Butter Chicken
User Reviews
4.9
Butter Chicken
Description
Butter Chicken begins by marinating boneless, skinless chicken thighs in a mixture of yogurt, lemon juice, ginger, garlic, Kashmiri red chili powder, garam masala, turmeric, and salt, enhancing flavor and tenderness. The marinated chicken is cooked briefly in oil until opaque, then set aside.
The sauce is created by sautéing diced onions with ginger, garlic, and spices, including Kashmiri red chili powder and garam masala. Raw cashew nuts add creaminess when blended, while crushed tomatoes provide body and sweetness. Coconut sugar balances acidity, and water adjusts consistency. After simmering, the sauce is pureed to a smooth texture.
The cooked chicken is returned to the sauce with butter or ghee and heavy cream stirred in for richness. The dish is typically served with fluffy basmati rice and fresh cilantro, which add brightness and balance. Variations in spices can adjust heat level, and pre-made ginger garlic paste can save preparation time. Cashews can be substituted or omitted, with some effect on sauce thickness.
Ingredients
For the Chicken
- 1 ½ pounds chicken thigh boneless, skinless
- ½ cup Greek yogurt full-fat
- 1 tablespoon lemon juice fresh
- 2 teaspoons ginger minced
- 3 garlic minced, cloves
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil or avocado oil
For the Butter Sauce
- 1 yellow onion diced, medium
- 2 teaspoons ginger minced
- 3 garlic minced, cloves
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ cup cashew nuts raw
- 1 tablespoon coconut sugar or other sweetener
- 1 (15-ounce) can crushed tomatoes
- 1 cup water
- 2 tablespoons butter or ghee, unsalted
- ½ cup heavy cream or coconut cream
For Serving
- basmati rice
- cilantro freshly chopped
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 it all together, then cover and refrigerate for an hour (or up to overnight).
- Cook the chicken. Heat the oil over medium-high heat in a large saute pan. Place the marinated chicken in the fry pan and cook for 5 to 6 minutes, until the chicken is opaque. Transfer the chicken to a separate bowl.
- Make the sauce. Add the onions to the pan and saute for 3 to 4 minutes, until softened and translucent.
- Add the ginger, garlic, red chili powder, garam masala, coriander, cumin, and stir for another minute. Then add the cashews, crushed tomatoes, sugar, and water. Stir it all together, reduce the heat to low, and simmer for 5 minutes.
- Transfer the sauce to a high-powered blender and blend for a minute, until smooth and creamy.
- Combine it all together. Wipe the pan clean with a paper towel (if you'd like to remove any lumps from the final sauce), then stir together the creamy butter sauce, butter, and heavy cream.
- Add the chicken back to the pan over medium heat and stir with the sauce for 3 to 5 minutes, until the chicken is warmed through.
- To serve. Enjoy the butter chicken on it's own, or serve it over basmati rice topped with fresh cilantro.
Notes
- Kashmiri red chili powder can be replaced by a mix of paprika and cayenne pepper for similar flavor and heat.
- Using pre-made ginger garlic paste simplifies preparation, substituting roughly 1 tablespoon for the fresh ginger and garlic in both marinade and sauce.
- Cashews add creaminess but can be swapped for almonds, sunflower seeds, pine nuts, or omitted, though the sauce will be thinner without them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 551mg | 23% |
| Potassium | 426mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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