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