Indian Butter Chicken with Cashew-Tomato Gravy

Ingredients

• 450 g boneless skinless chicken thighs
• 120 g plain yogurt
• 1 tbsp lemon juice
• 3 cloves garlic
• 1 tbsp fresh ginger
• 60 g unsalted butter
• 60 g cashews (raw)
• 400 g tomatoes (canned crushed or blended)
• 60 ml heavy cream
• 1 medium onion
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp smoked paprika
• 1 tsp garam masala
• 0.5 tsp chili powder
• 0.75 tsp salt
• 0.25 tsp black pepper
• 1.5 tbsp neutral oil
• 120 ml water
• 200 g naan-style flatbread: all-purpose flour
• 1 tsp naan-style flatbread: baking powder
• 60 g naan-style flatbread: plain yogurt
• 0.25 tsp naan-style flatbread: salt
• 60 ml naan-style flatbread: warm water
• 10 g naan-style flatbread: butter (for finishing)(optional)

Instructions

1. 1

   Prep (about 35 minutes): Soak cashews in hot water for 15 minutes, then drain. Dice onion; mince garlic and ginger. Cut chicken into bite-size pieces and pat dry. Mix chicken with yogurt, lemon juice, 1/2 tsp salt, and black pepper; set aside.

2. 2

   Cook (about 35 minutes): Heat oil in a large pan over medium-high heat. Add onion and cook 6–8 minutes until soft and lightly golden. Stir in garlic and ginger for 30 seconds, then add cumin, coriander, turmeric, smoked paprika, chili powder, and garam masala; cook 30–45 seconds until fragrant.

3. 3

   Blend gravy: Add tomatoes and drained cashews to the pan along with 120 ml water. Simmer 8–10 minutes, then blend with an immersion blender until smooth (or transfer to a blender in batches). Return to the pan and simmer 5 minutes to thicken.

4. 4

   Finish chicken: Add marinated chicken and any juices to the gravy. Simmer 12–15 minutes, stirring occasionally, until chicken is cooked through and sauce is silky. Stir in butter and cream; simmer 2 minutes, then turn off heat.

5. 5

   Make naan-style flatbread (during the last 15 minutes): Mix flour, baking powder, salt, yogurt, and warm water into a soft dough. Rest 5 minutes, then divide into 2 portions and roll into oval/round flatbreads about 1/4 inch thick. Cook in a dry hot skillet 1–2 minutes per side until puffed and browned; brush with optional butter.