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Indian Butter Chicken
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Succulent chicken in a rich, flavorful tomato sauce with fragrant spices makes a comforting meal that's surprisingly simple to prepare at home.
Ingredients:
  • For the chicken and marinade:
  • 1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
  • 1/4 cup full-fat plain yogurt
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon dried coriander
  • 1 teaspoon Kashmiri Lal Mirch
  • 1 teaspoon cumin
  • Salt to taste
  • For the sauce:
  • 8 to 10 whole almonds
  • 8 to 10 whole cashews
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon sugar
  • 1 (15-ounce) can canned diced tomatoes
  • 2 tablespoons dried coriander
  • 1 1/2 teaspoons ground Garam Masala
  • 1/2 teaspoon ground Kashmiri Lal Mirch
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup heavy cream
  • 1/2 tablespoon Kasuri Methi
  • To serve:
  • Cooked  rice , roti, or naan bread
Instructions:
  • Combine the chicken with the marinade ingredients in a large bowl, massaging the mixture into the chicken with your hands. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
  • Allow cashews and almonds to soak in water for at least one hour, or overnight, before continuing with the recipe.
  • To cook the chicken, preheat a skillet or grill pan over medium-high heat and add a teaspoon of oil. Grill the chicken in batches for 3 to 5 minutes on each side until fully cooked (clear juices indicate doneness). Avoid overcrowding the pan. Transfer the cooked chicken to a separate dish, cover, and set aside for later use.
  • Prepare the sauce by melting 1 1/2 tablespoons of butter in a medium Dutch oven or skillet over medium-low heat. Once melted, add the ginger garlic paste and sugar, sauté for 1 to 2 minutes. Introduce the tomato and cook on medium-high heat for 8 to 10 minutes until excess liquid evaporates, resulting in a loose, paste-like consistency. Incorporate coriander, garam masala, Kashmiri Lal Mirch, and salt. Cook over medium heat for an additional 2 to 3 minutes, then remove from heat.
  • Combine the sauce with the nuts: Blend the paste in a food processor or blender with soaked, drained cashews and almonds until smooth.
  • Complete the dish by placing the paste back in the pan over medium heat. Pour in the water and mix until a smooth sauce forms. Once the sauce boils, incorporate the grilled chicken and heavy cream, stirring thoroughly. Cover the pan and simmer for 5 minutes.
  • Allow the butter chicken to rest: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and kasuri methi. Cover and let the dish rest for 8 to 10 minutes for the flavors to meld perfectly into the butter chicken.
  • Serve the butter chicken alongside steamed basmati rice, roti, or naan. Store any leftovers in the refrigerator for up to 5 days or freeze in an airtight container or zip-top bag for a month. To reheat, thaw and warm in a saucepan over medium-low heat for best results. Share your feedback by rating and reviewing the recipe if you enjoyed it!

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