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Butter Chicken Recipe

Creamy, spiced tomato sauce envelops tender chicken pieces, creating a rich and flavorful butter chicken, best served with naan or rice for a comforting meal.

Ingredients

• ½ kg (1.1 lbs) boneless chicken
• ½ to ¾ teaspoon Kashmiri red chili powder
• ¼ to ⅓ teaspoon salt
• ¾ to 1 tablespoon lemon juice
• ⅓ cup Greek yogurt
• ¾ tablespoon ginger garlic paste
• ⅛ teaspoon turmeric
• ¾ to 1 teaspoon garam masala
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kasuri methi
• ¾ to 1 tablespoon oil
• 2 to 3 tablespoons butter or ghee
• 2 inch cinnamon piece
• 2 to 4 green cardamoms
• 2 to 4 cloves
• 1½ cups (130 grams) onions sliced
• 600 grams (1.3 lbs.) fresh tomatoes
• ¾ tablespoon ginger garlic paste
• 1 to 2 green chilies
• 28 (42 grams, ⅓ cup) whole raw cashews
• ½ cup water to blend
• 1 to 2 teaspoons Kashmiri chili powder
• 1 to 1½ teaspoons garam masala
• 1 to 1½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ to ¾ teaspoon salt
• 1 teaspoon sugar
• ½ tablespoon kasuri methi
• 1½ cups hot water to make gravy
• ⅓ cup (80 to 100 ml) heavy cream or whipping cream
• 2 tablespoons coriander leaves

Instructions

1. Step 1: Begin the Marination Process
   Kickstart the flavor journey by mixing lemon juice, Kashmiri red chili powder, and salt with the chicken. Cover and allow it to rest for around 20 minutes. This time lets the spices dance around and infuse the meat, setting a solid base for our dish.

2. Step 2: Intensify the Marination
   Following that, add Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala to the chicken. This concoction should be massaged well into the meat. For the best taste, let this rest in the fridge for at least 30 minutes, but if possible, overnight is ideal. The longer it marinates, the deeper the flavors.

3. Step 3: Optional Onion Sauté
   If you're opting to use onions, heat 1 tablespoon of oil in a pan and sauté them until they become a lovely golden hue, about 7 minutes. Once done, let them cool. This step isn't mandatory but adds a delicious sweetness.

4. Step 4: Create the Tomato-Cashew Puree
   Combine the cooled onions (if using), the fresh tomatoes, cashews, and water in a blender. Blend until you achieve a smooth puree. This mixture will form the silken base of our rich gravy.

5. Step 5: Prepare the Chicken
   Remove the chicken from the fridge to bring it closer to room temperature. This ensures it cooks evenly without becoming tough.

6. Step 6: Spice the Butter
   Melt some butter in a pan and toss in the whole spices: cinnamon, cloves, and cardamoms. Once they start to sizzle, stir in the ginger garlic paste and green chilies, letting them fry gently for 1 to 2 minutes. This will release their wonderful aromas, so don't rush this step.

7. Step 7: Add the Spice Mix
   Turn off the heat and mix in red chili powder, garam masala, cumin, and coriander powder. These will bloom in the residual heat, adding a deeper complexity to the dish.

8. Step 8: Integrate the Tomato Mixture
   Pour the tomato-cashew puree into the pan. If the texture isn't as smooth as you'd like, feel free to strain it first. Mix it all well and bring it to a gentle boil over medium-high heat. Reduce the heat once it starts to bubble, and cook until it thickens.

9. Step 9: Simmer the Sauce
   Add hot water and let the sauce simmer for about 10 minutes. You'll know it's ready when the sauce thickens and you see traces of fat surfacing. Remove and discard the whole spices at this point.

10. Step 10: Cook the Chicken
    Heat a tablespoon of butter or ghee on a griddle or pan. Arrange the marinated chicken pieces without overcrowding. Cook them on medium heat, flipping after 2 minutes. You want them just cooked through, without drying out the marinade.

11. Step 11: Roast in Batches
    Depending on your pan size, you may need to cook the chicken in batches. This ensures each piece gets a good sear without steaming.

12. Step 12: Combine Chicken and Gravy
    Add the cooked chicken to the simmering butter chicken gravy. If the sauce feels too thick, pour in additional hot water, about half a cup. Let everything simmer together for 5 to 7 minutes, which will help the flavors meld and the chicken to become tender.

13. Step 13: Final Seasoning Touches
    Stir in salt, sugar, and kasuri methi. Taste the sauce to adjust seasoning to your preference. If you like, add more garam masala and a touch more butter for extra richness.

14. Step 14: Finish with Cream and Garnish
    Turn off the heat and gently stir in the heavy cream. This will give your butter chicken that luscious creamy texture. Garnish with fresh coriander leaves and a drizzle of cream for that restaurant-style finish.

15. Step 15: Serve and Enjoy
    Your butter chicken is now ready to dazzle. Pair it with a side of turmeric rice, steamed basmati rice, butter naan, or cumin rice, and watch it disappear from the table!

Notes

Creating a delightful butter chicken can sometimes feel like a mini culinary adventure. A common slip-up is overcooking the chicken, turning those juicy bites into chewy chunks. Remember, the secret lies in patience and the right heat. Medium is your friend here, coaxing the chicken to tender perfection without haste.

Another pitfall is an overly thick sauce. If yours ends up more paste-like, don’t fret. A simple splash of hot water, slowly stirred in, will bring that creamy consistency right back to life.

Lastly, balance is key. Under-seasoning the dish can leave it tasting flat. Trust your taste buds—adjust salt and spices as you go along. Seasoning is your tool to elevate the dish from good to glorious. So go forth, and charm your taste buds with each aromatic bite!