Butter Chicken

Name: Butter Chicken
Cuisine: Indian
Ingredients: 2 lb boneless skinless chicken thighs, cubed; 1 tbsp red chili powder (Kashmiri if you have it); 1 tbsp garam masala; 1 tsp turmeric; 1 tsp salt; 1 tsp black pepper; 1 tsp cayenne (optional); 0.5 cup Greek yogurt; 0.5 lemon lemon juice; 2 tsp fresh ginger paste; 5 garlic cloves, minced; 6 tbsp butter, divided; 2 tbsp olive oil, divided; 1 large or small yellow onions, finely diced; 5 garlic cloves, minced; 2 tsp fresh ginger paste; 2 tsp cumin; 1 tbsp garam masala; 2 tsp red chili powder (Kashmiri if you have); 1 tsp ground coriander; 1 tsp salt; 1 tbsp white sugar; 1.25 cups passata (tomato sauce); 1 cup heavy cream, room temp (add more if you like it extra creamy); 25 cashews (optional, but very good); 0.25 cup hot water, optional for thinning; Lime wedges; fresh cilantro; Basmati rice; Warm naan (full recipe in my bio)

Serves 1

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Butter Chicken

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Serves 1

Directions

1Start by marinating chicken with spices, yogurt, lemon juice, ginger, and garlic.
2Mix well and let it sit for at least 30 minutes, or ideally overnight.
3Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat.
4Cook the chicken until golden and crispy.
5Remove the chicken and set aside.
6In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat.
7Add the diced onions and cook until soft, about 5 minutes.
8Add the garlic, ginger, and sauce spices.
9Stir and cook for 1–2 minutes.
10Add the passata and cashews if using.
11Gently simmer for 5 minutes.
12Stir in the cream.
13Using a handheld blender or transferring to a blender, carefully blend the sauce.
14Optionally add hot water to adjust consistency.
15Add the blended sauce back to the pan along with the reserved chicken.
16Keep the heat low and simmer for 10–15 minutes until the chicken is cooked through.
17Add the remaining 2 tbsp of butter.
18Finish with a squeeze of lime and lots of cilantro.
19While the butter chicken simmers, you can make a simple homemade naan to go with it and then brush with a quick garlic or butter.

Ingredients

2 lb boneless skinless chicken thighs, cubed
1 tbsp red chili powder (Kashmiri if you have it)
1 tbsp garam masala
1 tsp turmeric
1 tsp salt
1 tsp black pepper
1 tsp cayenne (optional)
0.5 cup Greek yogurt
0.5 lemon lemon juice
2 tsp fresh ginger paste
5 garlic cloves, minced
6 tbsp butter, divided
2 tbsp olive oil, divided
1 large or small yellow onions, finely diced
5 garlic cloves, minced
2 tsp fresh ginger paste
2 tsp cumin
1 tbsp garam masala
2 tsp red chili powder (Kashmiri if you have)
1 tsp ground coriander
1 tsp salt
1 tbsp white sugar
1.25 cups passata (tomato sauce)
1 cup heavy cream, room temp (add more if you like it extra creamy)
25 cashews (optional, but very good)
0.25 cup hot water, optional for thinning
Lime wedges
fresh cilantro
Basmati rice
Warm naan (full recipe in my bio)

Equipment

panhandheld blenderblender

Tips

Use stainless steel cookware for layering flavor and durability.
Marinate the chicken for at least 30 minutes, or ideally overnight, for best flavor.
Make a simple homemade naan to go with it and brush with garlic butter.
Use a handheld blender or transfer to a blender to carefully blend the sauce.
Adjust consistency with hot water if needed.

Butter Chicken

Butter Chicken

Directions

Ingredients

Equipment

Tips

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