Classic Indian butter chicken with tender marinated chicken thighs in a rich, creamy tomato-cashew sauce infused with aromatic spices. Served with basmati rice or naan and garnished with fresh coriand... show more

indian

Nutrition

High in protein from chicken and moderate in healthy fats from cashews and cream, with beneficial spices offering anti-inflammatory properties, though relatively high in saturated fat and calories from butter and cream.

41% of daily energy

17 g

Carbs

8% kcal

59 g

Total fat

64% kcal

55 g

Protein

28% kcal

Egg FreeGluten FreeHigh ProteinSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain coursecurrybbqgrillingstovetoprice dishesfamily friendly

Butter Chicken

Name: Butter Chicken — Tasty Bites
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 Chicken Thigh Fillets (sliced); Basmati Rice (steamed; or naan to serve); Kasoori Methi (for garnish; with coriander leaves); Coriander Leaves (for garnish); 1 thumb size piece Fresh Ginger (finely grated); 6 cloves Garlic (finely grated); 1 tsp Ground Turmeric; 1.5 tsp Ground Cumin; 1.5 tsp Ground Coriander; 1 tsp Garam Masala; 1 tsp Kashmiri Chilli Powder; 1 tsp Sea Salt; 1 Lemon (juice); 120 ml Greek Yoghurt; 2 tbs Peanut Oil; 100 g Unsalted Butter; 1 Red Onion (finely diced); 4 Cardamom Pods; 2 Dried Bay Leaves; 3 Whole Cloves; 0.5 tsp Ground Turmeric; 1.5 tsp Ground Cumin; 1 tbsp Garam Masala; 1 tsp Kashmiri Chilli Powder; 1.5 tsp Ground Coriander; Sea Salt (to season); 60 g Cashews; 250 ml cup Water; 400 g can Crushed Tomatoes (or 6 fresh ripe tomatoes); 100 ml Thickened Cream

Andy Cooks (Andy)

4

servings

0

per serve

0

minutes

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Ingredients

8 Chicken Thigh Fillets sliced

Basmati Rice steamed; or naan to serve

Kasoori Methi for garnish; with coriander leaves

Coriander Leaves for garnish

1 thumb size piece Fresh Ginger finely grated

6 cloves Garlic finely grated

1 tsp Ground Turmeric

1.5 tsp Ground Cumin

1.5 tsp Ground Coriander

1 tsp Garam Masala

1 tsp Kashmiri Chilli Powder

1 tsp Sea Salt

1 Lemon juice

120 ml Greek Yoghurt

2 tbs Peanut Oil

100 g Unsalted Butter

1 Red Onion finely diced

4 Cardamom Pods

2 Dried Bay Leaves

3 Whole Cloves

0.5 tsp Ground Turmeric

1.5 tsp Ground Cumin

1 tbsp Garam Masala

1 tsp Kashmiri Chilli Powder

1.5 tsp Ground Coriander

Sea Salt to season

60 g Cashews

250 ml cup Water

400 g can Crushed Tomatoes or 6 fresh ripe tomatoes

100 ml Thickened Cream

Equipment

Large bowl

Heavy based saucepan

Blender

BBQ grill

Grater

Wooden spoon

Tongs

Instructions

Mix the ginger and garlic together and set half aside for the sauce. Mix the other half with the turmeric, cumin, coriander, garam masala, chilli and salt in a large bowl. Stir in the lemon juice and yoghurt.

Mix chicken into the marinade with your hands. Cover and refrigerate for 2 hours, up to overnight.

Heat half the butter and oil in a heavy based saucepan over medium-high heat. Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.

Add the cardamom, cloves and bay leaves and stir through to infuse the butter. Then add the turmeric, cumin, garam masala, chilli powder and coriander. Season with salt and cook for 5 minutes, stirring often.

Stir in the cashews, and cook until starting to toast. Pour in the water and deglaze the pan, then add the tomatoes. Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).

After simmering the sauce for about 10 minutes, start cooking the chicken.

After simmering for 20 minutes, remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.

Return the sauce to the saucepan over a low heat. Stir through the remaining butter and the cream. Season to taste with the caster sugar.

Preheat a BBQ grill to high heat. Cook the chicken slices for 5-6 minutes, turning to char well on both sides.

Remove the chicken from the grill and add it to the finished sauce. Stir through over low heat for a few minutes, until heated hot.

Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.