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Butter Chicken

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A rich and creamy Indian dish featuring marinated chicken cooked in a spiced tomato sauce, perfect for any occasion.

Ingredients

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  • 600 grams chicken breast, cut into chunks
  • ⅓ cup yogurt
  • ¾ teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon ghee or melted butter
  • 1 teaspoon salt
  • 75 grams butter (or 5 tablespoons)
  • ½ cup raw cashews (soaked in warm water for 15–20 minutes)
  • 1 cup tomato puree (about 250 ml)
  • 2 tablespoons honey
  • 2 tablespoons kasuri methi (dried fenugreek leaves)
  • 1 tablespoon cream
  • Additional salt to taste

Instructions

  1. Begin by marinating the chicken. Mix the chicken pieces with yogurt, turmeric powder, Kashmiri chili powder, garam masala, ghee, and salt. Cover and refrigerate for at least an hour or overnight for better flavor absorption.
  2. After marinating, skewer the chicken chunks and grill them until they’re cooked through and slightly charred, creating a smoky flavor.
  3. Prepare the cashew paste by blending soaked cashews with water until smooth. This will enrich the sauce.
  4. In a pot, heat butter and sauté the ginger-garlic paste until fragrant. Next, add the spices—Kashmiri chili powder, turmeric powder, and garam masala—and cook for another minute.
  5. Incorporate the tomato puree and stir in the leftover marinade, kasuri methi, and cashew paste. Blend until you reach a smooth consistency.
  6. Season with salt, and allow the sauce to simmer gently for a few minutes.
  7. Add the grilled chicken to the pot. Mix well to coat the chicken with the sauce, and incorporate cream for added richness. Simmer for an additional 5-6 minutes.
  8. Serve hot with naan or rice for a delightful meal.

Notes

For richer flavor, let the chicken marinate overnight. Use heavy cream for a creamier sauce.

Nutrition

Find it online: https://sousviderecipe.com/butter-chicken-recipe-4/