream (full‑fat, chilled)
- 4 tablespoons Unsalted Whole Butter (cut into cubes)
- 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
- 5 ounces Red Onion Puree (blend peeled red onion until smooth)
- 1 teaspoon Turmeric Powder (ground)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Red Chili Powder (adjust for heat preference)
- 2 teaspoons Garam Masala (ground)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
Instructions
Cut the Chicken
Trim any excess fat from the boneless chicken thighs and cut into bite‑size pieces.
Time: PT5M
Make Red Onion Puree
Place peeled red onion in the blender, pulse until smooth, then set aside.
Time: PT5M
Measure Remaining Ingredients
Measure heavy cream, butter cubes, ginger‑garlic paste, turmeric, fenugreek leaves, salt, red chili powder, and garam masala into a small bowl.
Time: PT5M
Load the Posha Containers
Place the chicken pieces into Container A. Into Container B add the heavy cream, butter, ginger‑garlic paste, and red onion puree. Clip the containers into their respective zones as shown in the robot’s manual.
Time: PT5M
Start the Butter Chicken Program
Select the pre‑programmed ‘Butter Chicken’ setting on the Posha, then press start. The robot will cook for approximately one hour.
Time: PT1H
Prepare Garnish
While the robot cooks, finely chop fresh cilantro and set aside.
Time: PT5M
Finish and Garnish
When the cycle ends, open the robot, check that the chicken reaches an internal temperature of 165°F (74°C). Stir the sauce gently, then sprinkle chopped cilantro on top.
Time: PT5M
Temperature: 165°F
Serve
Serve the butter chicken hot with steamed basmati rice or warm naan.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 32g
- Carbohydrates
- 10g
- Fat
- 48g
- Fiber
- 2g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Boneless Chicken Thigh: Boneless Chicken Breast
- Instead of Heavy Whipping Cream: Coconut Milk (for dairy‑free)
- Instead of Unsalted Whole Butter: Ghee
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic (1:1)
- Instead of Red Onion Puree: Yellow onion puree
- Instead of Dried Fenugreek Leaves (Kasuri Methi): Ground fenugreek seeds (use half amount)
- Instead of Salt: Sea salt
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Garam Masala: Curry powder (use slightly less)
- Instead of Fresh Cilantro: Fresh parsley
Equipment Needed
- Posha Cooking Robot
- Mixing Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Blender or Food Processor
- Spatula or Spoon
- Serving Dish
Critical Steps — Do Not Skip
- Loading the chicken and sauce ingredients into the correct Posha containers.
- Ensuring the robot seals properly and runs the full 1‑hour program without interruption.
- Checking that the chicken reaches 165°F for safe consumption.
Chef Tips from the Video
- For extra depth, add a tablespoon of tomato paste to the sauce before loading the robot.
- A pinch of sugar balances the acidity of the onion puree.
- Rest the finished butter chicken for 5 minutes before serving; this allows the flavors to meld.
Troubleshooting
Sauce is too watery after the robot cycle.
Simmer the sauce uncovered on the stovetop for 3‑5 minutes, stirring frequently, or whisk in a teaspoon of cornstarch slurry.
Chicken pieces are not fully cooked.
Increase the robot’s cooking time by 10‑15 minutes or finish the chicken in a skillet over medium heat until the internal temperature reaches 165°F.
Spices taste muted.
Toast the dry spices briefly in a dry pan before adding them to the robot, or increase each spice by ¼ teaspoon.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the red onion puree and chop cilantro up to 24 hours in advance; store each in sealed containers.
- The cooked butter chicken sauce freezes well; reheat gently on low heat and add a splash of cream if needed.
Frequently Asked Questions
What is the cultural significance and history of butter chicken in Indian cuisine?
Butter chicken, or murgh makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, which was simmered in a tomato‑cream sauce, giving it a rich, buttery flavor that quickly became a national favorite.
What are the traditional regional variations of butter chicken in North Indian cuisine?
In Punjab, butter chicken is often richer with extra cream and a hint of fenugreek, while in Delhi the sauce may be slightly sweeter with more tomato puree. Some regions add cashew paste for extra thickness, and coastal versions sometimes include a splash of coconut milk.
How is butter chicken traditionally served in Indian households?
Butter chicken is typically served hot with steamed basmati rice, naan, or roti. It is often garnished with a drizzle of cream and fresh cilantro, and accompanied by a side of sliced onions and lemon wedges.
During which celebrations is butter chicken commonly prepared in Indian culture?
Butter chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings and birthday parties because it is both comforting and impressive without requiring a tandoor.
What makes butter chicken special in the broader Indian cuisine tradition?
Butter chicken blends the smoky flavor of tandoori‑style chicken with a silky, mildly spiced tomato‑cream sauce, creating a balance of heat, sweetness, and richness that appeals to a wide palate, making it a bridge between rustic home cooking and restaurant fare.
What are the authentic traditional ingredients for butter chicken versus acceptable substitutes?
Traditional butter chicken uses boneless chicken thighs, ghee or butter, heavy cream, tomato puree, fenugreek leaves, and garam masala. Acceptable substitutes include chicken breast for thighs, coconut milk for cream (for dairy‑free), and regular butter for ghee, though flavor may vary slightly.
What other Indian dishes pair well with butter chicken?
Butter chicken pairs beautifully with basmati rice, garlic naan, jeera rice, or a simple cucumber raita. For a full meal, serve alongside dal makhani, saag paneer, and a fresh salad like kachumber.
What are the most common mistakes to avoid when making butter chicken using the Posha cooking robot?
Common mistakes include loading the containers incorrectly, not sealing the robot properly, and forgetting to check the chicken’s internal temperature. Also, adding too much liquid can result in a watery sauce, and neglecting to stir after the cycle may leave a thin layer of unmixed sauce.
Why does this butter chicken recipe use a pre‑programmed robot instead of traditional stovetop cooking?
The Posha robot automates stirring and temperature control, eliminating the need for constant attention. This allows a consistent emulsion of cream and butter, producing a smooth sauce while freeing the cook to prep other components.
Can I make this butter chicken ahead of time and how should I store it?
Yes, you can prepare the butter chicken up to 24 hours in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat, adding a splash of cream if the sauce has thickened. It also freezes well for up to two months.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials, often recreating classic dishes from scratch while emphasizing flavor, precision, and the joy of cooking.
How does the YouTube channel Joshua Weissman's approach to Indian cooking differ from other Indian cooking channels?
Joshua Weissman blends rigorous technique with a playful, experimental mindset, often testing gadgets or unconventional methods—like the Posha robot—while maintaining authentic flavor profiles, whereas many Indian channels focus primarily on traditional methods without gadget experimentation.
Last updated: August 21, 2026
