Description
A rich and flavorful Butter Chicken recipe featuring tender, marinated chicken simmered in a creamy, spiced tomato sauce. This classic Indian dish is perfect for a satisfying main course served over basmati rice and garnished with fresh cilantro.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Sauce
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion (diced)
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ cup raw cashews
- 1 tablespoon coconut sugar (or other sweetener)
- 1 (15-ounce) can crushed tomatoes
- 1 cup water
- 2 tablespoons unsalted butter (or ghee)
- ½ cup heavy cream (or coconut cream)
To Serve
- Basmati rice
- Freshly chopped cilantro
Instructions
- Dice the chicken: Cut the chicken into 1-inch pieces and place it in a bowl.
- Marinate the chicken: Add the yogurt, lemon juice, ginger, garlic, red chili powder, garam masala, turmeric, and salt to the bowl. Stir to combine, then cover and refrigerate for 1 hour or up to overnight to allow flavors to deepen.
- Cook the chicken: Heat oil over medium-high heat in a large sauté pan. Add the marinated chicken and cook for 5 to 6 minutes until the chicken is opaque and mostly cooked through. Transfer chicken to a separate bowl.
- Make the sauce: In the same pan, add diced onions and sauté for 3 to 4 minutes until softened and translucent.
- Add the spices: Stir in ginger, garlic, red chili powder, garam masala, coriander, and cumin. Cook for 1 minute until fragrant. Add cashews, crushed tomatoes, coconut sugar, and water. Mix well, reduce heat to low, and simmer for 5 minutes.
- Blend the sauce: Transfer the sauce mixture to a high-powered blender and blend for about 1 minute until smooth and creamy.
- Combine it all together: Wipe the pan clean with a paper towel to remove any lumps. Return the blended sauce to the pan, stir in butter and heavy cream (or coconut cream), and heat gently.
- Add the chicken back: Return the cooked chicken pieces to the pan and stir in the sauce over medium heat. Cook for 3 to 5 minutes until the chicken is warmed through and well coated with the sauce.
- To serve: Serve the butter chicken on its own or over cooked basmati rice. Garnish with freshly chopped cilantro for a fresh finish.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and butter with ghee or plant-based butter.
- Marinating the chicken overnight will deepen the flavors more than a quick 1-hour marinate.
- Use Kashmiri red chili powder for a vibrant color and mild heat; regular chili powder can be substituted but will alter the flavor and color slightly.
- Wiping the pan clean before adding blended sauce helps achieve a smooth texture without lumps.
- Serve with warm naan or roti as an alternative to basmati rice for a traditional experience.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 522 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 141 mg
