Cooked - Boneless White Butter Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Boneless White Butter Chicken

1.0

400 g boneless chicken thighs

¼ cup + 1 tbsp Greek yogurt

1 tbsp ginger garlic paste

1 tbsp finely chopped coriander stems

1 tsp garam masala

½ tsp roasted cumin powder

½ tsp coriander powder

½ tsp black pepper powder

1 pinch cardamom powder

Salt to taste

1 tsp ghee

1 small onion (about ½ cup sliced)

1 green chili, slit

1 tsp chopped ginger

1 tsp chopped garlic

1 tbsp (10–12) cashew nuts

1 tbsp butter

1 tbsp fresh cream

1 pinch kasuri methi

1 tbsp chopped coriander leaves

½ tsp sugar

½ cup water

Marinate chicken with yogurt, ginger garlic paste, coriander stems, garam masala, cumin, coriander, pepper, cardamom, and salt. Rest for 2–3 hours.
Air fry at 200 °C for 8 minutes. Save leftover marinade and chicken juices. Let the chicken rest and dice it. Alternatively, bake the marinated chicken at 220°C for 12–15 minutes or pan-fry on medium heat for 6–7 minutes per side until golden and cooked through.
In a pan, heat 1 tsp ghee. Add a small piece of cinnamon, 2 cardamoms, and a few peppercorns.
Add sliced onion, chili, ginger, garlic, and cashews. Sauté till golden. Add ½ cup water and a pinch of salt. Simmer for 2–3 minutes.
Remove half of the whole spices and blend into a smooth paste.
Add paste back into the pan with leftover marinade. Cook for 2–3 minutes.
Add the chicken drippings and diced chicken. Stir and simmer for 3–4 minutes.
Finish with kasuri methi, coriander leaves, butter, and cream. Mix till creamy and glossy.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 40 weeks ago

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