Butter Chicken

Name: Butter Chicken
Cuisine: Indian, Asian
Ingredients: 300 g boneless skinless chicken thighs, cut into roughly 1/2-inch cubes; 2 g (1/2 tsp) red chili powder; 2 g (1/2 tsp) ground cumin; 2 g (1/2 tsp) garam masala powder; 4 g salt; 2 cloves garlic, crushed; 1/2" knob of ginger, crushed; 30 g (1 tbsp) plain yogurt; 15 g (1 tbsp) oil; 28 g (2 tbsp) butter; 2 (~400 g) medium tomatoes, roughly chopped; 1/4 (~80 g) onion, roughly diced; 50 g cashews; 1 cloves garlic, crushed; 1/2 inch knob of ginger, crushed; 2 g (~1/2 tsp) garam masala; 4 g (~1/2 tbsp) red chile powder; Sprinkle of Turmeric (for color, optional); Water to thin sauce (about a cup / 227 ml); Salt to taste; Sugar to taste (optional); 45 g (3 tbsp) heavy cream; Pinch of fenugreek leaves (Kasoor methi, toasted)

6 steps

Updated at: Mon, 02 Oct 2023 03:31:07 GMT

Ingredients

4 servings

Marinated Chicken

300gboneless skinless chicken thighs

cut into roughly 1/2-inch cubes

2gred chili powder

2gground cumin

2ggaram masala powder

1 "ginger

30gplain yogurt

15goil

Gravy

28gbutter

400gtomatoes

medium, roughly chopped

80gonion

roughly diced

50gcashews

1 clovesgarlic

0.5ginger

45gheavy cream

Kasoor methi, toasted

Instructions

Chicken

Step 1

To start cut the chicken thighs into cubes and add them to a bowl with the chili powder, ground cumin, garam masala powder, salt, crushed garlic, ginger, and yogurt. Mix to combine and set aside for 15 minutes (can make ahead and do this for up to 24 hrs in the fridge) to marinate.

Step 2

When ready to cook, set a cast iron on medium-high heat, add oil, and sear pieces until browned and cooked through. Once the chicken is cooked set heat to lowest setting or turn off entirely and cover to keep warm while we prepare the sauce.

Gravy / Sauce

Step 3

For the gravy (sauce), melt the butter in pan/pot over medium heat. Add the onions and saute for 2-3 minutes. Add the tomatoes, cashews, garlic, ginger, garam masala, chile powder, a small pinch of salt, and a sprinkle of turmeric. Cook for 10 minutes, stirring occasionally. Add some water to bring it back to a thinner consistency (which will help it blend better) and stir to combine. Blend the sauce in a blender/processor of your choice.

Step 4

[This entire step is optional] To get restaurant-style consistency: Strain the sauce through a metal strainer back into the pan. This filters out some of the tough to cook down fibers from the veg. Skipping this step however is a slightly healthier option as you retain the fiber at the expense of texture. If you use a high power blender like a vitamix, you might be able to skip this entirely since the sauce is blended to a smooth consistency directly.

Step 5

Turn the heat on medium. Add the butter, heavy cream, and cooked chicken. Add sugar if desired, a teaspoon at a time until it fits your taste but is completely optional. Stir the sauce and let simmer until it slightly thickens, about 6-8 minutes. Crush the kasoori methi between your hands sprinkle over top.

Step 6

Serve the butter chicken with rice, naan, or vegetables. Garnish with cilantro and some drops of more cream.