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Best way to grow Butter Chicken

This recipe outlines a delicious and authentic method for growing your own butter chicken from scratch, ensuring a rich and flavorful dish every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large bowl
  • Large pan
  • Blender
  • Fine-mesh sieve

Ingredients
  

For the Chicken Marinade

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 0.5 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt

For the Butter Chicken Sauce

  • 2 tbsp ghee or unsalted butter
  • 1 medium onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 can (14.5 oz) diced tomatoes
  • 0.25 cup cashews
  • 1 tsp garam masala
  • 1 tsp fenugreek leaves (kasoori methi), crushed
  • 1 tsp sugar
  • 0.5 cup heavy cream
  • 2 tbsp fresh cilantro, chopped, for garnish
  • 0.5 cup water

Instructions
 

Marinate the Chicken

  • Combine all marinade ingredients with the chicken in a bowl, mix well, and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld.

Cook the Chicken

  • Heat ghee or butter in a large pan over medium-high heat and sear the marinated chicken pieces for 3-4 minutes per side until lightly browned, then set aside.

Prepare the Sauce

  • In the same pan, add more ghee, sauté the chopped onion until softened, then stir in ginger-garlic paste and cook for one minute, until fragrant.
  • Add diced tomatoes, cashews, garam masala, fenugreek leaves, and sugar; bring to a simmer, then cover and cook for 10-15 minutes until the tomatoes soften.

Blend and Finish the Sauce

  • Carefully transfer the sauce mixture to a blender with 1/2 cup of water and blend until smooth, then strain the sauce through a fine-mesh sieve back into the pan.
  • Stir in the cooked chicken and heavy cream, simmer for 5-7 minutes until the chicken is heated through and the sauce thickens slightly, adjusting seasoning as needed.

Serve

  • Garnish with fresh cilantro and serve hot with naan bread or basmati rice.

Notes

For an extra smoky flavor, char the chicken briefly under a broiler after searing and before adding to the sauce. Adjust chili powder to your preferred spice level. A pinch of red food coloring can be added to the sauce for a more vibrant, traditional color, though it's entirely optional.