Butter Chicken

Serves 1
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Directions

  1. 1Start by marinating chicken with spices, yogurt, lemon juice, ginger, and garlic.
  2. 2Start by marinating chicken with spices, yogurt, lemon juice, ginger, and garlic.
  3. 3Start by marinating chicken with spices, yogurt, lemon juice, ginger, and garlic.
  4. 4Mix well and let it sit for at least 30 minutes, or ideally overnight.
  5. 5Mix well and let it sit for at least 30 minutes, or ideally overnight.
  6. 6Mix well and let it sit for at least 30 minutes, or ideally overnight.
  7. 7Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat.
  8. 8Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat.
  9. 9Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat.
  10. 10Cook the chicken until golden and crispy.
  11. 11Cook the chicken until golden and crispy.
  12. 12Cook the chicken until golden and crispy.
  13. 13Remove the chicken and set aside.
  14. 14Remove the chicken and set aside.
  15. 15Remove the chicken and set aside.
  16. 16In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat.
  17. 17In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat.
  18. 18In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat.
  19. 19Add the diced onions and cook until soft, about 5 minutes.
  20. 20Add the diced onions and cook until soft, about 5 minutes.
  21. 21Add the diced onions and cook until soft, about 5 minutes.
  22. 22Add the garlic, ginger, and sauce spices.
  23. 23Add the garlic, ginger, and sauce spices.
  24. 24Add the garlic, ginger, and sauce spices.
  25. 25Stir and cook for 1–2 minutes.
  26. 26Stir and cook for 1–2 minutes.
  27. 27Stir and cook for 1–2 minutes.
  28. 28Add the passata and cashews if using.
  29. 29Add the passata and cashews if using.
  30. 30Add the passata and cashews if using.
  31. 31Gently simmer for 5 minutes.
  32. 32Gently simmer for 5 minutes.
  33. 33Gently simmer for 5 minutes.
  34. 34Stir in the cream.
  35. 35Stir in the cream.
  36. 36Stir in the cream.
  37. 37Using a handheld blender or transferring to a blender, carefully blend the sauce.
  38. 38Using a handheld blender or transferring to a blender, carefully blend the sauce.
  39. 39Using a handheld blender or transferring to a blender, carefully blend the sauce.
  40. 40Optionally add hot water to adjust consistency.
  41. 41Optionally add hot water to adjust consistency.
  42. 42Optionally add hot water to adjust consistency.
  43. 43Add the blended sauce back to the pan along with the reserved chicken.
  44. 44Add the blended sauce back to the pan along with the reserved chicken.
  45. 45Add the blended sauce back to the pan along with the reserved chicken.
  46. 46Keep the heat low and simmer for 10–15 minutes until the chicken is cooked through.
  47. 47Keep the heat low and simmer for 10–15 minutes until the chicken is cooked through.
  48. 48Keep the heat low and simmer for 10–15 minutes until the chicken is cooked through.
  49. 49Add the remaining 2 tbsp of butter.
  50. 50Add the remaining 2 tbsp of butter.
  51. 51Add the remaining 2 tbsp of butter.
  52. 52Finish with a squeeze of lime and lots of cilantro.
  53. 53Finish with a squeeze of lime and lots of cilantro.
  54. 54Finish with a squeeze of lime and lots of cilantro.
  55. 55While the butter chicken simmers, you can make a simple homemade naan to go with it and then brush with a quick garlic or butter.
  56. 56While the butter chicken simmers, you can make a simple homemade naan to go with it and then brush with a quick garlic or butter.
  57. 57While 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
  • 2 lb boneless skinless chicken thighs, cubed
  • 2 lb boneless skinless chicken thighs, cubed
  • 1 tbsp red chili powder (Kashmiri if you have it)
  • 1 tbsp red chili powder (Kashmiri if you have it)
  • 1 tbsp red chili powder (Kashmiri if you have it)
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp cayenne (optional)
  • 1 tsp cayenne (optional)
  • 1 tsp cayenne (optional)
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 cup Greek yogurt
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 2 tsp fresh ginger paste
  • 2 tsp fresh ginger paste
  • 2 tsp fresh ginger paste
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 6 tbsp butter, divided
  • 6 tbsp butter, divided
  • 6 tbsp butter, divided
  • 2 tbsp olive oil, divided
  • 2 tbsp olive oil, divided
  • 2 tbsp olive oil, divided
  • 1 large or small yellow onions, finely diced
  • 1 large or small yellow onions, finely diced
  • 1 large or small yellow onions, finely diced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 5 garlic cloves, minced
  • 2 tsp fresh ginger paste
  • 2 tsp fresh ginger paste
  • 2 tsp fresh ginger paste
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 2 tsp red chili powder (Kashmiri if you have)
  • 2 tsp red chili powder (Kashmiri if you have)
  • 2 tsp red chili powder (Kashmiri if you have)
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp white sugar
  • 1 tbsp white sugar
  • 1 tbsp white sugar
  • 1.25 cups passata (tomato sauce)
  • 1.25 cups passata (tomato sauce)
  • 1.25 cups passata (tomato sauce)
  • 1 cup heavy cream, room temp (add more if you like it extra creamy)
  • 1 cup heavy cream, room temp (add more if you like it extra creamy)
  • 1 cup heavy cream, room temp (add more if you like it extra creamy)
  • 25 cashews (optional, but very good)
  • 25 cashews (optional, but very good)
  • 25 cashews (optional, but very good)
  • 0.25 cup hot water, optional for thinning
  • 0.25 cup hot water, optional for thinning
  • 0.25 cup hot water, optional for thinning
  • Lime wedges
  • Lime wedges
  • Lime wedges
  • fresh cilantro
  • fresh cilantro
  • fresh cilantro
  • Basmati rice
  • Basmati rice
  • Basmati rice
  • Warm naan (full recipe in my bio)
  • Warm naan (full recipe in my bio)
  • 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 | Clip Recipe