Butter Chicken

Ingredients

• 3 kg Boneless chicken breasts (cut into large pieces)
• 100 ml Olive oil or sunflower oil (for cooking and marination)
• 200 g Plain yogurt (for the marination)
• 8 Garlic cloves (1 tbsp minced garlic for the marination, the rest added later)
• 30 g Fresh ginger (grated, 1 tbsp for the marination + the rest at the end)
• 15 g Turmeric powder (1 tbsp)
• ½ c. à café Ground black pepper (to taste)
• 10 g Ground coriander (1 tbsp)
• 10 g Garam masala (1 tbsp)
• 5 g Ground cumin (1 tsp)
• 15 g Sweet paprika (1 tbsp)
• 5 g Dried fenugreek leaves (small handful, add at the end)
• 2 c. à café Salt (to taste)
• 30 ml Lemon juice (2 tbsp, added during cooking)
• 1 Cinnamon stick (about 5 cm)
• 2 Bay leaves
• 5 Cardamom seeds
• 5 Cloves
• 2 g Mace (nutmeg covering)
• 2 Star anise
• 4 Yellow onions (large, finely chopped)
• 2 Fresh tomatoes (diced)
• 2 boîtes (400 g chacune) Canned crushed tomatoes
• 1 boîte (400 g) Canned whole peeled tomatoes
• 100 g Shelled cashews (rinsed)
• 10 g White sugar (2 tsp, to balance acidity)
• 250 g Butter (or ghee) (for the final sauce)
• 250 ml Thick fresh cream (to make the sauce silky)
• 10 g Fresh cilantro (small handful, chopped for garnish)
• 5 g Fresh mint (a few leaves, for garnish)
• quelques Saffron (threads) (optional, for rice color)
• 1.5 kg Basmati rice (rinsed several times before cooking)
• 1 c. à café Cumin seeds (for the rice)

Instructions

1. Clean and soak the chicken

   Rinse the chicken pieces under cold water, place them in a bowl with water, the juice of two lemons and a generous teaspoon of salt. Let rest for 15 minutes, then rinse again.

   Time: PT15M

2. Marinate the chicken

   In a large bowl, combine the chicken with the yogurt, 1 tbsp minced garlic, 1 tbsp grated ginger, the turmeric, ground coriander, garam masala, cumin, paprika, fenugreek leaves, salt and pepper. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

   Time: PT30M

3. Quick smoking (optional)

   Place a small ember in the center of the chicken, cover with aluminum foil and let sit for 5 minutes. Remove the ember and foil before cooking.

   Time: PT5M

4. Cook the chicken

   Heat 2 tbsp oil and 1 tbsp butter in the large pot over medium heat. Add the marinated chicken and brown for 10 minutes while stirring, then add the remaining lemon juice and cook 5 more minutes.

   Time: PT15M

   Temperature: feu moyen

5. Add aromatic spices

   Stir in the cinnamon stick, bay leaves, cardamom seeds, cloves, mace, star anise, the remaining ginger and garlic. Sauté for 10 minutes over medium heat.

   Time: PT10M

   Temperature: feu moyen

6. Sauté the onions

   Add the chopped onions to the pot, cover and cook until they become translucent and lightly golden, about 10 minutes.

   Time: PT10M

   Temperature: feu moyen

7. Season further

   Sprinkle 1 tsp paprika, 1 tsp ground coriander, 1 tsp garam masala and add the remaining fenugreek leaves or a pinch of curry. Mix for 5 minutes.

   Time: PT5M

   Temperature: feu moyen

8. Add tomatoes and cashews

   Add the diced fresh tomatoes, the two cans of crushed tomatoes, the can of peeled tomatoes, the rinsed cashews and the 2 tsp sugar. Stir and let simmer over low heat for 20 minutes.

   Time: PT20M

   Temperature: feu doux

9. Cooking the basmati rice

   Rinse the basmati rice several times. In a saucepan, bring 3 L of water to a boil with the spices (cinnamon, bay leaf, cardamom, star anise, cloves, cumin). Add the rice, cover and cook for 10 minutes, then drain.

   Time: PT15M

   Temperature: feu moyen

10. Blend the sauce

    Remove the cinnamon sticks, bay leaves, star anise and cloves. Use an immersion blender to reduce the sauce to a smooth purée. Pass through a sieve if an ultra‑creamy texture is desired.

    Time: PT5M

11. Creamy finishing

    Return the sauce to low heat, stir in the butter in pieces and the fresh cream. Stir until the butter melts and the sauce is glossy, about 5 minutes.

    Time: PT5M

    Temperature: feu doux

12. Reincorporate the chicken

    Add the cooked chicken to the sauce, gently mix and heat for 5 minutes so the flavors meld.

    Time: PT5M

    Temperature: feu doux

13. Plating and serving

    Place the basmati rice on plates, top with butter chicken, garnish with fresh cilantro, mint, a drizzle of cream and a few fenugreek leaves. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

55 g

Fat

28 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless chicken breasts: Boneless chicken thighs
• Instead of Olive oil or sunflower oil: vegetable oil
• Instead of Plain yogurt: thick sour cream, buttermilk
• Instead of Garlic cloves: garlic powder
• Instead of Fresh ginger: ground ginger
• Instead of Dried fenugreek leaves: fenugreek powder, curry powder
• Instead of Shelled cashews: almonds, macadamia nuts
• Instead of White sugar: cane sugar
• Instead of Butter (or ghee): ghee, coconut oil
• Instead of Thick fresh cream: whole liquid cream
• Instead of Basmati rice: jasmine rice

Equipment Needed

• Large pot (or Dutch oven)
• Chef's knife
• Cutting board
• Fine grater
• Immersion blender
• Fine sieve or strainer
• Rice pot
• Tablespoons and teaspoons
• Wooden spatula

Critical Steps — Do Not Skip

• Marinate the chicken for at least 30 minutes for tender, flavorful meat.
• Cook the chicken without burning to keep a juicy texture.
• Sauté the onions until translucent, otherwise they will stay crunchy.
• Blend the hot sauce carefully to avoid splatters.
• Incorporate the butter and cream over low heat to achieve a silky sauce.

Chef Tips from the Video

• Use ghee instead of butter for a more authentic flavor.
• Lightly toast the spices (cinnamon, cardamom, cloves) before adding to intensify their aromas.
• Serve with naan or roti in addition to rice to vary textures.

Troubleshooting

Storage

Refrigerator: Store the sauce and chicken separately in airtight containers for 3 days.

Freezer: The sauce freezes for 2 months; cooked chicken freezes for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for even more intense flavors.
• Prepare the sauce the day before, gently reheat before adding butter and cream.
• Cook the basmati rice ahead of time, steam it to reheat before serving.