Butter Chicken
Butter Chicken
Ingredients
For Marinating Chicken
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon chili powder
- 1 tablespoon cornstarch
For the Sauce Base
- 2 tablespoons vegetable oil
- 2 onions, roughly chopped
- 3 tomatoes, roughly chopped
- 1/4 cup cashews
- 1/2 teaspoon salt, or to taste
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
For Finishing the Curry
- 1/2 cup unsalted butter, (1 stick), divided
- 1 tablespoon chili powder, or more for extra spice
- 1 tablespoon coriander powder
- 1 teaspoon garam masala, (referred to as Dhaniya in source, assuming this is a typo for Garam Masala or a specific blend)
- 1/4 cup Greek yogurt
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 tablespoon ketchup
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cut-up chicken thighs with salt, pepper, chili powder, and cornstarch. Mix well to ensure the chicken is evenly coated. Set aside to marinate while preparing the sauce base.
⏱️ 5 min
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the chopped tomatoes, cashews, salt, ginger paste, and minced garlic to the pot. Cook for another 8-10 minutes, stirring occasionally, until the tomatoes break down and the mixture is fragrant.
⏱️ 10 min
- 4
Remove the pot from heat and let the mixture cool slightly. Carefully transfer the mixture to a blender and blend until completely smooth. You may need to add a splash of water (about 1/4 cup) to help it blend, if necessary. Strain the sauce through a fine-mesh sieve back into the pot for an extra smooth consistency, pressing down on the solids.
⏱️ 10 min
- 5
Melt 1/4 cup (1/2 stick) of unsalted butter in a separate large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook until browned on all sides and cooked through, about 5-7 minutes per batch. Remove cooked chicken and set aside.
⏱️ 15 min
- 6
Return the pot with the strained sauce to medium heat. Add the remaining 1/4 cup (1/2 stick) of unsalted butter, chili powder, coriander powder, and garam masala. Stir well and cook for 2-3 minutes, allowing the spices to bloom.
⏱️ 3 min
- 7
Stir in the Greek yogurt, heavy cream, granulated sugar, and ketchup. Bring the sauce to a gentle simmer, stirring constantly to prevent the yogurt from curdling. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
⏱️ 7 min
- 8
Add the cooked chicken to the sauce and stir to coat. Simmer for another 5 minutes, ensuring the chicken is heated through. Taste and adjust seasoning (salt, sugar, or chili powder) as needed.
⏱️ 5 min
- 9
Garnish with fresh chopped cilantro and serve hot with naan bread or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Chicken
For Marinating Chicken
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon chili powder
- 1 tablespoon cornstarch
For the Sauce Base
- 2 tablespoons vegetable oil
- 2 onions, roughly chopped
- 3 tomatoes, roughly chopped
- 1/4 cup cashews
- 1/2 teaspoon salt, or to taste
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
For Finishing the Curry
- 1/2 cup unsalted butter, (1 stick), divided
- 1 tablespoon chili powder, or more for extra spice
- 1 tablespoon coriander powder
- 1 teaspoon garam masala, (referred to as Dhaniya in source, assuming this is a typo for Garam Masala or a specific blend)
- 1/4 cup Greek yogurt
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 tablespoon ketchup
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the cut-up chicken thighs with salt, pepper, chili powder, and cornstarch. Mix well to ensure the chicken is evenly coated. Set aside to marinate while preparing the sauce base.
⏱️ 5 min - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the chopped tomatoes, cashews, salt, ginger paste, and minced garlic to the pot. Cook for another 8-10 minutes, stirring occasionally, until the tomatoes break down and the mixture is fragrant.
⏱️ 10 min - 4
Remove the pot from heat and let the mixture cool slightly. Carefully transfer the mixture to a blender and blend until completely smooth. You may need to add a splash of water (about 1/4 cup) to help it blend, if necessary. Strain the sauce through a fine-mesh sieve back into the pot for an extra smooth consistency, pressing down on the solids.
⏱️ 10 min - 5
Melt 1/4 cup (1/2 stick) of unsalted butter in a separate large skillet over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook until browned on all sides and cooked through, about 5-7 minutes per batch. Remove cooked chicken and set aside.
⏱️ 15 min - 6
Return the pot with the strained sauce to medium heat. Add the remaining 1/4 cup (1/2 stick) of unsalted butter, chili powder, coriander powder, and garam masala. Stir well and cook for 2-3 minutes, allowing the spices to bloom.
⏱️ 3 min - 7
Stir in the Greek yogurt, heavy cream, granulated sugar, and ketchup. Bring the sauce to a gentle simmer, stirring constantly to prevent the yogurt from curdling. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
⏱️ 7 min - 8
Add the cooked chicken to the sauce and stir to coat. Simmer for another 5 minutes, ensuring the chicken is heated through. Taste and adjust seasoning (salt, sugar, or chili powder) as needed.
⏱️ 5 min - 9
Garnish with fresh chopped cilantro and serve hot with naan bread or rice.
⏱️ 1 min