Why You’ll Love This Dish

Think butter chicken, but wrapped in the caramelized sweetness of plantains.
Every element — from the marinated thighs to the creamy tomato curry — is slow-built for flavor. This is comfort food with a crown.

Key Features

• Creamy & fiery butter chicken with a twist of habanero

• Golden plantain boats brushed with brown sugar and spice

• Elevated plating that feels like fine dining, but made at home

🛒 Ingredients

For the Butter Chicken

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• ½ tsp garam masala

• ½ tsp ground cumin

• ½ tsp turmeric

• ½ tsp Creole seasoning

• ½ tsp ginger powder

• 1 tbsp garlic paste

• 2 tbsp plain yogurt

• 1 tbsp ghee or unsalted butter (for frying)

Butter Chicken Sauce

• 1 tbsp ghee or oil

• 3 garlic cloves, minced

• ½ small onion, chopped

• 2 tbsp tomato paste

• ½ cup crushed tomatoes

• 1–2 habanero peppers (adjust to spice preference)

• Salt, Creole seasoning, and cumin to taste

• 1 cup heavy cream

• Handful of fresh cilantro, chopped

For the Plantain Boats

• 2 large ripe plantains (not overripe)

• 1 tbsp olive oil

• 1 tsp brown sugar

• ½ tsp Creole seasoning

For the Rice

• 1 cup long-grain white rice

• Salt, to taste

• Water (per rice instructions)

🍳 Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, combine chicken with garam masala, cumin, turmeric, Creole seasoning, ginger powder, garlic paste, and yogurt. Mix until coated. Let it sit for 20–30 minutes, or overnight.

2. Cook the Chicken

In a skillet, melt ghee and sear the marinated chicken until browned and cooked through. Remove and set aside.

3. Make the Sauce

In the same pan, add more ghee if needed. Sauté garlic and onions until fragrant.
Add tomato paste, crushed tomatoes, and chopped habaneros.
Season with salt, cumin, and Creole spice. Simmer.
Blend until smooth (optional for a silky texture), then return to the pan.
Stir in heavy cream, let simmer, then return chicken to the sauce.
Finish with chopped cilantro.

4. Prepare the Plantain Boats

Slice the plantains lengthwise down the middle without cutting through — creating a "boat."
Mix olive oil, brown sugar, and Creole seasoning in a small bowl. Brush over plantains.
Air-fry at 375°F for 18–20 minutes until golden and caramelized.

5. Cook the Rice

Boil white rice until fluffy. Salt lightly. Fluff and set aside.

🍽️ To Plate

Use a shallow white plate for contrast.

• Place a golden plantain boat on the side.

• Fill generously with butter chicken.

• Add a scoop of rice (use a small bowl to mold).

• Spoon extra butter chicken beside the rice.

• Drizzle with a touch of cream and sprinkle fresh cilantro for finish.

🔗 Tips for Success

• Use just-ripe plantains — too soft and the boat collapses.

• Blend the sauce for luxury — or keep it rustic for character.

• Air-fryer tip: Flip once halfway through for even caramelization.