Butter Chicken (Print Version)

Tender yogurt-marinated chicken simmered in a silky tomato, butter, and cream sauce with warm spices.

# Ingredients:

For the chicken marinade

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
02 - 1/2 cup (120 g) plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 tablespoon neutral oil
05 - 3 cloves garlic, finely grated
06 - 1 tablespoon fresh ginger, finely grated
07 - 1 teaspoon garam masala
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1 teaspoon Kashmiri chili powder or 3/4 teaspoon sweet paprika plus a pinch of cayenne
12 - 1 teaspoon kosher salt

For the sauce

13 - 1/3 cup (45 g) raw cashews
14 - 1 cup (240 ml) hot water, for soaking cashews
15 - 2 tablespoons neutral oil, for browning
16 - 4 tablespoons (56 g) unsalted butter, divided
17 - 1 small yellow onion, finely chopped
18 - 3 cloves garlic, minced
19 - 1 tablespoon fresh ginger, minced
20 - 1 teaspoon garam masala
21 - 1/2 teaspoon ground cumin
22 - 1/2 teaspoon ground coriander
23 - 1/2 teaspoon Kashmiri chili powder or paprika
24 - 1 cup (240 ml) tomato puree or passata
25 - 3/4 cup (180 ml) low-sodium chicken stock
26 - 1 teaspoon sugar, optional
27 - 1/2 teaspoon kosher salt, plus more to taste
28 - 1/2 cup (120 ml) heavy cream
29 - 1 tablespoon crushed kasuri methi, dried fenugreek leaves
30 - 2 tablespoons chopped fresh cilantro, for serving

For serving

31 - Cooked basmati rice or warm naan
32 - Lemon wedges, optional

# Instructions:

01 - In a large bowl, mix yogurt, lemon juice, oil, garlic, ginger, spices, and salt. Add chicken and toss until coated. Cover and refrigerate for at least 30 minutes or up to overnight.
02 - Cover the cashews with hot water for 15 minutes. Drain, then blend with the tomato puree until completely smooth.
03 - Heat 2 tablespoons oil in a wide skillet over medium-high heat. Brown the chicken in batches for 2-3 minutes per side, then transfer to a plate. It does not need to be fully cooked yet.
04 - Lower the heat to medium. Add 2 tablespoons butter and the onion to the same skillet. Cook for 5-7 minutes until soft, then add garlic and ginger and cook for 1 minute.
05 - Stir in garam masala, cumin, coriander, and chili powder. Cook for 30 seconds, just until fragrant.
06 - Pour in the tomato cashew mixture. Simmer for 8-10 minutes, stirring often, until thickened and slightly darker. Add chicken stock, sugar if using, and salt.
07 - Return the browned chicken and any juices to the skillet. Simmer for 8-10 minutes, until the chicken is tender and reaches 165 F in the center.
08 - Turn the heat to low. Stir in the remaining 2 tablespoons butter, heavy cream, and crushed kasuri methi. Taste for salt, garnish with cilantro, and serve with rice or naan.

# Notes:

01 - Marinating time is extra. Thirty minutes works, but 4 hours to overnight gives deeper flavor.
02 - For a smoother sauce, blend the tomato and cashews until no graininess remains.
03 - Nutrition is estimated per serving without rice or naan.

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