Description
This Most Delicious Butter Chicken recipe features tender chicken thighs marinated in yogurt and spices, simmered in a creamy, velvety curry sauce made from cashews, tomatoes, and aromatic spices, served over basmati rice and garnished with fresh cilantro. It combines rich flavors and comforting textures for a classic Indian-inspired dish perfect for dinner.
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
Cooking and 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 ground 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 thighs into 1-inch pieces and place them in a bowl.
- Marinate the chicken: Add Greek yogurt, lemon juice, minced ginger, minced garlic, Kashmiri red chili powder, garam masala, ground turmeric, and salt to the chicken. Stir well to coat all pieces. 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. Add the marinated chicken and cook for 5 to 6 minutes until the chicken is opaque and partially cooked. Transfer the 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 minced ginger, minced garlic, Kashmiri red chili powder, garam masala, ground coriander, and cumin. Cook for about 1 minute to release the spices’ aroma.
- Add remaining sauce ingredients: Add raw cashews, crushed tomatoes, coconut sugar, and water. Stir to combine. Reduce heat to low and simmer for 5 minutes.
- Blend the sauce: Carefully transfer the sauce to a high-powered blender and blend for 1 minute until smooth and creamy.
- Combine it all together: Wipe the pan clean with a paper towel if desired to remove any lumps. Return the creamy sauce to the pan, add butter and heavy cream, and stir to combine over medium heat.
- Add the chicken: Return the cooked chicken pieces to the pan. Stir with the sauce and heat for 3 to 5 minutes until chicken is warmed through and fully cooked.
- To serve: Serve the butter chicken over cooked basmati rice and garnish with freshly chopped cilantro for a delicious meal.
Notes
- Marinating the chicken overnight will enhance the flavors and tenderness.
- You can substitute coconut cream and ghee for a dairy-free version.
- Use Kashmiri red chili powder for vibrant color and milder heat; substitute with regular chili powder if unavailable but adjust quantity to taste.
- Blending the sauce ensures a silky texture; skip blending if you prefer a chunkier sauce.
- Wiping the pan before adding the cream and butter helps prevent lumps in the final sauce.
- Serve with naan bread or your favorite Indian side dishes for a complete meal.
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
