The Best Butter Chicken Recipe
A rich, creamy butter chicken made with a homemade spice blend, marinated and seared chicken, and a tomato-cashew cream sauce.
Servings: 6 servings
Ingredients
Ingredients
- 2 poundsboneless chicken thighscut into large bite-sized pieces about 1 1/2-inches
- 2/3 cupplain Greek yogurt fullfat is best
- 2 tablespoonslemon juice
- 1 tablespoonfreshly grated ginger
- 1 tablespoonminced garlic
- 1 tablespoongaram masala
- 2 tsp EACHground cumin chili powder, paprika (not smoked), salt
- 1 tsp EACHturmeric ground coriander
- 1/4 teaspooncayenne pepper optional
- 1/4 teaspoonground cardamom optional if you have it
- 4 tablespoonsvegetable or canola oil
- 3 tbspsghee may sub unsalted butter
- 1 tablespoongarlic minced
- 1 tablespoonginger minced
- remaining spice blend in directions
- 114 oz. cancan fire roasted diced tomatoes
- 3/4 cupwater
- 1/3 cupunsalted cashews
- 1 cupheavy cream sub evaporated milk for lower calories
- 1 1/2 teaspoonskasoori methi dried fenugreek leaves
- 1 teaspoonsugaror more to taste
Instructions
Instructions
- Make the spice blend: In a small bowl, whisk together the garam masala; ground cumin, chili powder, and paprika; salt; turmeric and ground coriander; and the optional cayenne and cardamom (if using). Set the bowl nearby.
- Reserve spice for the marinade: Remove 3 tablespoons of the spice blend and put it into a large bowl or a resealable bag for the marinade. Leave the remaining spice blend in the small bowl for the sauce.
- Marinate the chicken: To the bowl or bag with the reserved 3 tablespoons spice blend add 2/3 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon freshly grated ginger, and 1 tablespoon minced garlic. Whisk or shake to combine, then add the 2 pounds boneless chicken thighs (cut into large bite-sized pieces) and stir or shake to coat evenly. Marinate 30–45 minutes at room temperature or refrigerate up to overnight for best flavor.
- Prepare to cook the chicken: Heat 2 tablespoons of the vegetable or canola oil in a large cast-iron skillet or heavy-bottomed pan over high heat until very hot and shimmering. Have a bowl ready to hold the seared chicken.
- Sear the chicken in batches: Working in a single layer and in batches so pieces are not crowded, add the marinated chicken to the hot skillet and cook until well-charred on each side, about 2 minutes per side. The chicken will not be fully cooked. Transfer seared pieces to the bowl and set aside. Between batches, scrape out any stuck bits and add more oil from the remaining oil as needed (you have 4 tablespoons total).
- Sauté aromatics and spices for the sauce: In a separate large braiser or Dutch oven, melt 3 tablespoons ghee over medium-high heat. Add 1 tablespoon minced ginger, 1 tablespoon minced garlic, and the remaining spice blend from step 2. Sauté together for about 1 minute, stirring, until fragrant.
- Build and simmer the tomato-cashew sauce: Stir in the can of fire-roasted diced tomatoes, 3/4 cup water, and 1/3 cup unsalted cashews. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 8 minutes, stirring occasionally.
- Purée the sauce: Transfer the tomato-cashew mixture carefully to a high-powered blender and purée until smooth. Keep a corner of the blender lid ajar and drape a kitchen towel over it so steam can escape safely. Return the puréed sauce to the pan.
- Finish the curry and cook the chicken through: Stir into the sauce 1 cup heavy cream, 1 1/2 teaspoons kasoori methi (dried fenugreek leaves), and 1 teaspoon sugar. Add the seared chicken and any juices collected in the bowl. Gently simmer on low for about 8 minutes, until the chicken is cooked through and no longer pink inside. If the sauce is too thick, add additional water as needed to reach your desired consistency (you can add up to about 1/2 cup).
- Taste and serve: Taste and adjust seasoning with additional salt, sugar, or cayenne pepper as desired. Serve the butter chicken over rice or with your preferred side.
Equipment
- Small Bowl
- large bowl or resealable bag
- cast-iron skillet or heavy-bottomed pan
- large braiser or Dutch oven
- Blender
- Bowl
Notes
Ghee:This is a type of clarified butter that is commonly used in Indian cuisine prized for its rich, nutty flavor and high smoking point. It is less likely to separate in the sauce than butter. Purchase ghee at the grocery store or onAmazon here.
Dried fenugreek:This is a key ingredient and flavoring of Indian Butter chicken with a tangy, bitter taste. You can purchase it at an Asian market or order it onAmazon here.
To store and reheat:Leftovers of this Butter chicken recipe will last up to 5 days in the fridge in an airtight container. Leftovers can be reheated in the microwave for 30-second bursts or gently warmed in a saucepan over medium heat.
To clean cast iron enamel:Fill the pan a little over halfway with water. Bring the water to a simmer then add 2 tablespoons baking soda. Using a long-handled dish brush, scrub – any residue will come right off!
Vegetarian Indian Butter Chicken:Swap the chicken with chickpeas, extra firm tofu, paneer (detailed below) or your preferred blend of vegetables such as cauliflower, mushrooms, carrots, bell peppers, etc. To use tofu, drain excess moisture from the tofu by placing it in a pie plate, topping with a heavy plate and weighing down with 2 heavy cans (to release water). Set aside for 10 minutes then cut into ½-inch cubes.
Paneer Butter Chicken:Substitute the chicken for paneer cheese. Paneer is a fresh Indian cheese that holds its shape and doesn’t melt, even after being cooked. It’s similar to halloumi, but softer and not as squeaky.
Vegan Butter Chicken:Choose your preferred vegetarian protein substitute above and use dairy free yogurt and butter, and coconut milk instead of heavy cream.
Dried fenugreek:This is a key ingredient and flavoring of Indian Butter chicken with a tangy, bitter taste. You can purchase it at an Asian market or order it onAmazon here.
To store and reheat:Leftovers of this Butter chicken recipe will last up to 5 days in the fridge in an airtight container. Leftovers can be reheated in the microwave for 30-second bursts or gently warmed in a saucepan over medium heat.
To clean cast iron enamel:Fill the pan a little over halfway with water. Bring the water to a simmer then add 2 tablespoons baking soda. Using a long-handled dish brush, scrub – any residue will come right off!
Vegetarian Indian Butter Chicken:Swap the chicken with chickpeas, extra firm tofu, paneer (detailed below) or your preferred blend of vegetables such as cauliflower, mushrooms, carrots, bell peppers, etc. To use tofu, drain excess moisture from the tofu by placing it in a pie plate, topping with a heavy plate and weighing down with 2 heavy cans (to release water). Set aside for 10 minutes then cut into ½-inch cubes.
Paneer Butter Chicken:Substitute the chicken for paneer cheese. Paneer is a fresh Indian cheese that holds its shape and doesn’t melt, even after being cooked. It’s similar to halloumi, but softer and not as squeaky.
Vegan Butter Chicken:Choose your preferred vegetarian protein substitute above and use dairy free yogurt and butter, and coconut milk instead of heavy cream.