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–+ servings
Butter Chicken

Irresistibly Creamy Butter Chicken That's Better Than Takeout

This Butter Chicken recipe is a glorious celebration of flavor, perfectly blending tangy, sweet, and savory notes while being quick and easy to make.
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Prep Time 30 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds Chicken Thighs Main protein; ensure juiciness
  • 1 cup Plain Yogurt Greek yogurt is a great alternative
  • 2 tablespoons Ginger-Garlic Paste Mix fresh ginger and garlic or use minced
  • 2 tablespoons Lemon Juice Lime juice serves as an excellent substitute
  • 1 teaspoon Salt Adjust to taste
For the Sauce
  • 2 tablespoons Garam Masala Defines the dish’s flavor profile
  • 1 teaspoon Turmeric Powder Consider using saffron for a unique touch
  • 1 teaspoon Red Chili Powder Adjust per preference; paprika can be used for milder flavors
  • 1 teaspoon Cumin Powder Earthy spices that enhance flavor
  • 1 teaspoon Coriander Powder Earthy spices that enhance flavor
  • 2 tablespoons Butter Richens the sauce
  • 1 tablespoon Olive Oil For cooking
  • 1 medium Onion Cook until golden for best results
  • 1 can Crushed Tomatoes Forms the rich sauce foundation
  • 0.5 cup Tomato Sauce Forms the rich sauce foundation
  • 1 cup Heavy Cream Use coconut cream for a dairy-free alternative
  • 0.5 cup Cashew Nuts Blended silken tofu can be a dairy-free alternative
  • 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) Adds a unique flavor
For Garnish
  • 0.25 cup Fresh Cilantro Adds a pop of freshness

Equipment

  • Blender
  • skillet
  • Mixing Bowl

Method
 

Marinating the Chicken
  1. Combine chicken thighs, plain yogurt, ginger-garlic paste, lemon juice, and salt. Mix well and refrigerate for at least 2 hours.
  2. For best flavor infusion, marinate overnight.
Preparing Sauce and Cooking
  1. Soak cashew nuts in warm water for 30 minutes, then blend with a splash of water until smooth.
  2. In a skillet, heat butter and olive oil over medium heat, then sauté onions until golden.
  3. Add ginger-garlic paste and cook for another 2-3 minutes.
  4. Incorporate crushed tomatoes and tomato sauce; let simmer for 10-15 minutes.
  5. Season the sauce with garam masala, red chili powder, cumin, coriander powder, and sugar. Simmer for an additional 15-20 minutes.
  6. Blend the sauce until smooth.
  7. Add cashew paste and heavy cream to the sauce and simmer gently for 5-7 minutes, adjusting seasoning.
  8. Sauté the marinated chicken in a separate pan until fully cooked, then add to the sauce and simmer for 10 more minutes.
Serving
  1. Garnish with fresh cilantro and serve hot with basmati rice or warm naan.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 20gProtein: 35gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 900IUVitamin C: 5mgCalcium: 140mgIron: 3mg

Notes

Perfect for a cozy family dinner or a gathering with friends. Store leftovers in the fridge for up to 3 days.

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