Butter Chicken - Hearty Food Ideas

Let me take you on a flavorful journey to discover the magic of butter chicken. This dish isn't just a staple in Indian cuisine; it has captured the hearts—and stomachs—of food lovers across the globe. Its rich history and delightful taste make it a favorite.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Dinner

Cuisine: Indian

Calories: 385

Ingredients Method Notes

Ingredients

First Marination:

½ to ¾ teaspoon Kashmiri red chili powder
¼ to ⅓ teaspoon sea salt or Himalayan pink salt
3/4 to 1 tablespoon fresh lemon juice
1/2 kg boneless chicken, cut into pieces

Second Marination:

1 teaspoon dried fenugreek leaves Kasuri methi
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 to 1 teaspoon garam masala
1/8 teaspoon ground turmeric
3/4 tablespoon ginger-garlic paste
1/3 cup thick Greek yogurt, full-fat
3/4 ¾ to 1 tablespoon olive oil

For the Sauce:

2 to 3 tablespoons ghee or clarified butter
2 -inch cinnamon stick
2 to 4 green cardamom pods
2 to 4 cloves
1 1/2 cups finely sliced onions
600 grams fresh, ripe tomatoes, chopped
¾ tablespoon ginger-garlic paste
1 to 2 finely chopped green chilies
28 whole raw cashews
1/2 cup water to blend cashews
1 to 2 teaspoons Kashmiri chili powder
1 to 1½ teaspoons ground coriander
1 to 1½ teaspoons garam masala
1/2 teaspoon ground cumin
½ to ¾ teaspoon salt
1 teaspoon sugar
1/2 Kasuri methi
1 1/2 cups hot water to make the gravy
1/3 heavy cream or whipping cream
2 tablespoons fresh coriander leaves, chopped
1 tablespoon honey
1 teaspoon smoked paprika

Method

Step 1: First Marinate the Chicken

In a large bowl, combine the chicken pieces with Kashmiri red chili powder, salt, and lemon juice. Mix everything well, ensuring the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes; this will help tenderize the meat and infuse flavor.

Step 2: Second Marination

After the first marination, it's time for the second. In the same bowl, add dried fenugreek leaves, ground coriander, ground cumin, garam masala, turmeric, ginger-garlic paste, Greek yogurt, and olive oil.
Stir until the chicken is fully coated in this creamy marinade. Cover again and let it sit in the fridge for another 30 minutes to 2 hours for the best results.

Step 3: Prepare the Sauce

In a heavy-bottomed pan, melt ghee over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Fry for a minute until aromatic.
Add finely sliced onions and sauté until they turn golden brown. This step builds the flavor foundation.

Step 4: Add Tomatoes and Spices

Next, add the chopped tomatoes into the pan. Cook until they break down and become saucy. Stir in the ginger-garlic paste and green chilies.
Let everything simmer for about 10 minutes. Now it’s time to add the blended cashews, Kashmiri chili powder, ground coriander, garam masala, and ground cumin. Mix well and cook until the oil starts to separate.

Step 5: Combine Chicken and Gravy

Now, add the marinated chicken pieces along with all the marinade into the sauce. Stir well. Pour in hot water to create a gravy-like consistency. Cover and simmer on low heat for about 20-25 minutes.

Step 6: Final Touch

Once the chicken is cooked through, add salt, sugar, Kasuri methi, and heavy cream. Stir gently and let it cook for an additional 5 minutes. The sauce should be rich and creamy.
Finally, garnish with chopped coriander leaves and a drizzle of honey for that final touch.

Notes

Don't Skip the Marination: Marinating both times is vital for flavor and tenderness.
Use Ghee: If you can, always choose ghee over regular butter or oil for authenticity.
Balance Flavors: Adjust sugar and salt to balance acidity from tomatoes.
Blend Cashews Smoothly: For a truly creamy sauce, blend cashews until smooth, adding just enough water.
Experiment with Heat: Adjust the amount of green chilies and chili powder based on your spice tolerance.