dinner · indian
Butter Chicken
Velvety, buttery, restaurant-smooth, way lighter. 47g protein.
Boneless thighs are browned hard, then simmered in a tomato sauce you blitz silky-smooth and finish with a little cream, tempered Greek yogurt and a last knob of cold butter. You get the velvet and gentle sweetness of the restaurant version with a fraction of the butter.
7.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Chicken
- 1½ lb boneless skinless chicken thighs, trimmed, cut into 1½-inch pieces680 g boneless skinless chicken thighs, trimmed, cut into 1½-inch pieces
- ½ cup nonfat plain Greek yogurt115 g nonfat plain Greek yogurt
- 1 tbsp lemon juice1 tbsp lemon juice
- 2 tsp garam masala2 tsp garam masala
- 2 tsp paprika, or Kashmiri chili powder2 tsp paprika, or Kashmiri chili powder
- 1 tsp ground turmeric1 tsp ground turmeric
- 1 tsp kosher salt1 tsp kosher salt
- 2 tsp vegetable oil2 tsp vegetable oil
Makhani sauce
- 2 tbsp unsalted butter, divided, 1 tbsp kept cold28 g unsalted butter, divided, 1 tbsp kept cold
- 1 medium yellow onion, finely chopped1 medium yellow onion, finely chopped
- 5 cloves garlic, grated5 cloves garlic, grated
- 1 tbsp grated fresh ginger1 tbsp grated fresh ginger
- 2 tbsp tomato paste32 g tomato paste
- 2 tsp garam masala2 tsp garam masala
- 1 tsp ground cumin1 tsp ground cumin
- 1 tsp ground coriander1 tsp ground coriander
- ¼ tsp cayenne pepper¼ tsp cayenne pepper
- 15 oz canned crushed tomatoes or passata, one 15-oz can425 g canned crushed tomatoes or passata, one 15-oz can
- ½ cup water120 ml water
- 1 tsp honey1 tsp honey
- ¾ tsp kosher salt¾ tsp kosher salt
- ¼ cup heavy cream59 ml heavy cream
- ½ cup nonfat plain Greek yogurt, at room temperature115 g nonfat plain Greek yogurt, at room temperature
To serve
- 1¼ cups basmati rice, rinsed230 g basmati rice, rinsed
- ¼ cup chopped fresh cilantro4 g chopped fresh cilantro
Method
- Stir the ½ cup yogurt, lemon juice, 2 tsp garam masala, paprika, turmeric and 1 tsp salt in a bowl, add the chicken and toss to coat.…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Keeps 4 days in the fridge and 3 months frozen. Reheat gently over medium-low with a splash of water, stirring, and don't let it boil.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
