Rich and Creamy Butter Chicken (Print version)

Tender chicken simmered in a silky tomato, butter, cream, and cashew sauce with warm Indian-inspired spices.

# Ingredients:

For the chicken marinade

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
02 - 1/2 cup (120 g) plain Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 tablespoon grated fresh ginger
05 - 3 cloves garlic, grated or minced
06 - 1 teaspoon garam masala
07 - 1 teaspoon Kashmiri chili powder or sweet paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon kosher salt
10 - 1 tablespoon neutral oil, for searing

For the butter sauce

11 - 3 tablespoons unsalted butter, divided
12 - 1 small yellow onion, finely chopped
13 - 1 tablespoon grated fresh ginger
14 - 3 cloves garlic, minced
15 - 1 teaspoon garam masala
16 - 1 teaspoon ground coriander
17 - 1/2 teaspoon Kashmiri chili powder or paprika
18 - 1 1/2 cups (360 ml) tomato puree or passata
19 - 1/3 cup (45 g) raw cashews, soaked in hot water for 10 minutes and drained
20 - 3/4 cup (180 ml) water, plus more as needed
21 - 1/2 cup (120 ml) heavy cream
22 - 1 teaspoon dried fenugreek leaves, crushed
23 - 1/2 teaspoon kosher salt, plus more to taste
24 - 1/2 teaspoon sugar, optional
25 - 2 tablespoons chopped cilantro, for serving

# Instructions:

01 - In a bowl, mix the chicken with yogurt, lemon juice, ginger, garlic, garam masala, chili powder, cumin, and salt. Cover and refrigerate for at least 30 minutes, or up to overnight.
02 - Heat the oil in a large skillet over medium-high heat. Brown the chicken in batches for 2-3 minutes per side, until the edges are golden. Transfer to a plate. The chicken will finish cooking in the sauce.
03 - Lower the heat to medium and melt 2 tablespoons butter in the same skillet. Add the onion and cook for 5-6 minutes until soft. Stir in the ginger and garlic and cook for 1 minute.
04 - Add garam masala, coriander, chili powder, tomato puree, cashews, water, and salt. Simmer for 10 minutes, stirring often, until slightly thickened and fragrant.
05 - Carefully blend the sauce until very smooth, then return it to the skillet. Add a splash of water if it is thicker than heavy cream.
06 - Add the browned chicken and any juices back to the sauce. Cover and simmer gently for 8-10 minutes, until the chicken is tender and reaches 165°F.
07 - Turn off the heat. Stir in the heavy cream, remaining 1 tablespoon butter, crushed fenugreek leaves, and sugar if needed. Taste and adjust salt. Garnish with cilantro.

# Good to know:

01 - Marinate for at least 30 minutes, or overnight for deeper flavor.
02 - Serve with basmati rice, naan, roti, or cauliflower rice.
03 - Add cream off the heat so the sauce stays smooth.

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