Butter Chicken Recipe

Butter chicken is tasty, flavorful, and easy to make. The whole family enjoys this curry. Serving over basmati rice and naan makes a great Indian dinner.

-2 teaspoons garam masala -2 teaspoons tandoori masala powder -2 teaspoons Madras curry powder -1 teaspoon ground cumin -½ teaspoon ground cardamom -½ teaspoon ground cayenne pepper -salt and ground black pepper to taste -1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces -3 tablespoons butter, divided -1 yellow onion, chopped -4 cloves garlic, minced -1 tablespoon lemon juice -2 teaspoons chopped fresh ginger -1 cup tomato puree -1 cup half-and-half -¼ cup plain yogurt -⅓ cup cashews -1 bunch fresh cilantro, stems removed

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

In a small bowl, mix garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper. Set aside.

Yellow Wavy Line

STEP  1 .

Rotate chicken in a big basin with 1/2 spice mixture to coat evenly.Melt 1 tablespoon butter in a large skillet on medium. Stir in chicken for 10 minutes to lightly brown. Stop cooking.

Yellow Wavy Line

STEP 2.

Over medium heat, melt remaining 2 tablespoons butter in a large saucepan. Add onion and simmer 5 minutes until translucent. Simmer and whisk remaining spices, garlic, lemon juice, and ginger for 1 minute.

Yellow Wavy Line

STEP 3.

Cook tomato puree in onion mixture for 2 minutes, stirring constantly. Add half-and-half and yogurt. Simmer sauce on low for 10 minutes, stirring frequently. Stop cooking.

Yellow Wavy Line

STEP 4.

Blend cashews until finely ground. Puree sauce in blender until smooth.Blend sauce and pour over skillet chicken. Simmer 10–15 minutes to thicken. Decorate with cilantro.

Yellow Wavy Line

STEP 5.

See also

Chef John's Mulligatawny Soup Recipe