Description
This most delicious butter chicken recipe features tender chicken thighs marinated in a blend of yogurt and spices, simmered in a creamy, rich curry sauce made with cashews, tomatoes, butter, and cream. Perfectly paired with basmati rice and fresh cilantro, it’s a comforting and flavorful Indian classic made easy at home.
Ingredients
Scale
Chicken and 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 it all together, then cover and refrigerate for an hour or up to overnight for deeper flavor.
- Cook the chicken: Heat the oil over medium-high heat in a large sauté pan. Place the marinated chicken in the pan and cook for 5 to 6 minutes until the chicken is opaque. Transfer the chicken to a separate bowl to rest.
- Make the sauce: Add the diced onions to the pan and sauté for 3 to 4 minutes until softened and translucent.
- Add the spices: Add the minced ginger, garlic, red chili powder, garam masala, coriander, cumin, and stir for another minute to release the aromas. Then add the cashews, crushed tomatoes, coconut sugar, and water. Stir everything together, reduce the heat to low, and simmer for 5 minutes.
- Blend the sauce: Transfer the sauce to a high-powered blender and blend for about one minute until smooth and creamy.
- Combine it all together: Wipe the pan clean with a paper towel to remove any lumps if desired. Return the creamy sauce to the pan and stir in the butter and heavy cream until well combined.
- Add the chicken back: Return the cooked chicken pieces to the pan over medium heat and stir them with the sauce for 3 to 5 minutes until warmed through and coated in the rich sauce.
- To serve: Serve the butter chicken on its own or over cooked basmati rice, garnished with freshly chopped cilantro for a burst of freshness.
Notes
- Marinate the chicken overnight for maximum tenderness and flavor infusion.
- Use Kashmiri red chili powder for a vibrant color and mild heat; substitute with regular chili powder if unavailable but reduce quantity to taste.
- Cashews add creaminess and depth—soak them in warm water for 10 minutes if your blender isn't very powerful to ensure a smooth sauce.
- Butter can be substituted with ghee for an authentic taste.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with coconut oil.
- Serve immediately for best texture and flavor, though leftovers store well refrigerated for up to 2 days.
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
