CREAMY BUTTER CHICKEN
This Butter Chicken recipe is creamy and made with authentic Indian flavors. It is truly a labor of love, but it is so worth it.
Ingredients
CHICKEN
- 2 Large Chicken Breast
- ¼ cup Greek Yogurt
- 1 tbsp Garlic Paste
- 1 tsp Ginger Powder
- 2 tsp Garam Masala Powder
- 1 tsp Turmeric
- ¾ tsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Cumin
- ½ tsp Coriander Powder
SAUCE
- 1 tbsp Garlic Paste
- 1 tsp Ginger Powder
- ½ Yellow Onion
- ¾ tsp Salt
- 1 tsp Red Chili Powder
- 1 tbsp Granulated Sugar
- 2 tsp Garam Masala Powder
- ½ tsp Coriander Powder
- 1 tsp Cumin
- 3 tbsp Unsalted Butter
- 3 tbsp Oil
- 2 cups Crushed Tomatoes
- 1 cup Heavy Cream
- 1 tsp Fenugreek Leaves
- ¼ cup Unsalted Cashews (soaked in hot water for 20 mins)
- ¼ cup Fresh Water (to blend cashew)
Instructions
PREP
- Wash and clean your chicken breasts and cut them into bite-size cubes.
- Add all your ingredients for your chicken and mix well.
- Cover and refrigerate for minimum 2 hours or overnight.
COOKING
- Add oil and butter to your pan and heat it on medium heat.
- Once the butter has melted, add in your onions and cook for about 4 minutes before removing them.
- Add in your chicken, in batches of 4, and fry for 2-3 minutes per side. Add more oil or butter as needed.
- Once all the batches are done, remove your chicken from your pan.
- Add in your crushed tomatoes, cooked onion, remaining marinade, 1/2 cup cream, garlic paste, ginger powder, salt, chili powder, garam masala, coriander, cumin and mix well.
- Cook your sauce for 15 - 20 minutes on medium low heat.
- Turn off the heat and add your sauce to a blender.
- Strain your sauce back in your pan.
- Add your soaked cashews to your blender along with 1/4 cup fresh water and blend until smooth. Strain the mixture back in the pan.
- Turn back on the heat and add in your sugar, fenugreek leaves and the remaining cream to your sauce and mix well.
- Toss in your chicken, ensuring it is well coated in the sauce. Cover and cook for 10 minutes.
- Drizzle 1/2 tbsp cream over the sauce and serve with naan or basmati rice.