Description
This Most Delicious Butter Chicken recipe features tender boneless chicken thighs marinated in a flavorful spice and yogurt mixture, cooked to perfection, and combined with a rich, creamy tomato and cashew nut sauce. Blended for smoothness and finished with butter and heavy cream, this classic Indian-inspired dish is perfect served with basmati rice and garnished with fresh cilantro.
Ingredients
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 thighs into 1-inch pieces and place them in a bowl, preparing them for marination.
- 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 pieces. Mix thoroughly to coat and cover the bowl with plastic wrap. Refrigerate for at least one hour, or up to overnight, to allow flavors to meld.
- Cook the chicken: Heat 2 tablespoons of olive or avocado oil in a large sauté pan over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes until the chicken turns opaque and begins to brown slightly. Remove chicken from the pan and set aside.
- Make the sauce base: In the same pan, add the diced onions and sauté for 3 to 4 minutes until softened and translucent, scraping up any browned bits left from the chicken.
- Add the spices and ingredients: Stir in minced ginger, minced garlic, Kashmiri red chili powder, garam masala, ground coriander, and cumin. Cook for about 1 minute until fragrant. Then add raw cashews, crushed tomatoes, coconut sugar, and water. Stir to combine, reduce heat to low, and simmer gently for 5 minutes to blend flavors and soften the cashews.
- Blend the sauce: Carefully transfer the sauce mixture to a high-powered blender. Blend on high until the sauce is completely smooth and creamy, about one minute. This step ensures a silky texture.
- Prepare the final sauce: Wipe the pan clean with a paper towel if desired to remove any lumps or residue. Pour the blended creamy sauce back into the pan. Stir in the unsalted butter and heavy cream over low heat, mixing until the butter melts and the sauce is rich and velvety.
- Combine chicken and sauce: Return the cooked chicken pieces to the pan with the sauce. Stir over medium heat for 3 to 5 minutes, allowing the chicken to warm through and absorb the sauce flavors.
- Serve: Plate the butter chicken alone or serve it over fluffy basmati rice. Garnish with freshly chopped cilantro for a bright, fresh contrast to the creamy dish.
Notes
- You can marinate the chicken overnight for deeper flavor development.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with ghee or dairy-free butter.
- Kashmiri red chili powder adds vibrant color and mild heat; adjust quantity to taste or substitute with mild paprika for less spice.
- Blending the sauce makes it silky smooth, but you can skip blending for a chunkier texture.
- Serve with basmati rice to soak up the luscious sauce.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
