Description
Creamy, flavorful Butter Chicken made from scratch! Tender marinated chicken simmers in a rich tomato-based sauce with butter, cream, and aromatic spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt, full fat
- 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely ground)
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons butter
- 1 tablespoon olive oil (or vegetable oil)
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 (14.5 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup heavy cream
- 1/2 cup cashew nuts, soaked in warm water for at least 30 minutes
- 2 tablespoons butter (added at the end for extra richness)
- 1 tablespoon sugar (or honey, to balance the acidity)
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon fenugreek leaves (kasoori methi), crushed
- Salt to taste
- Cooked basmati rice
- Fresh cilantro leaves, chopped
- Naan bread (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, cumin powder, and salt. Mix well. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare Cashew Paste: Drain soaked cashews and blend with 1/4 cup fresh water until smooth. Set aside.
- Sauté Aromatics: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened and lightly golden brown (5-7 minutes). Add ginger-garlic paste and sauté for another minute until fragrant.
- Simmer Tomato Base: Pour in crushed tomatoes and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
- Add Spices and Cashew Paste: Stir in cashew paste, garam masala, red chili powder, cumin powder, coriander powder, crushed fenugreek leaves, sugar (or honey), and salt. Mix thoroughly.
- Simmer Sauce: Simmer the sauce for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Taste and adjust the seasoning as needed.
- Cook the Chicken (Choose one method):
- Grilling: Preheat grill to medium-high heat. Thread chicken onto skewers or place directly on grill grates. Grill for 8-10 minutes, turning occasionally, until cooked through (internal temperature 165°F/74°C).
- Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet in a single layer. Bake for 20-25 minutes, or until cooked through (internal temperature 165°F/74°C).
- Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed). Cook for 6-8 minutes, turning occasionally, until cooked through and browned on all sides (internal temperature 165°F/74°C).
- Combine Chicken and Sauce: Add cooked chicken to the simmering butter chicken sauce. Stir well to coat the chicken evenly.
- Add Cream and Butter: Stir in heavy cream and the remaining 2 tablespoons of butter.
- Final Simmer: Simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to meld together. Taste and adjust the seasoning as needed.
- Serve: Serve hot over cooked basmati rice. Garnish with fresh cilantro leaves. Serve with warm naan bread (optional).
Notes
- Marinating the chicken overnight will result in the most flavorful and tender chicken.
- Adjust the amount of red chili powder to your spice preference.
- Soaking the cashews in warm water helps them blend into a smoother paste.
- Crushing the fenugreek leaves between your palms releases their aroma.
- Taste and adjust the seasoning throughout the cooking process to achieve your desired flavor.
- For a richer sauce, use full-fat heavy cream.
- Prep Time: 30 minutes
- Cook Time: 45 minutes