Butter Chicken


One of the best Indian dishes due to it's wonderful spice flavors.

Butter Chicken


For 4 Person(s)


  • 1 lb(s) Chicken Thighs, boneless and skinless
  • 22 floz Tomatoes, whole, stewed (about 1 1/2 cans)
  • 2 Tbsp(s) Tomato Paste
  • 3 Tbsp(s) Butter, unsalted, melted
  • 8 pod(s) Green Cardamom
  • 2 pod(s) Black Cardamom
  • 1 stick(s) Cinnamon
  • 4 Garlic Cloves, whole
  • 1 tsp(s) Fenugreek Seeds
  • 2 Chili Peppers, minced
  • 2 tsp(s) Garlic Paste
  • 2 tsp(s) Ginger Paste
  • 1/4 cup(s) Cashews, raw
  • 2 cup(s) Water
  • 1 tsp(s) Salt
  • 1 tsp(s) Fenugreek Leaves (methi)
  • 1 tsp(s) Garam Masala
  • 1/3 cup(s) Heavy Cream
  • 1/4 cup(s) Pistachios,Optional as garnish


  • 1/3 cup(s) Yogurt, plain
  • 2 1/4 tsp(s) Ginger Paste
  • 2 1/4 tsp(s) Garlic Paste
  • 1 Tbsp(s) Olive Oil
  • 1 tsp(s) Salt
  • 1 tsp(s) Garam Masala
  • 1/4 tsp(s) Saffron, crushed

Butter Chicken Directions

  1. For the Marinade
  2. Mix the yogurt, ginger, garlic, olive oil, salt, garam masala, and saffron.
  3. Place the chicken into a large zip-lock bag. Pour the marinade mix on the chicken. Zip it closed and knead the chicken until it's well coated. Refrigerate at least overnight, two days is better.
  4. For the Sauce
  5. Puree the whole tomatoes and tomato paste in a food chopper or blender. In a large sauce pan melt the butter and add the green cardamom, black cardamom, cinnamon, and garlic. Saute until the garlic cloves soften.
  6. Add the fenugreek seed, chili peppers, garlic and ginger paste, and saute until fragrant.
  7. Add the tomato puree and cook on med-low (3 of 10) until the mixture thickens (about 50 minutes). Stir reguarly. While cooking the tomato mixture, sear the chicken on a grill or in the oven broiler. Allow meat to rest 5 minutes. Then cut into large pieces.
  8. Make a cashew milk by blending the cashews and water.
  9. Once the tomato mix carmelizes, add the cashew milk and whisk it to blend. Pour the mixture through a fine wire strainer to remove any solids. Whisking the mixture while in the strainer makes the process faster.
  10. Return the strained sauce to a medium pot, add the chicken, salt, fenugreek leaves and garam masala. Cover and cook on med-low heat (4 of 10) until the chicken is done. Remove from heat, add the cream and whisk until smooth.
  11. Serve over rice. Garnish with a line of cream and cilantro leaves.


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