Description
This Most Delicious Butter Chicken recipe features tender chicken thighs marinated in a flavorful yogurt and spice mixture, then simmered in a rich, creamy tomato sauce with cashews and aromatic spices. Perfectly balanced with buttery and luxurious cream, this dish pairs wonderfully with basmati rice and fresh cilantro for an authentic Indian-inspired main course.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Sauce
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion (diced)
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ cup raw cashews
- 1 tablespoon coconut sugar (or other sweetener)
- 1 (15-ounce) can crushed tomatoes
- 1 cup water
- 2 tablespoons unsalted butter (or ghee)
- ½ cup heavy cream (or coconut cream)
To Serve
- Basmati rice
- Freshly chopped cilantro
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 well, cover, and refrigerate for 1 hour or up to overnight for full flavor.
- Cook the chicken: Heat the oil over medium-high heat in a large sauté pan. Add the marinated chicken and cook for 5 to 6 minutes until the chicken turns opaque. Transfer to a separate bowl.
- Make the sauce: In the same pan, add diced onions and sauté for 3 to 4 minutes until softened and translucent.
- Add the spices: Stir in the ginger, garlic, red chili powder, garam masala, coriander, and cumin. Cook for 1 minute until fragrant, then add cashews, crushed tomatoes, coconut sugar, and water. Stir to combine. Reduce heat to low and simmer for 5 minutes.
- Blend the sauce: Transfer the sauce to a high-powered blender and blend for about 1 minute until smooth and creamy.
- Combine it all together: Wipe the pan clean if desired, then pour back the blended sauce. Stir in the butter and heavy cream until fully combined and creamy.
- Add the chicken back: Return the cooked chicken to the pan over medium heat and stir with the sauce for 3 to 5 minutes until warmed through.
- To serve: Serve the butter chicken on its own or over cooked basmati rice. Garnish with freshly chopped cilantro.
Notes
- For best results, marinate the chicken overnight to allow deep flavor absorption.
- You can substitute chicken thighs with boneless skinless chicken breasts, but thighs will be juicier.
- If you prefer a nut-free version, omit cashews and slightly reduce the liquid to retain sauce thickness.
- Use ghee instead of butter for a more authentic Indian flavor.
- You may substitute heavy cream with full-fat coconut cream for a dairy-free version.
- Adjust Kashmiri red chili powder to taste for desired spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 522 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 141 mg
