Butter Chicken (One-Pot)

Ingredients

• 500 g Boneless skinless chicken thighs (cut into bite‑size pieces)
• 1 tbsp Garlic paste (or 3 minced garlic cloves)
• 1 tbsp Ginger paste (or 1 tbsp freshly grated ginger)
• 1.5 tsp Red chili powder (adjust to heat preference)
• 1 tsp Salt (or to taste)
• 2 tbsp Vegetable oil (for frying)
• 2 tbsp Butter (divided: 1 tbsp for sweating onions, 1 tbsp for finishing)
• 1 Large onion (roughly chopped)
• 2 Tomatoes (medium, roughly chopped)
• 10 Cashew nuts (raw, roughly broken)
• 1 cup Water
• 1 tsp Malt vinegar
• 1 tsp Sugar
• 1 tsp Garam masala powder
• 1/4 cup Heavy cream (for the gravy)
• 1 tsp Kasuri methi (dried fenugreek leaves) (crushed)
• 2 tbsp Fresh cream (for garnish)

Instructions

1. Marinate the chicken

   In a bowl combine chicken pieces with garlic paste, ginger paste, red chili powder and salt. Mix well and let it rest.

   Time: PT15M

2. Pan‑fry the chicken

   Heat 2 tbsp oil in the skillet over medium heat. Add the marinated chicken and fry until almost cooked through, about 8 minutes, stirring occasionally.

   Time: PT8M

   Temperature: Medium

3. Roughly chop onion and tomatoes

   While the chicken cooks, roughly chop the onion and tomatoes. Break the cashews into small pieces.

   Time: PT5M

4. Sweat the onions

   In the same skillet (remove excess oil if desired), add 1 tbsp butter and the chopped onion. Cook on medium low until the onion becomes translucent and slightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium low

5. Build the gravy base

   Add the chopped tomatoes, cashews, water, garlic paste, salt, malt vinegar, sugar, garam masala and the remaining red chili powder. Stir to combine.

   Time: PT2M

6. Simmer the gravy

   Bring the mixture to a gentle boil, then reduce to a simmer. Cook uncovered for 18 minutes, or until the tomatoes and cashews are completely soft.

   Time: PT18M

   Temperature: Low simmer

7. Blend to a smooth puree

   Turn off the heat. Using a hand blender, blend the mixture directly in the pan until completely smooth. Then pass the puree through a fine mesh strainer back into the pan, pressing with the back of a spoon to extract maximum liquid.

   Time: PT5M

8. Finish the butter chicken

   Return the pan to low heat. Add the remaining 1 tbsp butter, heavy cream, crushed kasuri methi and the fried chicken pieces. Stir gently and simmer for 6 minutes so the chicken absorbs the flavors.

   Time: PT6M

   Temperature: Low

9. Garnish and serve

   Swirl in 2 tbsp fresh cream just before turning off the heat. Serve hot with naan, roti or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g