Chestnut Free Butter Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ½ cup plain lactose-free yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp sweet paprika
- ½ tsp salt
For the sauce
- 2 tbsp garlic-infused oil, divided
- ½ cup scallion greens, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp maple syrup
- salt and pepper, to taste
For serving
- fresh cilantro, roughly chopped (optional)
- cooked basmati rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the yogurt, cumin, coriander, turmeric, paprika, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer — work in two batches if needed to avoid crowding — and sear for 3 to 4 minutes per side until the exterior is deep golden and the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!