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Butter Chicken with Yogurt Marinade and Cashew Tomato Sauce
A richer, creamier take on classic chicken and rice. Chicken thighs are marinated in Greek yogurt, ginger, garlic, and warm Indian spices, then seared and finished in a silky cashew‑tomato sauce. Served over fragrant jasmine or basmati rice and finished with a drizzle of heavy cream and fresh parsley.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken in yogurt and spices (Step 1)
- • Searing the chicken until browned but not fully cooked (Step 3)
- • Scraping the fond when adding tomatoes (Step 6)
- • Blending the sauce to a smooth consistency (Step 8)
- • Finishing the chicken in the sauce without over‑boiling (Step 9)
Safety Warnings
- • Hot oil can splatter; keep a splatter guard or lid nearby.
- • The sauce will be hot when blending; vent the blender lid slightly to allow steam to escape.
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