Created: 2/6/2024
Prep Time: 30 minutes
Cook Time: 45 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes
This twist on the classic Indian butter chicken combines juicy chicken thighs with the bold flavors of green bell pepper and a creamy and flavorful mushroom soup. The dish is then gently simmered to bring out the delicious depth of the spices and creamy sauce, resulting in the perfect balance of heat and tanginess. This recipe is free of any artificial flavors and is made from scratch with wholesome ingredients.
Ingredients:
Yield: 4-6 servings
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, seeded and chopped
1 onion, finely chopped
2 teaspoons grated ginger
1 cup raw unsalted cashews
1 can homemade mushroom soup (recipe below)
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
4 tablespoons unsalted butter
1 cup heavy cream
Cilantro, for garnish
Instructions:
Step 1
To make the homemade mushroom soup, start by sautéing 1 diced onion in a tablespoon of butter over medium heat.
To make the homemade mushroom soup, start by sautéing 1 diced onion in a tablespoon of butter over medium heat.
Step 2
Add 8 ounces of chopped mushrooms and cook until they release their moisture and the liquid evaporates.
Add 8 ounces of chopped mushrooms and cook until they release their moisture and the liquid evaporates.
Step 3
Sprinkle a tablespoon of flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Sprinkle a tablespoon of flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Step 4
Slowly add in 1 cup of vegetable broth, whisking constantly to prevent lumps.
Slowly add in 1 cup of vegetable broth, whisking constantly to prevent lumps.
Step 5
Stir in 1 cup of milk and a pinch of salt, and cook until the soup thickens, about 5-10 minutes.
Stir in 1 cup of milk and a pinch of salt, and cook until the soup thickens, about 5-10 minutes.
Step 6
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Step 7
Begin by soaking the raw cashews in hot water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of water until smooth and creamy.
Begin by soaking the raw cashews in hot water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of water until smooth and creamy.
Step 8
In a large bowl, mix together the homemade mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
In a large bowl, mix together the homemade mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
Step 9
Add the chicken pieces and green bell pepper to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Add the chicken pieces and green bell pepper to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Step 10
Preheat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Preheat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Step 11
Add the marinated chicken and peppers to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly cooked.
Add the marinated chicken and peppers to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly cooked.
Step 12
Add 1/2 cup of water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Add 1/2 cup of water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Step 13
Remove the lid from the skillet and add the cashew paste. Stir to combine and cook for an additional 5-7 minutes, or until the sauce has slightly thickened.
Remove the lid from the skillet and add the cashew paste. Stir to combine and cook for an additional 5-7 minutes, or until the sauce has slightly thickened.
Step 14
Stir in the heavy cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy.
Stir in the heavy cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy.
Step 15
Garnish with cilantro and serve hot with rice or naan bread.
Garnish with cilantro and serve hot with rice or naan bread.