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Butter Chicken
4.9 from 147 votes

Butter Chicken

Butter Chicken involves marinating chicken pieces in a spice paste blended with yogurt, followed by slow cooking in a creamy tomato and cashew puree enriched with butter and fenugreek leaves. The dish develops a rich, smooth texture with a balance of mildly spicy, sweet, and savory notes, resulting in tender chicken coated in a velvety sauce.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 2 servings
Course: Main Course
Cuisine: Indian

Ingredients

PASTE
  • 1 piece cinnamon stick 1 inch piece
  • 2 cardamom pods whole, green
  • 2 cloves
  • piece ginger peeled, fresh, 2 inch piece
  • 4 garlic peeled, cloves
  • 1 jalapeño seeds removed, roughly chopped
MARINADE
  • 1 lb chicken breast boneless, skinless, cubed
  • ½ cup yogurt plain, whole milk
PUREE
  • 1 ½ cup tomato canned, crushed
  • ¼ cup cashews unsalted, roasted
  • 1 tbsp sunflower oil or any vegetable oil
  • 4 tbsp butter unsalted
  • ¼ cup heavy whipping cream
  • 1 tbsp fenugreek leaves crushed, dry
  • 1 tsp salt or as desired
  • 1 tbsp sugar

Instructions

    Cup of Yum
  1. Blend the ‘Paste’ ingredients in a spice or coffee grinder. Set aside.
  2. In medium size mixing bowl, add the ‘Marinade’ ingredients.
  3. Add the ‘Paste’ ingredients to the ‘Marinade’ ingredients and mix. Set aside.
  4. Puree the ‘Puree’ ingredients in a blender. Set aside.
  5. In a medium sauce pan over medium heat, add oil and butter.
  6. Once the butter has melted, add the ‘Marinade’ ingredients and cook for 10 minutes. Stir once every other minute.
  7. Add the ‘Puree’ ingredients and mix. Lower heat and cook covered for 10 minutes.
  8. Add cream, fenugreek leaves, salt and sugar. Stir to combine.
  9. Cook covered for 5 minutes or until butter starts floating on top of the sauce.
  10. Serve.

Notes