Description
This creamy Butter Chicken combines yogurt-marinated chicken with a rich tomato sauce, cashews, butter, warm spices, and heavy cream for a flavorful homemade dinner.
Ingredients
Scale
Marinade Ingredients
- 2 pounds chicken thighs or breasts, cut into bite-sized pieces
- ¾ cup plain yogurt, Greek or hung curd
- 1 lemon, juiced
- ½ tablespoon ginger, grated
- ½ tablespoon garlic, grated
- ½ tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or paprika, adjust for heat
- ½ teaspoon ground turmeric powder
- 1 teaspoon salt
Sauce Ingredients
- 3 tablespoons butter, divided
- 2 tablespoons olive oil or ghee
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ tablespoon kasuri methi (dried fenugreek leaves), crushed, optional
- 1 can tomato puree (14 ounces) or passata, or 4–5 ripe tomatoes, blended
- ½ cup cashews, soaked and blended smooth (or ¼ cup cream for nut-free)
- 1 cup heavy cream
- 1 tablespoon sugar or honey
- 1 teaspoon salt, adjust to taste
Garnish
- Fresh cilantro leaves
- Extra cream drizzle
Instructions
- Marinate the chicken: Place the bite-sized chicken pieces in a bowl. Add the yogurt, lemon juice, grated ginger, grated garlic, garam masala, cumin, coriander, Kashmiri chili powder or paprika, turmeric, and salt. Mix thoroughly until the chicken is evenly coated with the marinade. Set aside to allow the flavors to develop.
- Start the sauce: Heat a large skillet or saucepan. Add the 3 tablespoons butter, divided, along with the olive oil or ghee. Add the finely chopped onions and cook until softened, stirring regularly.
- Add the aromatics and spices: Add the minced garlic and grated ginger to the softened onions. Cook until fragrant. Add the Kashmiri chili powder or paprika, cumin, coriander, and garam masala. Stir until the spices are evenly incorporated.
- Add kasuri methi: If using, crush the dried kasuri methi between your fingers and add it to the sauce.
- Add the tomatoes: Pour in the tomato puree or passata, or add the blended ripe tomatoes. Stir well to combine with the seasoned onion mixture.
- Add the cashews: Stir in the soaked cashews that have been blended smooth. For a nut-free version, use the specified ¼ cup cream instead of the cashews.
- Add the chicken: Add the marinated chicken to the sauce and stir to coat. Continue cooking until the chicken is cooked through.
- Finish the creamy sauce: Stir in the heavy cream, sugar or honey, and salt. Add the remaining butter and stir until incorporated. Taste and adjust the salt if needed.
- Garnish and serve: Finish with fresh cilantro leaves and an extra drizzle of cream. Serve warm with your favorite rice or flatbread.
Notes
- Use either chicken thighs or chicken breasts, cutting them into evenly sized bite-sized pieces.
- For a nut-free version, replace the ½ cup soaked and blended cashews with ¼ cup cream as specified in the recipe.
- Adjust the Kashmiri chili powder or paprika according to your preferred level of heat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: 550–650 calories
Keywords: butter chicken, creamy butter chicken, easy butter chicken, restaurant-style butter chicken, Indian butter chicken, chicken curry, creamy chicken curry