Butter Chicken
A creamy North Indian curry of chargrilled chicken thigh in a buttery tomato gravy, finished with cream and crushed fenugreek leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thigh into 1-inch pieces. Combine chicken with 4 tbsp yogurt, 2 tbsp ginger-garlic paste, 1 tsp kashmiri chilli powder, 1 tsp garam masala, 1 tsp cumin, and 1 tsp salt. Mix to coat and rest 15 minutes. Soak 16 cashews in hot water 10 minutes.
Sear
Heat 2 tsp oil in a heavy skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, lay marinated chicken in a single layer and sear 3 minutes per side until edges char and chicken reaches 80% doneness. Remove and set aside.
Build 1
Lower heat to medium. Add 2 tbsp butter to the pan. Pour in 300g tomato puree and remaining 1 tsp chilli powder. Simmer 6 minutes stirring, until oil separates at edges and sauce darkens.
Build 2
Drain cashews and blend with 6 tbsp water to a smooth paste. Stir cashew paste into tomato base, cook 2 minutes on low heat until thickened. Stir in 1/4 cup + 2 tbsp heavy cream, 1 tsp sugar, and remaining 1 tsp garam masala.
Simmer
Simmer 2 minutes on low until sauce coats the back of a spoon. Return chicken with any juices, simmer 4–5 minutes on low until internal temperature reaches 165°F and sauce is silky.
Finish
Remove from heat. Stir in remaining 2 tbsp butter and 2 tsp crushed kasuri methi for 30 seconds until fragrant. Garnish with 2 tbsp fresh coriander and plate alongside basmati rice, garlic naan, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.