Creamy Butter Chicken

Ingredients

• 2 lb boneless chicken thighs (cubed)
• 1 tsp ginger
• 2 tbsp fresh garlic paste (for the chicken marinade)
• salt (to taste, for the chicken marinade)
• 1 tsp red chili powder (for the chicken marinade)
• 0.5 tsp turmeric powder (for the chicken marinade)
• 1 tbsp garlic powder (for the chicken marinade)
• 1 tsp fresh ginger paste (for the chicken marinade)
• 1 tsp tandoori masala (for the chicken marinade)
• 1 tbsp ghee (for cooking the chicken)
• 2 tbsp ghee (clarified butter; for the tomato sauce)
• 8 tomatoes (8–10 tomatoes, diced)
• 1 onion (chopped)
• 15 cashews
• 0.5 cup water
• 1 tbsp fresh garlic paste (for the tomato sauce)
• salt (to taste, for the tomato sauce)
• 1 tsp red chili powder (for the tomato sauce)
• 0.5 tsp garam masala (for the tomato sauce)
• 1 tsp vinegar
• 1 tsp dried fenugreek leaves
• 1 tsp honey
• 1 cup unsweetened heavy whipping cream
• fresh coriander (freshly chopped, for garnish)
• 2 tbsp butter (for garnish; the method specifies adding 1–2 tbsp and stirring until melted)

Steps

1. 1

   In a bowl, combine the cubed chicken thighs with the ginger, fresh garlic paste, salt, red chili powder, turmeric powder, garlic powder, fresh ginger paste, and tandoori masala. Mix well so the chicken is evenly coated, then set aside to marinate for 15–30 minutes.

2. 2

   Heat the ghee for the chicken in a pan over medium heat.

3. 3

   Add the marinated chicken to the pan and cook until browned and cooked through. Set the cooked chicken aside.

4. 4

   Heat the ghee for the tomato sauce in a wok or pan over medium heat.

5. 5

   Add the chopped onion and sauté for 1–2 minutes, until fragrant.

6. 6

   Add the diced tomatoes, cashews, and water to the pan.

7. 7

   Add the fresh garlic paste, salt, red chili powder, garam masala, and vinegar. Bring the mixture to a boil, then reduce the heat and simmer.

8. 8

   Blend the tomato mixture until smooth, then pass the sauce through a fine strainer.

9. 9

   Return the strained sauce to the pan and let it simmer for 2–3 minutes.

10. 10

    Add the dried fenugreek leaves and honey to the sauce, then stir well.

11. 11

    Add the heavy whipping cream and mix until thoroughly combined.

12. 12

    Add the cooked chicken to the tomato sauce and stir well to coat.

13. 13

    Add 1–2 tablespoons of butter to the pan and stir until melted and creamy.

14. 14

    Garnish with freshly chopped coriander and serve hot over basmati rice or with naan.

Notes

The source gives no exact cooking time for browning the chicken or for the initial tomato-sauce simmer beyond bringing it to a boil and reducing the heat. Serve with basmati rice or naan, as suggested in the source.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• chicken
• creamy
• stovetop
• gluten-free
• high-protein