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Butter Chicken: 1 amazing dish, unbelievably delicious

Butter Chicken
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Discover how to make restaurant-quality butter chicken at home with this easy and quick recipe. Enjoy tender chicken in a rich, creamy tomato-based sauce, perfectly spiced for an ultimate comfort food experience.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain whole milk yogurt (Greek yogurt works too, thin with 1 tbsp water if using)
  • 1 tbsp ginger-garlic paste (or 1-inch fresh ginger, grated, and 3 cloves garlic, minced)
  • 1 tsp red chili powder (Kashmiri chili powder for color)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice
  • 1 tbsp cooking oil (vegetable or canola)
  • 3 tbsp unsalted butter, divided
  • 1 large yellow onion, finely chopped
  • 1 (14.5 oz) can crushed tomatoes (or 3 medium fresh tomatoes, pureed)
  • 1/2 cup raw cashews, soaked in hot water for 15 minutes (or 1/4 cup almond flour for nut-free)
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp ground cardamom (optional)
  • 1/2 cup chicken broth or water
  • 1/2 cup heavy cream
  • 1 tbsp honey or sugar
  • 1 tsp dried fenugreek leaves (Kasuri Methi), crushed
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Extra heavy cream (for drizzle, optional)
  • A pat of butter (for garnish, optional)

Instructions

  1. Marinate the Chicken: Cut chicken thighs into 1-inch pieces. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, salt, lemon juice, and 1 tablespoon cooking oil. Add chicken and mix well to coat. Marinate for at least 30 minutes in the refrigerator, or up to overnight for deeper flavor.
  2. Prepare Cashews: Soak raw cashews in hot water for at least 15 minutes.
  3. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add finely chopped yellow onion and sauté for 8-10 minutes until translucent and lightly caramelized.
  4. Build Flavor Base: Add 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant.
  5. Add Tomatoes and Spices: Pour in crushed tomatoes. Stir in 1/2 teaspoon red chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala, and optional 1/4 teaspoon ground cardamom. Cook for 5-7 minutes, stirring, until oil separates.
  6. Simmer Sauce: Drain soaked cashews and add to the pot. Pour in 1/2 cup chicken broth or water. Stir, bring to a simmer, then reduce heat, cover, and cook for 10-15 minutes.
  7. Blend Sauce: Carefully transfer the sauce mixture to a high-speed blender. Blend until absolutely smooth and creamy (2-3 minutes). For an ultra-silky sauce, pass through a fine-mesh sieve back into the pot.
  8. Cook Chicken: Heat the remaining 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add marinated chicken pieces in a single layer (cook in batches if needed) and cook for 3-5 minutes per side until browned and slightly charred. Remove chicken and set aside.
  9. Combine and Simmer: Pour the smooth sauce back into the pot. Add cooked chicken pieces and stir gently to coat. Bring to a gentle simmer over medium-low heat. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until chicken is cooked through and flavors meld.
  10. Finish with Cream and Fenugreek: Remove from heat. Stir in heavy cream. Crush dried fenugreek leaves (Kasuri Methi) between your palms and add to the sauce; stir well.
  11. Adjust Seasoning: Stir in honey or sugar to balance flavors. Taste and adjust salt as needed.
  12. Serve: Ladle generous portions of butter chicken into bowls. Garnish with fresh chopped cilantro, an optional drizzle of extra heavy cream, and a pat of butter. Serve hot with basmati rice or naan.

Notes

  • Using chicken thighs ensures juicy and tender chicken.
  • Marinating the chicken for a longer period (2-4 hours or overnight) enhances flavor and tenderness.
  • Soaking cashews is key for a truly creamy and smooth sauce.
  • Don’t rush the sautéing of onions and spices; this builds the flavor foundation.
  • Kasuri Methi (dried fenugreek leaves) is a secret ingredient for authentic butter chicken flavor; do not skip it if possible.
  • Adjust spice levels to your preference by adding more or less red chili powder.
  • For a vegetarian option, use paneer, chickpeas, or roasted vegetables instead of chicken.
  • Leftover butter chicken makes a great filling for wraps or tacos.

Nutrition

Find it online: https://quizsavor.com/butter-chicken-recipe/

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