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My BigMouth Blog | A Blog by Jason Glover

Butter Chicken

Butter Chicken

Butter Chicken | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

Butter Chicken without the butter? You're gonna love this lightened-up version that uses cashew butter to thicken and add flavor!

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 4 pieces chicken
 4 chili peppers (I like to use a mix of hot and mild)
 1 pint cherry tomatoes
 4 cloves garlic
 1 piece of fresh ginger
 1 tbsp garam masala
 ¼ cup Greek yogurt
 olive oil
 2 tbsp cashew butter

1

Optional Step: Smoke your chicken pieces for a few minutes to add some smokey flavor.

2

Slice open the chilies and remove the ribs and seeds.

3

Heat a large skillet over high heat. Add the chilies and tomatoes and cook until nicely charred all over, not burnt. Remove from the pan and place in a bowl.

4

Peel the garlic and ginger and finely grate into a small bowl. Add most of the garam masala, a pinch of sea salt and black pepper, and 1 tbsp of the Greek yogurt. Coat the chicken pieces with the mixture.

5

Return the pan to medium heat and add 1/2 tablespoon olive oil. Cook the chicken pieces until they reach an internal temperature of 165°F. (About 5-10 mins for pre-smoked chicken or 10-15 mins for raw.) Remove from heat.

6

Remove the skins from the tomatoes and roughly chop the chilies. Add to the chicken and mix well.

7

Stir in the cashew butter and 3/4 cup boiling water. Stir well.

8

Return the chicken to the stove over medium heat for a few minutes until heated through and thickened a bit.

9

Drizzle in the remaining yogurt and serve.

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Ingredients

 4 pieces chicken
 4 chili peppers (I like to use a mix of hot and mild)
 1 pint cherry tomatoes
 4 cloves garlic
 1 piece of fresh ginger
 1 tbsp garam masala
 ¼ cup Greek yogurt
 olive oil
 2 tbsp cashew butter

Directions

1

Optional Step: Smoke your chicken pieces for a few minutes to add some smokey flavor.

2

Slice open the chilies and remove the ribs and seeds.

3

Heat a large skillet over high heat. Add the chilies and tomatoes and cook until nicely charred all over, not burnt. Remove from the pan and place in a bowl.

4

Peel the garlic and ginger and finely grate into a small bowl. Add most of the garam masala, a pinch of sea salt and black pepper, and 1 tbsp of the Greek yogurt. Coat the chicken pieces with the mixture.

5

Return the pan to medium heat and add 1/2 tablespoon olive oil. Cook the chicken pieces until they reach an internal temperature of 165°F. (About 5-10 mins for pre-smoked chicken or 10-15 mins for raw.) Remove from heat.

6

Remove the skins from the tomatoes and roughly chop the chilies. Add to the chicken and mix well.

7

Stir in the cashew butter and 3/4 cup boiling water. Stir well.

8

Return the chicken to the stove over medium heat for a few minutes until heated through and thickened a bit.

9

Drizzle in the remaining yogurt and serve.

Butter Chicken

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