Indian butter chicken

Indian Butter chicken is a deliciously flavorful, spicy and creamy dish that is appreciated by many food lovers all over the world. This classic dish combines tender, juicy chicken meat with a rich and spicy tomato sauce, rounded off with a touch of butter and cream for an irresistibly smooth taste experience. Perfect for those who want to explore Indian cooking or just looking for new India-inspired taste journeys.

---

You will need

2.2 lbs chicken breast, cut into bite-sized pieces (about 1.20-inch cubes)

2 tsp salt

Juice of 1 lemon

Oil or butter for oven baking

Chicken marinade

1.3 cups full-fat yogurt, e.g., Greek yogurt

2 tsp ginger, peeled and finely grated

2 tsp garlic, peeled and finely grated

½ onion (100g peeled weight), chopped

½ jalapeño or other green chili (with heat), chopped

1 tsp Kashmiri chili powder

1 tsp turmeric

2 tsp garam masala

2 tsp coriander powder

2 tsp ground cumin

½ tsp saffron, crushed together with ½ tsp granulated sugar in a mortar and pestle to release the flavor (can be omitted)

Curry sauce

4 tbsp ghee or butter

6 green cardamom pods

5 cloves

1 cinnamon stick

0.85 cups Indian base

1 fresh green chili, finely chopped

3.5 oz cashew nuts, soaked in water for an hour and blended to a puree in a blender together with a little water

3 tbsp tomato puree

1 can (14 oz) crushed tomatoes

Spice mix

1 tsp ground cumin

1 tsp coriander powder

2 tsp Kashmiri chili powder

1 tsp crumbled Kasoori methi (fenugreek leaves)

1 tsp salt

1.7 cups heavy cream

2 tsp honey

For serving

Fresh coriander, chopped

5 shallots, cut into thin slices and fried in ¼ - ½ cup canola oil

Melted ghee or butter

---

How to make it

1. Cut the chicken into large bite-sized pieces.

2.2 lbs chicken breast, cut into bite-sized pieces (about 1.20-inch cubes)

2. Spread the chicken pieces on a baking sheet with edges. Sprinkle with salt and squeeze over lemon juice. Distribute the salt and lemon juice evenly on both sides of the chicken pieces. Rub the mixture into the pieces. Let the chicken stand at room temperature for 20 minutes.

2 tsp salt

Juice of 1 lemon

3. Make the marinade by putting all the ingredients in a blender or food processor and blending it smooth. Strain the marinade into a stainless-steel bowl or a glass bowl that holds the chicken.

1.3 cups full-fat yogurt, e.g., Greek yogurt

2 tsp ginger, peeled and finely grated

2 tsp garlic, peeled and finely grated

½ onion (100g peeled weight), chopped

½ jalapeño or other green chili (with heat), chopped

1 tsp Kashmiri chili powder

1 tsp turmeric

2 tsp garam masala

2 tsp coriander powder

2 tsp ground cumin

½ tsp saffron, crushed together with ½ tsp granulated sugar in a mortar and pestle to release the flavor (can be omitted)

4. Put the chicken pieces together with all the liquid from the baking sheet in the marinade. Mix well and cover with plastic wrap. Put the chicken in the fridge and let it marinate for at least 6 hours but preferably a day.

Prepare the curry sauce

5. Soak the cashew nuts in water for about 1 hour.

3.5 oz cashew nuts, soaked in water for an hour and blended to a puree in a blender

6. Heat half of the ghee or butter in a spacious pot. Add cardamom pods, cloves, and cinnamon stick and fry on high heat while stirring for a minute. Then reduce the heat to medium-high.

2 tbsp ghee or butter

6 green cardamom pods

5 cloves

1 cinnamon stick

7. Add Indian base and green chili. Fry while stirring for 10 minutes.

0.85 cups Indian base

1 fresh green chili, finely chopped

8. Add the spice mix and fry while stirring for 5 minutes.

1 tsp ground cumin

1 tsp coriander powder

2 tsp Kashmiri chili powder

1 tsp crumbled Kasoori methi (fenugreek leaves)

1 tsp salt

9. Blend the cashew nuts to a puree together with a little water and add it together with tomato puree, crushed tomatoes, and cream. Cook on medium heat for 20 minutes.

3.5 oz cashew nuts, soaked in water for an hour and blended to a puree in a blender with a little water

3 tbsp tomato puree

1 can (14 oz) crushed tomatoes

1.7 cups heavy cream

10. Add honey and the remaining ghee or butter. Stir so that the flavors mix.

2 tsp honey

2 tbsp ghee or butter

11. Remove the cinnamon stick from the sauce and pour the sauce into a blender or food processor and blend until the sauce is smooth. Add a little water if the sauce is too thick.

12. Pour the sauce back into the pot and set aside.

Fry the shallots

13. Cut the shallots into thin slices, preferably with the help of a mandolin.

5 shallots, cut into thin slices

14. Heat canola oil in a pan over medium heat. Fry the shallots in the oil for about 5 minutes. Reduce the heat to low and let the shallots fry for 3-4 minutes until they are golden brown.

¼ - ½ cup canola oil

15. Let the onions drain on a paper towel and set aside.

Cook the chicken

16. Preheat the oven to the highest heat 482 °F – 570 °F.

17. Grease an ovenproof dish with edges with oil or melted butter. Remove the chicken pieces from the marinade, shaking off as much of the liquid as possible. Spread the pieces on the tray and brush the chicken with oil or melted butter. Cook them in the oven for 17 - 20 minutes.

Oil or butter for oven baking

18. Heat up the curry sauce and put the chicken pieces in it. Simmer the chicken in the sauce for 10 minutes. Stir occasionally. Add water if the sauce feels too thick. Taste and adjust with spices as needed.

19. Place the chicken on a serving dish and sprinkle with chopped coriander and crispy shallots. Drizzle with some melted ghee or butter.

Fresh coriander, chopped

Crispy shallots

Melted ghee or butter

Serve with rice, a vegetable, and Naan bread.

---