Description
Butter chicken from Northern India brings pure comfort to your dinner table. Tender chicken simmered in a rich, velvety sauce makes this classic dish a total crowd-pleaser that your family will devour.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken thighs
Primary Cooking Components:
- 1 (14.5 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup plain yogurt
- ½ cup cashew nuts
Supporting Ingredients:
- 2 tablespoons lemon juice
- 1 large onion
- 2 tablespoons ginger-garlic paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried fenugreek leaves
- ¼ cup chopped cilantro
Instructions
- Mix yogurt, lemon juice, 1 tablespoon ginger-garlic paste, and spices in a large bowl. Coat 1.5 lbs chicken cubes thoroughly and refrigerate for 2 hours.
- Blend ½ cup cashew nuts with ¼ cup water until completely smooth.
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large pot over medium heat. Sauté 1 chopped onion until golden, about 5-7 minutes.
- Add 1 tablespoon ginger-garlic paste and cook for 1 minute until fragrant.
- Pour in 14.5 oz crushed tomatoes and 8 oz tomato sauce. Stir and bring to a gentle simmer.
- Incorporate cashew paste, 1 tablespoon garam masala, 1 teaspoon red chili powder, 1 teaspoon sugar, and salt. Mix thoroughly.
- Lower heat, cover, and simmer sauce for 15-20 minutes, stirring periodically.
- Blend sauce using an immersion blender until completely smooth and silky.
- Stir 1 cup heavy cream and ½ teaspoon crushed dried fenugreek leaves into the sauce.
- Cook chicken in a skillet at 375°F for 5-7 minutes per side until internal temperature reaches 165°F.
- Add cooked chicken to sauce, stirring to coat evenly.
- Simmer combined mixture for additional 5-10 minutes to meld flavors.
- Sprinkle ¼ cup chopped cilantro over the dish before serving.
Notes
- Marinate the chicken overnight for maximum flavor absorption and tenderness.
- Use a heavy-bottomed pot to prevent sauce scorching and ensure even heat distribution.
- Blend the sauce carefully to achieve a smooth, silky texture without splattering hot liquid.
- For a lighter version, swap heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining rich flavor.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30-42 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 422 kcal
- Sugar: 5 g
- Sodium: 403 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 110 mg