Butter Chicken
Tender pieces of chicken marinated in spiced yogurt, then broiled and simmered in a rich, creamy tomato-cashew sauce. This classic Indian favorite delivers layers of aromatic spices balanced with cooling cream.
Equipment
Ingredients
The Chicken
chicken breast or thigh (bite-sized pieces)
900 g
Greek yogurt
80 g
Kashmiri chile powder
4 tsp
garam masala
4 tsp
turmeric
3 tsp
garlic (grated)
4 tsp
ginger (grated)
4 tsp
fenugreek leaves
2 tsp
olive oil
15 ml
lemon (juiced)
1 piece
salt
1 tsp
The Sauce
ghee
45 ml
cardamom pods
4 piece
cloves
4 piece
cinnamon stick
1 piece
garlic (sliced)
4 clove
ginger (sliced)
25 g
green chile (minced)
1 piece
crushed tomatoes
680 g
raw cashews
50 g
Kashmiri chile powder
1 tsp
garam masala
2 tsp
cream
240 ml
fenugreek leaves
1 tsp
salt
1 tsp
Instructions
Prepare the marinade
Mix yogurt with spices and aromatics to create a flavorful marinade for the chicken.
Marinate the chicken
Coat the chicken pieces thoroughly with the prepared marinade and arrange on a wire rack for broiling.
Broil the chicken
Broil the marinated chicken until lightly charred for authentic flavor.
Toast the whole spices
Heat ghee and toast cardamom, cloves, and cinnamon to release their aromatic oils.
Sauté aromatics
Cook minced green chile, sliced garlic, and ginger until fragrant.
Simmer the sauce base
Add tomatoes and cashews, then simmer to develop rich flavors.
Blend the sauce
Blend the tomato mixture until smooth for a silky sauce texture.
Finish the sauce
Return the blended sauce to the pan and add cream with remaining spices.
Combine chicken with sauce
Add the broiled chicken pieces to the sauce and heat through.
Serve
Serve hot with garlic naan and garnish with fresh cilantro.
Original recipe
Storage
The sauce may thicken when stored; add a splash of water or cream when reheating to restore consistency
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