Indian Butter Chicken
Learn how to make astonishingly easy Butter Chicken at home that will have everyone believing it’s takeout! This recipe ensures spectacular results with adept seasonings, charred chicken to replicate that gorgeous smoky flavor of the tandoor, the correct tomatoes, down to when to add the butter so your sauce doesn’t split. In less than 45 minutes after marinating, you'll be rewarded with tender chicken swimming in lusciously rich and creamy, bronze-orange tomato-cream curry sauce! I give you permission to lick the plate.
Servings 6 -8 servings
Ingredients
CHICKEN MARINADE
- 2 pounds boneless chicken thighs cut into large bite-sized pieces (about 1 1/2-inches)
- 2/3 cup plain Greek yogurt (fullfat is best)
- 2 tablespoons lemon juice
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
SPICE BLEND
- 1 tablespoon garam masala
- 2 tsp EACH ground cumin, chili powder, paprika (not smoked), salt
- 1 tsp EACH turmeric, ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon ground cardamom (optional if you have it)
For the sauce:
- 4 tablespoons vegetable or canola oil
- 3 tbsps ghee (may sub unsalted butter)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- remaining spice blend (in directions)
- 1 14 oz. can can fire roasted diced tomatoes
- 3/4 cup water
- 1/3 cup unsalted cashews
- 1 cup heavy cream (sub evaporated milk for lower calories)
- 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)
- 1 teaspoon sugar or more to taste
Instructions
- Mix spices: Whisk together all the Spice Blend spices in a small bowl; set aside.
- Marinate chicken: Remove 3 tablespoons Spice Blend to a large bowl or freezer bag (whatever you are going to marinate the chicken in). Add the yogurt, lemon juice, ginger and garlic. Whisk to combine. Add the chopped chicken and stir to evenly coat. Marinate for 30-45 minutes at room temperature, but BEST if refrigerated overnight.
- Cook chicken: Heat 2 tablespoons oil in a large cast iron skillet over high heat until smoking. Working in batches, add the chicken in a single layer and cook until charred on each side, about 2 minutes per side (it will not be cooked through). Transfer chicken to a bowl; set aside. Scrape out the skillet in between batches and add more oil to cook the next batch.
- Sauté aromatics for sauce: Melt 3 tablespoons ghee in a large braiser (pictured) or Dutch oven over medium-high heat. Add ginger, garlic and the remaining Spice Blend and sauté for 1 minute.
- Make sauce: Stir in the diced tomatoes, 3/4 cup water and cashews. Bring to a boil then reduce to gentle simmer over LOW for 8 minutes, stirring occasionally.
- Blend sauce: Transfer the tomato mixture to a high-powered blender and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. Transfer back to the pan.
- Combine and simmer: Stir in the heavy cream, fenugreek leaves and 1 teaspoon sugar. Add the chicken and juices. Gently simmer for 8 minutes on LOW, until the chicken is cooked through. Add additional water as needed to thin (I add about ½ cup.) Season to taste with additional salt, sugar and/or cayenne pepper.
- Serve: Serve over basmati rice with optional cilantro.
Video
Notes
- Ghee: This is a type of clarified butter that is commonly used in Indian cuisine prized for its rich, nutty flavor and high smoking point. It is less likely to separate in the sauce than butter. Purchase ghee at the grocery store or on Amazon here.
- Dried fenugreek: This is a key ingredient and flavoring of Indian Butter chicken with a tangy, bitter taste. You can purchase it at an Asian market or order it on Amazon here.
- To store and reheat: Leftovers of this Butter chicken recipe will last up to 5 days in the fridge in an airtight container. Leftovers can be reheated in the microwave for 30-second bursts or gently warmed in a saucepan over medium heat.
- To clean cast iron enamel: Fill the pan a little over halfway with water. Bring the water to a simmer then add 2 tablespoons baking soda. Using a long-handled dish brush, scrub – any residue will come right off!
- Vegetarian Indian Butter Chicken: Swap the chicken with chickpeas, extra firm tofu, paneer (detailed below) or your preferred blend of vegetables such as cauliflower, mushrooms, carrots, bell peppers, etc. To use tofu, drain excess moisture from the tofu by placing it in a pie plate, topping with a heavy plate and weighing down with 2 heavy cans (to release water). Set aside for 10 minutes then cut into ½-inch cubes.
- Paneer Butter Chicken: Substitute the chicken for paneer cheese. Paneer is a fresh Indian cheese that holds its shape and doesn’t melt, even after being cooked. It’s similar to halloumi, but softer and not as squeaky.
- Vegan Butter Chicken: Choose your preferred vegetarian protein substitute above and use dairy free yogurt and butter, and coconut milk instead of heavy cream.