Butter Chicken with Mashed Potato and Herb Rice

Ingredients

• Coriander seeds 2 tsp
• Cumin seeds 1 tsp
• Green cardamom pods 3
• Black cardamom (seeds from ½ pod) ½ pod
• Cloves 4
• Black peppercorns ½ tsp
• Cinnamon (1-inch piece) 1
• Boneless chicken thigh 450-500g
• Thick curd ¼ cup
• Ginger-garlic paste 1 tbsp
• Fresh spice blend (from above) ½ tbsp
• Turmeric ½ tsp
• Lemon juice 2 tsp
• Mustard oil or melted butter 2 tsp
• Salt 1 tsp
• Honey 1 tsp
• Butter 2 tbsp
• Oil 2 tsp
• Onion, sliced 1 medium
• Ginger-garlic paste 1 tbsp
• Tomatoes, large chunks 2 large
• Cashews (whole) ½ tbsp
• Fresh spice blend 1 tbsp
• Turmeric ½ tsp
• Salt (adjust) ½ tsp
• Honey 1 tsp
• Fresh cream ¼ cup
• Cold butter (to finish) 1 tbsp
• Cooked basmati rice (cooled) 2 cups
• Butter 1 tbsp
• Olive oil (optional) 1 tsp
• Garlic clove, lightly crushed 1
• Thyme sprig 1 small
• Salt (if needed) ¼ tsp
• Lemon juice few drops

Instructions

1. Prepare the fresh spice blend
   • Dry roast coriander seeds, cumin seeds, green cardamom, black cardamom seeds, cloves, peppercorns, and cinnamon for 2 minutes until aromatic.
   • Cool completely and grind into a fine powder. Set aside.
2. Marinate the chicken
   • In a bowl, mix chicken with curd, ginger-garlic paste, ½ tbsp spice blend, turmeric, lemon juice, mustard oil (or butter), salt, and honey.
   • Coat well and marinate for 1–2 hours (or overnight in the fridge).
3. Cook the chicken
   • Pan: Sear in a hot skillet until lightly charred and cooked through.
   • Oven: Bake at 220°C (425°F) for 12–15 minutes.
   • Air fryer: 200°C (400°F) for 10–12 minutes, turning halfway.
   • Set aside.
4. Start the gravy
   • In a pan, heat butter and oil. Add sliced onion and sauté until soft and translucent.
   • Add ginger-garlic paste and cook for 1 minute until raw smell disappears.
5. Cook the tomato base
   • Add large tomato chunks, turmeric, salt, sugar and cashews. Simmer until tomatoes break down and cashews soften (about 8–10 minutes).
6. Add spice blend
   • Stir in 1 tbsp of the fresh spice blend and cook until butter lightly separates from the masala.
7. Blend and strain
   • Cool slightly, then transfer to a blender and purée until smooth.
   • Strain through a fine sieve back into the pan for a silky texture.
8. Finish the gravy
   • Add fresh cream and whisk. Stir in 1 tbsp cold butter (off heat) for shine and richness.
9. Combine with chicken
   • Add the cooked chicken pieces to the gravy and simmer gently for 3–4 minutes. Adjust salt if needed.
10. Prepare garlic herb rice
    • In a small pan, melt butter with olive oil (if using). Add crushed garlic and thyme sprig; infuse on low heat for 2 minutes – do not brown.
    • Add cooked basmati rice, toss gently to coat, and warm through. Remove thyme sprig.
    • Finish with a few drops of lemon juice and a pinch of salt if needed.
11. Serve
    • Place a generous portion of garlic herb rice on a plate, top with butter chicken, and spoon extra gravy around. Serve hot.