Description
Unlock the authentic taste of restaurant-quality Butter Chicken Indian right in your kitchen with this easy-to-follow recipe. Enjoy tender marinated chicken in a rich, creamy, and subtly spiced tomato sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup plain full-fat yogurt
- 2 tbsp ginger-garlic paste, divided
- 1 tsp turmeric powder
- 1–2 tsp red chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 tsp garam masala, divided
- 4 tbsp unsalted butter, divided
- 1 large onion, finely chopped
- 1 (28 oz) can crushed tomatoes
- 2 fresh Roma tomatoes, chopped (optional)
- 1/2 cup raw cashews, soaked in hot water for 15 mins
- 1 tsp salt, or to taste
- 1/2 tsp sugar or honey
- 1/2 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine chicken, yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chili powder, cumin, and 1/2 tsp garam masala. Mix well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Cook the Chicken: Heat 2 tbsp butter in a large skillet over medium-high heat. Add chicken in batches and cook until lightly browned and cooked through, about 6-8 minutes per batch. Set aside.
- Prepare the Sauce Base: In the same skillet, melt remaining 2 tbsp butter over medium heat. Sauté chopped onion until soft and translucent (5-7 mins). Add remaining 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
- Simmer the Sauce: Stir in crushed tomatoes, fresh tomatoes (if using), soaked cashews, remaining 1/2 tsp turmeric, and 1/2 tsp red chili powder. Bring to a simmer, then cover and cook for 10-15 minutes, stirring occasionally.
- Blend the Sauce: Carefully transfer the sauce mixture to a blender. Blend until completely smooth. Return the blended sauce to the skillet over low heat.
- Finish the Butter Chicken: Add the cooked chicken to the sauce. Stir in the heavy cream, sugar/honey, and crushed kasuri methi. Simmer gently for 5-10 minutes, allowing flavors to meld. Taste and adjust seasoning as needed.
- Serve: Garnish with fresh cilantro and serve hot with naan or Basmati rice.
- Prep Time: 30 mins (plus marination)
- Cook Time: 45 mins