Chicken Thigh Butter Chicken: The Juicy Shortcut
Juicy boneless thigh in a silky tomato-butter gravy. A shortcut version that skips the tandoor and the hours.
Raw materials
Thigh stays soft in the gravy and forgives a few extra minutes.
Ingredients
Method
Marinate for 30 minutes, brown the thigh, and finish in a smooth gravy.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the thigh into 3 cm pieces.
- 02Marinate
Mix the marinade, coat the chicken and rest for 30 minutes.
- 03Brown the chicken
Heat a little butter in a pan. Cook the chicken for 5 minutes until lightly browned. It will finish in the gravy.
- 04Build the gravy
In the same pan, cook the onion in the remaining butter for 5 minutes. Add the tomato puree and cashews with 150 ml water. Simmer for 10 minutes, cool slightly, and blend smooth.
- 05Simmer
Return the gravy to the pan with the chicken. Add chilli, garam masala and salt. Simmer on low for 12 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Stir in the cream, sugar and crushed kasuri methi. Serve with naan or rice.
Questions
Can I use breast instead?+
Yes, but thigh is juicier and holds up in the gravy. If you use breast, shorten the simmer.
Can I skip the cashews?+
Yes. Add an extra tablespoon of cream for body.