Description
A rich and creamy classic Indian dish, Butter Chicken features tender marinated chicken cooked in a flavorful, spiced tomato-based sauce with a touch of cream. The perfect balance of spices and creaminess makes this dish a comforting favorite!
Ingredients
For the chicken and marinade:
-
1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
-
¼ cup full-fat plain yogurt
-
1 tablespoon olive oil
-
1 tablespoon ginger garlic paste
-
1 teaspoon ground coriander seed
-
1 teaspoon Kashmiri Lal Mirch (or regular paprika if unavailable)
-
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 tablespoon ginger garlic paste
-
1 teaspoon sugar
-
1 (15-ounce) can diced tomatoes
-
2 tablespoons ground coriander seed
-
1 ½ teaspoons ground garam masala
-
½ teaspoon ground Kashmiri Lal Mirch (or regular paprika)
-
½ teaspoon salt
-
1 cup water
-
¼ cup heavy cream
-
½ tablespoon Kasuri Methi (dried fenugreek leaves)
Instructions
-
Marinate the chicken:
In a bowl, combine the chicken, yogurt, olive oil, ginger garlic paste, ground coriander, Kashmiri Lal Mirch, cumin, and salt. Mix well, ensuring all the chicken pieces are coated. Cover and refrigerate for at least 30 minutes (or overnight for more flavor). -
Toast the almonds and cashews:
Heat a small pan over medium heat. Add the almonds and cashews, and toast them for 2-3 minutes, stirring frequently, until they are lightly browned and aromatic. Set them aside. -
Cook the chicken:
In a large pan, heat 1 tablespoon of butter over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set aside. -
Prepare the sauce:
In the same pan, melt the remaining 1 tablespoon of butter. Add the ginger garlic paste and sauté for 1-2 minutes until fragrant.
Add the toasted almonds, cashews, diced tomatoes, ground coriander, garam masala, Kashmiri Lal Mirch, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly. -
Blend the sauce:
Transfer the cooked tomato mixture to a blender, add 1 cup of water, and blend until smooth. Return the sauce to the pan. -
Finish the dish:
Add the cooked chicken back into the pan with the sauce. Stir in the heavy cream and Kasuri Methi. Simmer for 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt if necessary. -
Serve:
Serve the butter chicken hot with steamed rice or naan bread. Garnish with fresh cilantro if desired.
Notes
You can adjust the spice level by adding more or less Kashmiri Lal Mirch (or paprika) according to your preference.
For a richer flavor, feel free to add more cream or butter
Kasuri Methi (dried fenugreek leaves) is essential for the authentic flavor but can be omitted if unavailable.
- Prep Time: 30 minutes (excluding marination time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking, Simmering
- Cuisine: Indian
Keywords: butter chicken, Indian chicken curry, chicken tikka masala, creamy chicken, Indian curry