This butter chicken recipe is rich, creamy, and easy to make at home. Serve this tasty curry with rice and naan for a restaurant-worthy Indian meal.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
552 Calories
Recipe Instructions
Step 1
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Step 2
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Step 3
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Step 4
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.
Step 5
Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
Step 6
Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
Step 7
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
Step 8
Gather the ingredients.
Ingredients
1 tablespoon lemon juice
1 cup half-and-half
salt and ground black pepper to taste
4 cloves garlic, minced
1 yellow onion, chopped
1 teaspoon ground cumin
3 tablespoons butter, divided
2 teaspoons garam masala
1 bunch fresh cilantro, stems removed
1 cup tomato puree
2 teaspoons chopped fresh ginger
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
0.5 teaspoon ground cardamom
0.5 teaspoon ground cayenne pepper
0.25 cup plain yogurt
0.33333334326744 cup cashews
1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
