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Butter Chicken

Butter Chicken

For the Chicken Marinade:
  • 4 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp salt
  • 1 tsp Kashmiri red chili powder (or paprika for color)
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp oil
For the Butter Chicken Sauce:
  • 1 Stick of butter
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 6 medium tomatoes, pureed (or 1 cup canned tomato puree)
  • 6 tbsp cashews, soaked in warm water for 15 minutes
  • 1 tsp salt (adjust to taste)
  • 1 tsp Kashmiri red chili powder (adjust for spice)
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tbsp honey or sugar
  • ½ cup heavy cream (or ¼ cup cream + ¼ cup milk)
  • ½ cup water (adjust for consistency)
  • 1 tbsp dried fenugreek leaves (Kasuri methi), crushed
  • Fresh cilantro for garnish

Step 1: Marinate the Chicken

  1. In a bowl, mix all the marinade ingredients with the chicken.
  2. Cover and refrigerate for at least 2 hours (overnight is best).

Step 2: Cook the Chicken

  1. Heat 1 tbsp oil in a pan over medium-high heat.
  2. Add the marinated chicken and cook until browned and fully cooked, about 8-10 minutes.
  3. Remove and set aside.

Step 3: Make the Sauce

  1. Sauté onions, garlic, and ginger in butter/oil until golden.
  2. Add chopped tomatoes and cashews to the pan.
  3. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften.
  4. Blend everything into a smooth puree. 
  5. Melt 1/2 a stick of butter and slowly stir in puree.
  6. Stir in salt, Kashmiri chili powder, cumin, coriander, turmeric, and garam masala. Cook for 2-3 minutes until oil starts separating from the sauce.
  7. Add honey/sugar and mix well.

Step 4: Finish the Dish

  1. Add cooked chicken back into the sauce.
  2. Stir in heavy cream and water (if needed) to adjust consistency.
  3. Crush and add fenugreek leaves (Kasuri methi).
  4. Add 1/4 stick of butter
  5. Simmer for 5 minutes on low heat. 

Step 6: Serve

  • Garnish with fresh cilantro.
  • Serve hot with naan, basmati rice, or paratha.

Have you tried Neisbae's Cheesy Garlic Naan? ➡️ https://neisbae.com/products/cheesy-garlic-naan?_pos=1&_psq=naa&_ss=e&_v=1.0

 

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