One-Pan Golden Butter Chicken

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Our take: The whole sauce builds in the same pan the chicken sears in — spices, ginger, garlic and tomato paste all land on that fond instead of a clean pot.
• Swap · Step 1: No butter and oil? The video's own swap is a generous knob of ghee instead, used the same way.
• Technique · Step 5: Toasting the spices on the chicken instead of in oil first coats the meat directly rather than just flavouring the fat.
• Scaling · Step 3: Doubling the chicken means searing it in two batches — crowd the pan and it steams instead of browning.
• Quantity · Step 4: ‘A spoon of turmeric’ doesn’t say what size — we'd start with a level teaspoon, not a tablespoon.