Main Dishescookwell
Restaurant-Style Butter Chicken
A takeout classic.
👥 4 Servings⏱️ Prep & Cook: 1h👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●blender
- ●food processor
- ●strainer
📝 Preparation Steps
1
Marinate the chicken
2
After chopping the chicken thighs into cubes, add them to a bowl with the chili powder, ground cumin, garam masala powder, salt, crushed garlic, ginger, lime, and yogurt. Mix to combine and set aside for ⏱️ 15 minutes to let marinate.
Chicken Thighs, ~300 gChili Powder, 2 gChili Powder, 4 gCumin, 2 gGaram Masala, 2 gSalt, 4 gSalt, to tasteGarlic, 2 clovesGarlic, 1 cloveFresh ginger, 1/2" knobYogurt, 30 g
3
Sear the chicken
4
When ready to cook, set a cast iron on medium-high heat, add a light drizzle of oil. Sear the chicken pieces until browned and cooked through. Remove them from the pan and set aside.
5
Start the gravy
6
Set a fresh pan over medium heat. Once hot, add the cooking oil or butter, and the onions. Saute for ⏱️ 2-3 minutes. Add the tomatoes, cashews, garlic, ginger, garam masala, chili powder, a small pinch of salt, and a sprinkle of turmeric. Let it simmer for ⏱️ 10 minutes, stirring occasionally. Add some water to thin the mixture, enough to blend well in the next step, (about a cup). Stir to combine.
Cooking oil, 5 gCooking oil, 28 gButter, 28 gOnions, 1/4 onionTomatoes, 400 gCashews, 50 gGarlic, 2 clovesGarlic, 1 cloveFresh ginger, 1/2" knobGaram Masala, 2 gChili Powder, 2 gChili Powder, 4 gSalt, 4 gSalt, to tasteWater, as needed
7
Blend & simmer
8
Pour the sauce into a food processor or blender and pulse until completely smooth. Over the pan, pour and push the sauce through a metal strainer back to the pan. Turn the heat on medium. Add the butter, heavy cream, and cooked chicken. Stir the sauce and let simmer until it thickens to your liking, usually about ⏱️ 6-10 minutes.
Butter, 28 gHeavy cream, 45 g
9
Finish & serve
10
Crush the fenugreek leaves (kasoor methi) between your hands and sprinkle a pinch over top of the sauce. Turn off the heat. Taste and adjust as needed with salt, spices, or a bit more butter for texture. Serve the butter chicken with rice, naan, or vegetables. Garnish with cilantro, and optionally, an extra drizzle of heavy cream.
Fenugreek leaves, 2 gSalt, 4 gSalt, to tasteButter, 28 gNaan, undefinedCilantro, for garnishHeavy cream, 45 g
Nutrition Facts
calories
1311
fat Content
86 g
protein Content
65 g
carbohydrate Content
71 g
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