Indian Butter Chicken
A rich and flavorful Indian dish featuring tender grilled chicken in a creamy tomato-based sauce, perfect with rice or naan.
Ingredients
Marinade ingredients
- 1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
- 0.25 cup full-fat plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon ginger garlic paste
- 1 teaspoon dried coriander
- 1 teaspoon Kashmiri Lal Mirch
- 1 teaspoon cumin
- Salt to taste Salt
- 8 to 10 whole cashews
- 8 to 10 whole almonds
- 2 tablespoons unsalted butter, divided
- 1 tablespoon ginger garlic paste
- 1 teaspoon sugar
- 1 can (15-ounce) canned diced tomatoes
- 2 tablespoons dried coriander
- 1.5 teaspoons ground Garam Masala
- 0.5 teaspoon ground Kashmiri Lal Mirch
- 0.5 teaspoon salt
- 1 cup water
- 0.25 cup heavy cream
- 0.5 tablespoon Kasuri Methi
Cooked rice, roti, or naan bread
Instructions
- Marinate chicken with ingredients, refrigerate for 1 hour or overnight.
- Soak cashews and almonds in water for at least an hour.
- Grill chicken in batches until cooked through, then set aside.
- Melt butter, sauté ginger garlic paste and sugar, then cook tomatoes until thickened. Add spices and salt, cook 2-3 mins.
- Blend the spice paste with soaked nuts into a smooth sauce, then return to pan with water. Add grilled chicken and cream, simmer 5 mins.
- Stir in remaining butter and kasuri methi, rest for 8-10 mins, then serve with rice or bread.
Notes
For best flavor, marinate overnight and soak nuts in advance.