Creamy Butter Chicken

This creamy butter chicken tastes just like restaurant-quality butter chicken, with a few tweaks to make it easy and weeknight-friendly.


Marinate chicken thighs with all the ingredients for the marinade. Bake at 375 degrees for 15 minutes, until cooked through. Remove, and set aside.

In a dutch oven with a small amount of butter, cook the garlic, ginger, cashews, and whole spices until fragrant. Add the passata, and let simmer for 10-15 minutes.

Remove the cinnamon stick and cardamon pods from the sauce. Using a blender, blend the sauce mixture with ½ a cup of water.

Return to the heat, and add another ½ cup of water. Add the spices and sugar. Reduce the heat, and add the chicken to the mix.