# Butter Chicken

A one-pan butter chicken that delivers big flavor and an easy cleanup.

- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## 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 half Juice of lemon
- 2 tsp fresh ginger paste
- 5 cloves garlic cloves, minced
- 6 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1 large or 2 small yellow onions, finely diced
- 5 cloves 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
- 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)

## Instructions

1. Add the chicken to a bowl with all the marinade ingredients. Mix well.
2. Let it sit for at least 30 minutes, or ideally overnight.
3. Heat 2 tbsp butter + 1 tbsp olive oil in a large pan over medium-high heat.
4. Cook the chicken until golden.
5. Remove and set aside.
6. In the same pan, add 2 tbsp butter + 1 tbsp oil over medium heat.
7. Add the onions & cook until soft, about 5 mins.
8. Add the garlic, ginger, and sauce spices.
9. Stir & cook for 1
–2 mins.
10. Add the passata & cashews if using.
11. Gently simmer for 5 mins.
12. Stir in the cream.
13. Using a handheld blender or transferring to a blender, carefully blend the sauce.
14. Optionally add hot water to adjust consistency.
15. Add the blended sauce back to the pan along with the reserved chicken.
16. Keep the heat low & simmer for 10
–15 minutes until the chicken is cooked through.
17. Add the remaining 2 tbsp of butter.
18. Finish with a squeeze of lime and lots of cilantro.

## Equipment

- large pan
- handheld blender
- blender

## Tips

- Having a solid pan really matters because you're layering the flavor with each step.
- I like to use stainless steel specifically from Maiden because it's non-toxic and actually built to last.
- Optionally add hot water to adjust consistency of the sauce.

## Source

- Original video: https://vm.tiktok.com/ZNRCbTkfY/
- Recipe page: https://www.cliprecipe.com/recipe/d518baef-966f-420a-a262-975e730e0185
- Extracted: 2026-04-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt