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Easy Butter Chicken Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

# For the marinade
  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1/2 cup plain whole-milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic minced
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • 1/2 tsp turmeric
# For the sauce
  • 2 tbsp unsalted butter plus 2 tbsp more for finishing
  • 1 tbsp neutral oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp ground cardamom optional but lovely
  • 1/4 tsp cayenne pepper plus more to taste
  • 1 15-oz can crushed tomatoes
  • 1/3 cup raw cashews
  • 1 cup water
  • 1 tsp sugar
  • 3/4 cup heavy cream
  • 1 tsp dried fenugreek leaves kasuri methi, crushed (optional)
  • Fresh cilantro for garnish

Method
 

  1. Marinate the chicken: Combine all marinade ingredients in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 8 hours.
  2. Sear the chicken: Heat the oil and 2 tbsp butter in a Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear 2-3 minutes per side until lightly charred. It does not need to cook through. Set aside.
  3. Build the base: In the same pot over medium heat, add the onion and cook 5-6 minutes until soft and golden at the edges. Stir in the garlic and ginger; cook 1 minute. Add the cumin, paprika, cardamom, and cayenne; stir 30 seconds until fragrant.
  4. Simmer the sauce: Pour in the crushed tomatoes, cashews, water, sugar, and 1 tsp salt. Simmer on low, covered, 15 minutes until the cashews are completely soft.
  5. Blend it silky: Blend until completely smooth (a full 60 seconds in a countertop blender, or use an immersion blender).
  6. Finish: Return the sauce to the pot over low heat. Stir in the cream, remaining 2 tbsp butter, and fenugreek leaves. Add the chicken and any juices. Simmer 5-7 minutes until cooked through. Adjust salt and cayenne.
  7. Serve over basmati rice or with warm naan; garnish with cilantro and a drizzle of cream.