One-pan butter chicken

35 min · serves 4

Sear the chicken first and build the sauce in the same pan, keeping what sticks to the base. Ground cashew thickens the sauce without more cream.

Ingredients

• 500 g Boneless chicken thigh, cut into pieces
• 100 g Plain yoghurt
• 1 tbsp Minced ginger
• 1 tbsp Minced garlic
• 2 tsp Garam masala
• 2 tsp Kashmiri chilli powder or sweet paprika
• 400 g Blended ripe or tinned tomatoes
• 50 g Unsalted butter
• 80 ml Cream
• 30 g Unsalted roasted cashews
• 1 tsp Sugar
• 1 tsp Salt

Method

1. Marinate the chicken with yoghurt, half the ginger and garlic, 1 tsp garam masala, 1 tsp chilli powder and the salt. Leave 10 minutes.
2. Soak the cashews in hot water for 10 minutes, then blend smooth with 50 ml water.
3. Heat 20 g of the butter and sear the chicken over high heat, 4 minutes a side, until the edges catch. It does not need to be cooked through yet. Set it aside.
4. Lower the heat, add the rest of the butter to the same pan and fry the remaining ginger and garlic for about 1 minute.
5. Add the blended tomato and the remaining chilli powder, and cook 8 minutes until the sauce thickens and darkens.
6. Stir in the cashew paste, cream and sugar. Check the salt.
7. Return the chicken and simmer 5 minutes until cooked through and coated. Scatter the last of the garam masala and take it off the heat.

Butter chicken →