Butter Chicken with Yogurt Marinade and Cashew Tomato Sauce

Ingredients

• 1.5 lb Chicken thighs, bone‑in, skinless (Trim excess fat; cut into bite‑size pieces)
• 1 cup Greek yogurt (Full‑fat for best flavor)
• 1 tbsp Ginger paste (Freshly grated works too)
• 1 tbsp Garlic paste
• 1 tsp Salt (Pinch of salt for the marinade)
• 1 tsp Turmeric powder
• 1 tsp Chili powder
• 1 tsp Garam masala
• 2 tbsp Vegetable oil (or ghee) (For searing the chicken)
• 1 medium Yellow onion (Dice finely)
• 1 can (14 oz) Canned diced tomatoes (No added salt preferred)
• 2 tbsp Unsalted butter
• 0.25 cup Cashews, raw (Roughly chopped)
• 2 tbsp Heavy cream (For finishing drizzle)
• 2 tbsp Fresh parsley (Chopped for garnish)
• 2 cup Jasmine or Basmati rice (Rinsed before cooking)
• 4 cup Water (For cooking rice)

Instructions

1. Prepare the yogurt marinade

   In a mixing bowl combine Greek yogurt, ginger paste, garlic paste, salt, turmeric, chili powder, and garam masala. Add the chicken thigh pieces and toss until every piece is evenly coated.

   Time: PT10M

2. Dice the onion

   While the chicken marinates, finely dice the yellow onion.

   Time: PT5M

3. Sear the marinated chicken

   Heat the large skillet over medium heat, add the oil, and when shimmering, add the chicken pieces in a single layer. Sear until the outside is browned and the chicken is about 80% cooked through, roughly 6‑7 minutes, turning once.

   Time: PT7M

   Temperature: Medium heat

4. Cook the onion

   Add the diced onion to the pan with the partially cooked chicken. Sauté until the onion becomes translucent and starts to soften, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

5. Re‑season the pan

   Sprinkle the same amount of turmeric, chili powder, and garam masala used for the marinade over the chicken‑onion mixture. Stir to coat evenly.

   Time: PT1M

6. Add tomatoes and deglaze

   Pour in the canned diced tomatoes, scraping up any browned bits (fond) from the bottom of the pan. Bring to a gentle simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Incorporate butter and cashews

   Stir in the butter until melted, then add the raw cashews. Cook, stirring occasionally, until the cashews are lightly toasted, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Blend the sauce

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

   Time: PT3M

9. Finish cooking the chicken

   Add the partially cooked chicken back into the sauce (if any was set aside). Simmer gently until the chicken is fully cooked through and the sauce thickens, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium‑low heat

10. Cook the rice

    While the chicken finishes, rinse 2 cups of jasmine or basmati rice until water runs clear. Combine rice and 4 cups water in a pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

    Time: PT20M

    Temperature: High then low heat

11. Plate and garnish

    Fluff the cooked rice onto serving bowls, spoon the butter chicken sauce over the rice, drizzle with heavy cream, and sprinkle chopped parsley on top.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

55g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken thighs, bone‑in, skinless: Chicken breast, Turkey thigh
• Instead of Greek yogurt: Plain regular yogurt, Kefir
• Instead of Ginger paste: Minced fresh ginger
• Instead of Garlic paste: Minced fresh garlic
• Instead of Salt: Sea salt, Kosher salt
• Instead of Turmeric powder: Ground turmeric
• Instead of Chili powder: Paprika, Cayenne pepper (use less)
• Instead of Garam masala: All‑spice blend
• Instead of Vegetable oil (or ghee): Canola oil, Ghee
• Instead of Yellow onion: White onion, shallot
• Instead of Canned diced tomatoes: Fresh diced tomatoes, Crushed tomatoes
• Instead of Unsalted butter: Ghee, Margarine
• Instead of Cashews, raw: Almonds, Pine nuts
• Instead of Heavy cream: Half‑and‑half, Coconut cream (vegan)
• Instead of Fresh parsley: Cilantro, fresh coriander
• Instead of Jasmine or Basmati rice: Long grain white rice

Equipment Needed

• Large skillet or sauté pan
• Chef's knife
• Cutting board
• Mixing bowl
• Blender (or immersion blender)
• Measuring spoons
• Measuring cups
• Spatula or wooden spoon
• Rice pot

Critical Steps — Do Not Skip

• 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)

Chef Tips from the Video

• Toast the cashews lightly before blending for an extra nutty aroma.
• Use ghee instead of oil for a richer, authentic flavor.
• Add a pinch of sugar if the tomatoes are too acidic.

Troubleshooting

Storage

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

Freezer: Portion and freeze for up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; cool to room temp within 2 hours before refrigerating.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the cashew‑tomato sauce a day ahead and refrigerate; reheat gently before adding chicken.
• Cook rice in advance and re‑steam before serving.