Butter Chicken w/ Roasted Sweet Potato Batons

CEF ep 221 - PLATED 1087x.jpg

Recipe By Brian Carson
Recipe Edits, Food Styling and Photography by Matthew Wong

Prep Time: 25 Minutes
Cook Time: 45 Minutes
Serving Size: 3 people


Butter Chicken

  • 2 Tablespoons ghee

  • 3 each Springer Mountain Farms © chicken thighs, bone-in skin-on

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 cups sweet onion, small dice

  • ½ cup jalapeno, small dice

  • 2 Tablespoons ginger, minced

  • 1 Tablespoons garlic, minced

  • 1 each butter chicken sauce

Roasted Sweet Potato Batons

  • 4 cups sweet potato, peeled and cut into batons

  • 1 teaspoon mustard seeds

  • 2 Tablespoons lime juice

  • 2 Tablespoons ghee


  • ½ cup cilantro, fresh leaves picked


For the Butter Chicken:

  1. In a 12” skillet over medium-high heat, preheat pan then add ghee

  2. Next, evenly season both sides of the chicken thighs with salt and pepper; then sear chicken skin side down for 4-6 minutes until golden brown. Then flip chicken and add onion, jalapeno, ginger, and garlic. Allow chicken to sear further for another 3-5 minutes. Note: chicken will not yet be fully cooked after this step; we will simmer the Butter Chicken in a sauce

  3. Now add the entire contents of the Butter Chicken sauce jar; then fill the jar up with water and then add that into the pan. Carefully stir to fully integrate the butter chicken sauce and water

  4. Turn heat to medium-high and bring mixture to a simmer (should take no more than 2-3 minutes) and turn down to medium-low. Simmer for 5-7 minutes upon confirming internal temperature of the chicken thighs is 165F or higher, remove to a large serving bowl and set aside until Plating

  5. For the remaining sauce in the pan, allow mixture to continue simmering for 15-20 minutes, allowing mixture to thicken

  6. Pour contents into a small mixing bowl and using a hand blender, blend mixture for 30-45 seconds or until a puree-like consistency

  7. Remove pan from heat and set sauce aside until Plating as well

For the Roasted Sweet Potato Batons:

  1. In a 10” skillet over medium heat, preheat pan then add ghee

  2. Next add sweet potatoes and sear each side for 2-3 minutes until lightly browned

  3. Reduce heat to low and add mustard seeds; cook for another 1-2 minutes until sweet potato batons are cooked through. Occasionally turn sweet potato batons

  4. Remove to plate and add lime juice and set aside until Plating


  1. In a large serving bowl or plate, ladle the blended sauce to the bottom

  2. Place Roasted Sweet Potato Batons in the center

  3. Layer the cooked Butter Chicken on top

  4. Finally, sprinkle desired garnishes

  5. Serve and enjoy!

Matt Wong