Description
Discover how to make the best Homemade Butter Chicken with our easy to follow step-by-step recipe. Get the best flavor right in your kitchen!
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste, divided
- 1 tsp red chili powder, divided
- 1/2 tsp turmeric powder, divided
- 1/2 tsp cumin powder, divided
- 1 tsp salt, divided
- 3 tbsp ghee or unsalted butter, divided
- 1 large onion, finely chopped
- 1 (28 oz) can crushed tomatoes or tomato puree
- 1/2 cup raw cashews, soaked in hot water for 15 mins (drained)
- 1–2 tsp sugar or honey, to taste
- 1 tsp garam masala
- 1/2 cup heavy cream or half-and-half
- 1 tsp Kasuri Methi (dried fenugreek leaves), optional
- Fresh cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine chicken with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/4 tsp cumin, and 1/2 tsp salt. Mix well. Refrigerate for at least 30 minutes, up to 4 hours.
- Sear the Chicken: Heat 1 tbsp ghee in a large pot over medium-high heat. Sear chicken in batches until browned on all sides. Remove and set aside.
- Sauté Aromatics: Add 1 tbsp ghee to the pot. Sauté chopped onion until golden (8-10 mins). Add remaining 1 tbsp ginger-garlic paste and cook 1 minute. Stir in remaining 1/2 tsp red chili powder, 1/4 tsp turmeric, 1/4 tsp cumin, and 1/2 tsp salt for 30 seconds.
- Cook the Tomato Base: Pour in crushed tomatoes, drained cashews, sugar/honey, and remaining 1/2 tsp salt. Bring to a simmer, then cover and cook for 10-15 minutes, stirring occasionally.
- Blend the Sauce: Carefully transfer the tomato mixture to a blender. Blend until completely smooth and creamy. For extra silkiness, pass through a fine-mesh sieve.
- Simmer and Finish: Return sauce to pot. Add seared chicken, garam masala, and heavy cream. Stir in Kasuri Methi (if using). Simmer for 5-10 minutes until heated through and flavors meld. Taste and adjust seasoning.
- Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
- Prep Time: 20 mins
- Cook Time: 40 mins