Creamy Butter Chicken
A rich, balanced butter chicken with tender marinated chicken, smooth tomato-cashew sauce, and a hint of fenugreek and ginger brightness—a home-friendly yet elegant version of the classic.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 120 g Yoghurt
- 1 tbsp Lemon Juice
- 1 tsp Salt
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Chilli Powder (or mild chilli powder)
- 1 tsp Garam Masala
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 30 g Butter
- 1 tbsp Oil
- 1 Onion (finely chopped)
- 1 Green Chilli
- 1 tbsp Tomato Paste
- 200 g Tomatoes (canned, crushed or diced)
- 50 g Cashews (soaked in warm water for 15 minutes and drained)
- 150 ml Water (or chicken stock, low salt)
- 100 ml Double Cream
- ½ tsp Kasuri Methi (dried fenugreek leaves, lightly crushed)
- 1 tsp Sugar
- Salt (to taste)
- Coriander (fresh, chopped for garnish)
Instructions
- 1
In a bowl, whisk together the yogurt, lemon juice, salt, turmeric, red chilli powder, garam masala, ginger paste and garlic paste until smooth.
- 2
Add the chicken pieces, turning to coat evenly. Cover and marinate in the fridge for at least 1 hour (preferably 3–4 hours or overnight for deeper flavour).
- 3
Meanwhile, soak the cashews in warm water for 15 minutes, then drain. Blend the cashews with 50 ml water into a smooth paste and set aside.
- 4
Heat half the butter and the oil in a heavy, wide pan over medium heat. Add the marinated chicken in a single layer (in batches if necessary) and sear until just browned on both sides but not fully cooked. Remove chicken and set aside.
- 5
In the same pan, add the remaining butter. Add the chopped onion and sliced green chilli. Sauté until the onion is soft and turning golden (about 6–7 minutes).
- 6
Add the tomato paste, then the canned tomatoes. Stir, bring to a gentle simmer, and cook for 5 minutes to reduce slightly.
- 7
Pour in the cashew paste and 100 ml of water (or stock), stirring well to combine. Simmer gently for 4 minutes, stirring to avoid sticking.
- 8
Return the chicken to the pan along with any juices. Stir gently, cover, and cook for 8–10 minutes or until the chicken is cooked through and tender.
- 9
Lower the heat, stir in the double cream, crushed kasuri methi, and sugar. Adjust salt if needed. Let it warm through without boiling (1–2 minutes).
- 10
Garnish with chopped coriander and serve hot with basmati rice or naan.