Korean-Style Butter Chicken

Ingredients

• 1 kg chicken breast (Cubed)
• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 3 tbsp butter (Melted; for the marinade)
• 1 tsp pink salt (For the marinade)
• 1 tsp red chili powder (For the marinade)
• 1 tsp cumin powder
• 1 tbsp garam masala (For the marinade)
• 1 tbsp coriander powder
• 0.5 tsp turmeric
• 1 tsp powdered sugar
• 1 tsp garlic powder
• 1 tsp ginger powder
• red or orange food coloring (Optional pinch)
• 2 tbsp cooking oil (For cooking the chicken)
• 2 tbsp cooking oil (For the sauce base)
• 100 g butter (For the sauce base)
• 1 onion (Large, diced)
• 3 tomatoes (Purée)
• 1 tbsp red chili powder (For the sauce base)
• 1 tsp pink salt (For the sauce base)
• 1 tsp garam masala (For the sauce base)
• 1 tsp kasuri methi (Crushed)
• 100 g butter (Remaining butter, added after blending the sauce base)
• 0.5 cup cream
• 0.25 cup cashews or almonds (Soaked and blended)
• 1 tbsp gochujang (Use 1–1½ tablespoons)
• 1 tsp soy sauce
• 0.5 tsp sesame oil
• 0.5 tsp brown sugar
• 2 green chilies (Chopped, for garnish)
• 2 tbsp cilantro (Chopped, for garnish)
• 0.333 cup green onions (Sliced, for garnish)
• 1 tbsp sesame seeds (For garnish)

Steps

1. 1

   Combine the cubed chicken breast, Greek yogurt, lemon juice, melted butter, pink salt, red chili powder, cumin powder, garam masala, coriander powder, turmeric, powdered sugar, garlic powder, ginger powder, and the optional pinch of food coloring. Mix until the chicken is fully coated.

2. 2

   Cover the marinated chicken and refrigerate for a minimum of 1–2 hours.

3. 3

   Heat 2 tablespoons of cooking oil in a large pan over HIGH heat.

4. 4

   Add the marinated chicken in one layer. Cook for 8–10 minutes, stirring every 1–2 minutes.

5. 5

   Remove the cooked chicken from the pan and set it aside.

6. 6

   Heat a pot over medium-high heat. Add 2 tablespoons of cooking oil and 100 g of butter.

7. 7

   When the butter has melted, add the diced onion. Cook for 5–7 minutes, until light golden.

8. 8

   Add the puréed tomatoes, red chili powder, pink salt, garam masala, and crushed kasuri methi. Cook for 3–5 minutes, until glossy.

9. 9

   Turn the heat off and let the sauce base cool for 5–7 minutes.

10. 10

    Blend the cooled sauce base until smooth, then return it to the pot.

11. 11

    Turn the heat to medium. Add the remaining 100 g of butter and melt it into the sauce.

12. 12

    Add the cooked chicken and cook for 2–3 minutes.

13. 13

    Add the cream and the soaked, blended cashews or almonds. Cook for 2 minutes, stirring.

14. 14

    Add the gochujang, soy sauce, sesame oil, and brown sugar. Simmer for 2–3 minutes.

15. 15

    Garnish with chopped green chilies, chopped cilantro, sliced green onions, and sesame seeds. Serve with the separately referenced steamed basmati rice if available.

Notes

The post mentions whole-spice steamed basmati rice in a pinned comment, but that rice recipe and its ingredients were not included in the supplied source. The chicken recipe specifies a marinade refrigeration time of 1–2 hours. The stated gochujang quantity is a range of 1–1½ tablespoons.

Nutrition per serving

• main
• chicken
• South Asian
• Korean-inspired
• spicy
• creamy
• stovetop
• high-protein