Butter Chicken

A rich and creamy butter chicken made with tender marinated chicken in a flavorful tomato-based sauce with warm spices, cashews, and heavy cream. Serve over basmati rice with naan bread for a comforting homemade Indian dinner.

Prep Time35

Cook Time25

Total Time1

Course: Dinner, Main Course

Cuisine: Indian

Keyword: Chicken, Comfort Food, Dinner, Family Dinner, Homemade, The Cooking Mawma

Servings: servings

Ingredients

For the Chicken

3 chicken breasts about 1.5 lbs, cubed
3 tbsp non-fat plain greek yogurt
4 garlic cloves grated
1 tsp fresh ginger grated
1 tbsp salt
2 tsp garam masala
2 tsp turmeric
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tbsp olive oil

For the Sauce

4 tbsp ghee or butter divided
1 small white onion chopped
1 tbsp garlic minced
1 tbsp fresh ginger minced
2 8 oz cans tomato sauce
1 tbsp garam masala
2 tsp chili powder
1 tsp turmeric
1/2 cup cashews
1 1/2 cups heavy cream
1 cinnamon stick
cilantro for garnish
basmati or jasmine rice for serving
naan bread for serving

Instructions

Cube chicken breasts. In a bowl, combine chicken with yogurt, grated garlic, grated ginger, olive oil, salt, garam masala, turmeric, cumin, chili powder, and paprika. Marinate for 30 minutes up to 24 hours.
Heat 2 tablespoons ghee in a large pan over medium-high heat. Cook marinated chicken for 4 minutes on each side until golden. Remove chicken from pan and set aside.
In the same pan, add remaining 2 tablespoons ghee. Cook chopped onion for 2-3 minutes, then add minced garlic and ginger and cook for another 2-3 minutes.
Add tomato sauce, garam masala, chili powder, turmeric, heavy cream, and cashews. Cook for 3 minutes. Transfer sauce to a blender and blend until smooth.
Return blended sauce to the pan on low heat. Add chicken and cinnamon stick. Cook for 10-15 minutes, allowing the sauce to simmer and thicken. Top with fresh cilantro and serve over rice with naan bread.

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