Description
Discover the best flavor of Butter Chicken Indian with this easy to follow, step-by-step recipe. Perfect for an authentic Indian dinner!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain full-fat yogurt
- 2 tbsp ginger-garlic paste (divided)
- 1 tsp turmeric powder
- 1 tsp red chili powder (Kashmiri for color, or regular)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp vegetable oil or ghee (divided)
- 4 tbsp unsalted butter (divided)
- 1 large onion, finely chopped
- 1 (28 oz) can crushed tomatoes or tomato purée
- 1 tsp sugar (or to taste)
- 1/2 cup heavy cream
- 1 tsp garam masala
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Optional: 1/4 cup raw cashews, soaked in hot water for 15 mins and blended smooth with a little water
Instructions
- 1. Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, 1 tbsp ginger-garlic paste, turmeric, red chili powder, cumin, and coriander. Mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
- 2. Sear the Chicken: Heat 1 tbsp oil/ghee in a large pan over medium-high heat. Sear marinated chicken in batches until lightly browned (2-3 mins per side). Remove and set aside.
- 3. Sauté Aromatics: In the same pan, add 1 tbsp butter. Sauté chopped onion until translucent (5-7 mins). Add remaining 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
- 4. Build the Sauce: Stir in crushed tomatoes and sugar. Bring to a simmer. Add the seared chicken back to the pan. If using, stir in blended cashew paste.
- 5. Simmer: Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- 6. Finish: Remove from heat. Stir in heavy cream, remaining 2 tbsp butter, and garam masala. Season with salt to taste. Garnish with fresh cilantro and serve hot.
- Prep Time: 20 mins (plus 30 min-overnight marination)
- Cook Time: 40 mins