1
/
of
1
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
- In a bowl, mix all the marinade ingredients with the chicken.
- Cover and refrigerate for at least 2 hours (overnight is best).
Step 2: Cook the Chicken
- Heat 1 tbsp oil in a pan over medium-high heat.
- Add the marinated chicken and cook until browned and fully cooked, about 8-10 minutes.
- Remove and set aside.
Step 3: Make the Sauce
- Sauté onions, garlic, and ginger in butter/oil until golden.
- Add chopped tomatoes and cashews to the pan.
- Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften.
- Blend everything into a smooth puree.
- Melt 1/2 a stick of butter and slowly stir in puree.
- Stir in salt, Kashmiri chili powder, cumin, coriander, turmeric, and garam masala. Cook for 2-3 minutes until oil starts separating from the sauce.
- Add honey/sugar and mix well.
Step 4: Finish the Dish
- Add cooked chicken back into the sauce.
- Stir in heavy cream and water (if needed) to adjust consistency.
- Crush and add fenugreek leaves (Kasuri methi).
- Add 1/4 stick of butter
- 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
