Description
This Most Delicious Butter Chicken recipe features tender marinated chicken simmered in a creamy, velvety curry sauce made from spices, cashews, and tomatoes. Perfectly paired with basmati rice and fresh cilantro, it delivers authentic Indian flavors in a simple stovetop cooking method.
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 for marinating.
- Marinate the chicken: Add the yogurt, lemon juice, ginger, garlic, red chili powder, garam masala, turmeric, and salt to the bowl with chicken. Stir well to coat the chicken, then cover and refrigerate for 1 hour or up to overnight for best 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 and partially cooked. Remove the chicken and transfer to a separate bowl.
- Make the sauce: Add the diced onions to the same pan and sauté for 3 to 4 minutes until softened and translucent.
- Add the spices: Stir in the minced ginger, garlic, red chili powder, garam masala, coriander, and cumin. Cook and stir for 1 minute to release the spices’ aromas. Add the cashews, crushed tomatoes, coconut sugar, and water. Stir well, reduce heat to low, and simmer the sauce for 5 minutes.
- Blend the sauce: Transfer the sauce mixture to a high-powered blender and blend until smooth and creamy, about 1 minute.
- Combine it all together: Wipe the pan clean with a paper towel if desired to remove lumps. Return the blended sauce to the pan, stir in the butter and heavy cream until fully combined and creamy.
- Add the chicken back: Place the cooked chicken into the creamy sauce over medium heat and stir for 3 to 5 minutes until the chicken is warmed through and coated with the sauce.
- To serve: Serve the butter chicken warm on its own or over cooked basmati rice, topped with freshly chopped cilantro for garnish and extra flavor.
Notes
- Marinating the chicken for longer (up to overnight) enhances flavor and tenderness.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Using Kashmiri red chili powder gives a vibrant color without too much heat; adjust to taste.
- Wiping the pan clean before adding the sauce ensures a smooth textured curry without burnt bits.
- Serve with basmati rice to soak up the rich and creamy sauce perfectly.
- Raw cashews add richness and smoothness to the sauce; soaking them briefly before blending can help make the sauce silkier.
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
