dinner · gluten-free
Green butter chicken with tomatillo and serrano
Butter chicken's green cousin: charred tomatillos and serranos blended with cashews into a creamy, tangy sauce over smoky chicken thighs.
- Time
- 75min
- Steps
- 8
Ingredients
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Allergens
Contains milk and tree nuts.
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Shopping list
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Equipment
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Method
-
1
Mix the yogurt, ginger-garlic paste, cardamom, white pepper, oil and salt. Coat the chicken and marinate at least 2 hours, or overnight in the fridge.
-
2
Heat the broiler. Broil the tomatillos and serranos on a tray until blistered and soft, 8-10 minutes, turning once.
-
3
Toast the cashews in a dry pan until golden. Soften the onion in 1 tbsp butter for 8 minutes.
-
4
Blend the tomatillos, serranos (seed one if you want less heat), cashews and onion with 120 ml water until very smooth.
-
5
Broil the chicken on a rack until charred at the edges and cooked through, 12-15 minutes.
-
6
Melt the remaining butter in a wide pan, fry the ginger-garlic paste and garam masala for 1 minute, then add the green purée and simmer 10 minutes.
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7
Stir in the cream, sugar and fenugreek crushed between your palms. Add the chicken, simmer 5 minutes and season with salt.
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8
Serve with cilantro, rice or naan.
