Description
This Most Delicious Butter Chicken recipe features marinated boneless chicken thighs cooked in a creamy, spiced curry sauce made with cashews, tomatoes, and a blend of aromatic spices. Perfectly paired with basmati rice and fresh cilantro, this dish offers rich flavors and a velvety texture that makes it a standout in Indian-inspired home cooking.
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
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 into 1-inch pieces and place it in a bowl.
- Marinate the chicken: Add the yogurt, lemon juice, ginger, garlic, red chili powder, garam masala, turmeric, and salt to the bowl. Stir to combine well, then cover and refrigerate for 1 hour or up to overnight to allow the flavors to meld.
- Cook the chicken: Heat the oil over medium-high heat in a large sauté pan. Place the marinated chicken in the pan and cook for 5 to 6 minutes until the chicken turns opaque and is partially cooked through. Transfer the chicken to a separate bowl.
- Make the sauce: Add the diced onions to the same pan and sauté for 3 to 4 minutes until softened and translucent.
- Add the spices: Stir in the ginger, garlic, red chili powder, garam masala, coriander, and cumin. Cook for 1 minute to release the aromas. Then add the cashews, crushed tomatoes, coconut sugar, and water. Mix well, reduce heat to low, and simmer the sauce for 5 minutes to develop flavors.
- Blend the sauce: Transfer the sauce to a high-powered blender and blend for about 1 minute until smooth and creamy.
- Combine it all together: Wipe the sauté pan clean with a paper towel if you want to remove any lumps. Return the blended sauce to the pan. Stir in the butter and heavy cream, mixing until well combined and creamy.
- Finish cooking the chicken: Add the partially cooked chicken back into the pan with the sauce. Cook over medium heat, stirring gently, for 3 to 5 minutes until the chicken is fully warmed through and tender.
- To serve: Serve the butter chicken on its own or over cooked basmati rice. Garnish with freshly chopped cilantro for a fresh, vibrant finish.
Notes
- Marinating the chicken for at least 1 hour helps tenderize the meat and infuse it with flavor; overnight marination intensifies the taste.
- Using Kashmiri red chili powder adds vibrant color and mild heat; you can substitute with paprika but it will have less spice.
- Raw cashews in the sauce provide creaminess without heavy cream, making it richer.
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Wiping the pan before adding the sauce cream prevents lumps and ensures a silky texture.
- Serve with basmati rice or naan bread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
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
