Creamy Butter Chicken
Creamy Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder, (or cayenne pepper)
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 2 tablespoons ghee, (or unsalted butter)
- 1 yellow onion, medium, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick, 2-inch piece
- 3 whole cloves
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 cup canned crushed tomatoes
- 1/2 cup water, (or chicken broth)
- 1/4 cup raw cashews, soaked in hot water for 15 minutes, then drained (optional)
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, (or to taste)
- 1/2 cup heavy cream
- 1 teaspoon kasoori methi, crushed (dried fenugreek leaves, optional but recommended)
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 2 cups basmati rice, cooked
- 4 naan bread, warmed
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, lemon juice, grated ginger, minced garlic, turmeric, 1 teaspoon garam masala, chili powder, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of ghee in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade, shaking off excess, and sear in batches until browned on all sides and lightly cooked through, about 3-4 minutes per side. Do not overcrowd the pan. Set the seared chicken aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the remaining 1 tablespoon of ghee to the same pan. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, green cardamom pods, cinnamon stick, whole cloves, and bay leaf. Sauté for 1-2 minutes until fragrant.
⏱️ 10 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly. Add the crushed tomatoes, water (or broth), cashews (if using), 1 1/2 teaspoons garam masala, cumin, coriander, sugar, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 5
Carefully remove the whole spices (cardamom pods, cinnamon stick, bay leaf). If you prefer a smoother sauce, transfer the sauce to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the pan.
⏱️ 5 min
- 6
Add the seared chicken back into the sauce. Stir in the heavy cream and crushed kasoori methi (if using). Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through and absorb the sauce flavors. Taste and adjust salt if needed.
⏱️ 7 min
- 7
Garnish with fresh chopped cilantro and serve hot with cooked basmati rice and warm naan bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain whole milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder, (or cayenne pepper)
- 1/2 teaspoon salt
For the Butter Chicken Sauce
- 2 tablespoons ghee, (or unsalted butter)
- 1 yellow onion, medium, finely chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick, 2-inch piece
- 3 whole cloves
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 cup canned crushed tomatoes
- 1/2 cup water, (or chicken broth)
- 1/4 cup raw cashews, soaked in hot water for 15 minutes, then drained (optional)
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, (or to taste)
- 1/2 cup heavy cream
- 1 teaspoon kasoori methi, crushed (dried fenugreek leaves, optional but recommended)
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 2 cups basmati rice, cooked
- 4 naan bread, warmed
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, lemon juice, grated ginger, minced garlic, turmeric, 1 teaspoon garam masala, chili powder, and 1/2 teaspoon salt. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of ghee in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade, shaking off excess, and sear in batches until browned on all sides and lightly cooked through, about 3-4 minutes per side. Do not overcrowd the pan. Set the seared chicken aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the remaining 1 tablespoon of ghee to the same pan. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, green cardamom pods, cinnamon stick, whole cloves, and bay leaf. Sauté for 1-2 minutes until fragrant.
⏱️ 10 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly. Add the crushed tomatoes, water (or broth), cashews (if using), 1 1/2 teaspoons garam masala, cumin, coriander, sugar, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 5
Carefully remove the whole spices (cardamom pods, cinnamon stick, bay leaf). If you prefer a smoother sauce, transfer the sauce to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the pan.
⏱️ 5 min - 6
Add the seared chicken back into the sauce. Stir in the heavy cream and crushed kasoori methi (if using). Simmer gently for 5-7 minutes, allowing the chicken to finish cooking through and absorb the sauce flavors. Taste and adjust salt if needed.
⏱️ 7 min - 7
Garnish with fresh chopped cilantro and serve hot with cooked basmati rice and warm naan bread.
⏱️ 3 min