The Superior Butter Chicken

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into 1‑inch cubes)
• 0.5 cup Plain Yogurt (full‑fat, for marinating)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Salt (adjust to taste)
• 2 tsp Garam Masala (store‑bought)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Chili Powder (adjust heat level)
• 4 tbsp Ghee (clarified butter, divided)
• 1 piece Onion (medium, finely diced)
• 2 tbsp Tomato Paste (for depth of flavor)
• 1 cup Canned Diced Tomatoes (drained)
• 0.25 cup Cashews (soaked 15 min, then blended)
• 0.5 cup Heavy Cream (full‑fat)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 0.5 cup Water (optional, to thin sauce)

Instructions

1. Marinate Chicken

   In a mixing bowl combine the cubed chicken thighs, plain yogurt, ginger‑garlic paste, salt, garam masala, turmeric, and chili powder. Mix until every piece is coated. Cover and let sit at room temperature for 30 minutes or refrigerate up to 2 hours.

   Time: PT30M

2. Soak and Blend Cashews

   Place cashews in a small saucepan, cover with warm water and soak for 15 minutes. Drain and transfer to the blender, adding a splash of water, then blend until completely smooth.

   Time: PT15M

3. Sauté Onion and Spices

   Heat 2 tbsp ghee in a large skillet over medium heat. Add the diced onion and sauté 5 minutes until translucent. Stir in the remaining ginger‑garlic paste and cook 1 minute. Sprinkle garam masala, turmeric, and chili powder, stirring for 30 seconds. Add tomato paste and toast for 2 minutes, stirring constantly.

   Time: PT8M

4. Build the Sauce

   Add the drained canned tomatoes and the cashew paste to the skillet. Stir and bring to a gentle simmer. Pour in the heavy cream, stir, and let the sauce thicken for about 3 minutes. If the sauce looks too thick, add water a tablespoon at a time.

   Time: PT5M

5. Simmer Chicken in Sauce

   Add the marinated chicken (including any leftover yogurt mixture) to the sauce. Reduce heat to low, cover, and simmer 10‑15 minutes until the chicken is cooked through and tender. Stir occasionally. Sprinkle crushed fenugreek leaves, stir, and cook another 1 minute.

   Time: PT15M

6. Finish and Serve

   Remove the pan from heat. Garnish with chopped fresh cilantro and, if desired, drizzle a final teaspoon of ghee. Serve hot with basmati rice or naan.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g