Ingredients
Chicken & Marinade
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced ginger
- 3 garlic cloves, minced
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon salt
Sauce
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 medium yellow onion, diced
- 2 teaspoons minced ginger
- 3 garlic cloves, minced
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ cup raw cashews
- 1 tablespoon coconut sugar (or other sweetener)
- 1 (15-ounce) can crushed tomatoes
- 1 cup water
- 2 tablespoons unsalted butter (or ghee)
- ½ cup heavy cream (or coconut cream)
To Serve
- Basmati rice, cooked
- Freshly chopped cilantro
Instructions
- Dice the chicken. Cut the chicken into 1-inch pieces and place them in a bowl to prepare for marination.
- Marinate the chicken. Add the Greek yogurt, lemon juice, minced ginger, minced garlic, Kashmiri red chili powder, garam masala, ground turmeric, and salt to the bowl with chicken. Stir well to coat all pieces evenly, cover the bowl, and refrigerate for at least one hour or up to overnight to deepen flavors.
- Cook the chicken. Heat the olive or avocado oil in a large sauté pan over medium-high heat. Once hot, add the marinated chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until the chicken turns opaque and is mostly cooked through. Remove chicken from pan and set aside.
- Make the sauce base. In the same pan, add diced onions and sauté for 3 to 4 minutes until softened and translucent, scraping up any browned bits from the chicken.
- Add spices and additional ingredients. Stir in minced ginger, minced garlic, Kashmiri red chili powder, garam masala, ground coriander, and ground cumin. Cook for about one minute until fragrant. Then add raw cashews, crushed tomatoes, coconut sugar, and water. Stir everything together, reduce heat to low, and let it simmer gently for 5 minutes to meld flavors and soften cashews.
- Blend the sauce. Carefully transfer the sauce mixture into a high-powered blender. Blend for about one minute until the sauce becomes smooth, creamy, and homogeneous.
- Prepare the creamy sauce. Return the pan to medium heat and wipe it clean if desired to remove residues. Pour the blended sauce back into the pan, then add unsalted butter and heavy cream. Stir well to combine into a rich, velvety sauce base.
- Combine chicken and sauce. Add the cooked chicken pieces back into the pan with the creamy sauce. Stir gently for 3 to 5 minutes over medium heat until the chicken is fully warmed through and well-coated with the sauce.
- Serve. Spoon the butter chicken over cooked basmati rice and garnish with freshly chopped cilantro for a fragrant, inviting finish. Enjoy this comforting and flavorful dish immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and butter with ghee or additional oil.
- Marinating the chicken overnight will intensify the flavors and tenderize the meat further.
- Use Kashmiri red chili powder for a vibrant color and mild heat; if unavailable, substitute with paprika but reduce the quantity.
- Blending the sauce creates a silky texture and helps incorporate the cashews smoothly.
- Serve with naan bread or steamed vegetables as an alternate to basmati rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
