Description

This high protein butter chicken paired with crispy masala potatoes delivers rich, comforting flavor with a balanced, lighter approach. Juicy marinated chicken is coated in a smooth, spiced tomato butter sauce, while the potatoes stay golden and crisp on the outside. It is a satisfying meal that fits easily into a busy routine without sacrificing taste. If you enjoy bold, saucy dishes, you might also like this Creamy Gochujang Pasta Sauce Recipe.

Ingredients

800 g boneless skinless chicken thighs (cubed, or substitute chicken breast)
1 tbsp garlic paste (fresh or store-bought)
1.5 tsp salt (for marinade)
1.5 tsp garam masala
1.5 tsp paprika
1/2 tsp turmeric
1 tsp chilli powder (adjust to taste)
90 g low fat yogurt (plain, unsweetened)
Juice of 1 whole lemon (freshly squeezed)
800 g white potatoes (peeled and cut into small cubes)
1 tsp salt (for potatoes)
1 tsp paprika (for potatoes)
1 tsp garam masala (for potatoes)
1 tsp garlic powder
2 tsp olive oil (optional, for crisping)
40 g light butter (plus extra optional for finishing)
150 g white onion (thinly sliced)
1/2 tsp salt (for sauce)
1/2 tsp garam masala (for sauce)
1/2 tsp paprika (for sauce)
1/2 tsp turmeric (for sauce)
1 tsp garlic paste (for sauce)
60 g raw cashew nuts (unsalted)
600 g canned tomatoes (or fresh chopped tomatoes)
100 g low fat yogurt (for sauce)
60 ml light evaporated milk
50 g low fat yogurt (for white sauce)
25 ml milk (to thin white sauce)

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Instructions

Marinate Chicken (40°F fridge, 30 minutes): In a bowl, mix chicken, garlic paste, salt, spices, yogurt, and lemon juice. Cover and refrigerate for at least 30 minutes or overnight; chicken should look fully coated and slightly thickened.
Preheat Cooking Equipment (400°F / 200°C, 5 minutes): Preheat oven or air fryer to 400°F. Line a tray or basket; it should feel hot before adding food.
Prepare Potatoes (Room temp, 5 minutes): Toss cubed potatoes with salt, paprika, garam masala, garlic powder, and olive oil. Ensure each piece is evenly coated and slightly glossy.
Cook Potatoes (400°F / 200°C, 25 minutes): Roast or air fry potatoes, shaking halfway at 12 minutes. They are done when edges are golden brown and crisp while centers feel soft when pierced.
Cook Chicken (400°F / 200°C, 18–20 minutes): Spread marinated chicken evenly and cook until lightly charred at edges and internal temperature reaches 165°F; juices should run clear.
Sauté Aromatics (Medium heat ~350°F, 5 minutes): Melt butter in a pan, add onions, and cook until soft and translucent with slight golden edges.
Build Sauce Base (Medium heat ~350°F, 6–8 minutes): Add garlic paste, cashews, spices, and tomatoes. Cover and simmer until tomatoes soften and mixture thickens slightly.
Blend Sauce (Cool 10 minutes, then blend 1–2 minutes): Allow mixture to cool slightly, then blend until completely smooth; texture should be silky with no visible chunks.
Finish Sauce (Low heat ~300°F, 5 minutes): Return sauce to pan, stir in yogurt and evaporated milk, and cook gently until creamy and slightly thickened without curdling.
Combine and Serve (Low heat ~300°F, 3–5 minutes): Add cooked chicken to sauce and simmer briefly until coated and heated through. Serve with crispy potatoes and drizzle with white sauce made by mixing yogurt and milk.

Notes

Chicken breast can be used instead of thighs for a leaner option; reduce cooking time slightly to prevent drying.
Marinate chicken up to 24 hours in advance for deeper flavor and tenderness.
Store components separately in airtight containers for up to 4 days in the refrigerator.
Reheat chicken and sauce gently on the stovetop over low heat for 6–8 minutes; reheat potatoes in an oven or air fryer at 375°F for 8–10 minutes to restore crispness.
Cashews can be replaced with soaked almonds for a slightly different but still creamy texture.
Serve with fresh herbs, extra yogurt drizzle, or a squeeze of lemon for brightness.

Nutrition

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