Name: Butter Chicken Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: For Marinating the Chicken :; 1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note); 1/4 cup (60ml) plain Greek yogurt, store-bought or homemade; 1 tablespoon garam masala, store-bought or homemade; 2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much); 1 teaspoon kala namak (black salt) (optional, see note); One 1-inch piece fresh ginger (1/2 ounce; 14g), peeled and finely grated; 2 pounds (900g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces; For the Makhani Sauce :; 1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note); 2 whole dried chile de arbol (see note); 1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note); 1 whole clove; 1 tablespoon garam masala, store-bought or homemade; 1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much); One 28-ounce (800g) can whole fire-roasted tomatoes with their juices (see note); 1 oz (28g) raw cashews (about 12 to 15); 1 1/4 cups water (295ml), divided; 2 tablespoons (30ml) canola oil or other neutral-flavored oil; 1 medium white onion, peeled and cut into 1/2-inch dice; 1/4 teaspoon baking soda; One 1-inch piece of ginger (1/2 ounces; 14g), peeled and thinly sliced; 4 medium cloves garlic, smashed and roughly chopped; 1/2 cup (120ml) heavy cream, plus more for drizzling; 4 tablespoons (60g) unsalted butter, cut into 4 pieces; Warm long-grain rice, for serving

Ingredients

(Servings: 6)

1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note)

1/4 cup (60ml) plain Greek yogurt, store-bought or homemade

1 tablespoon garam masala, store-bought or homemade

2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much)

1 teaspoon kala namak (black salt) (optional, see note)

One 1-inch piece fresh ginger (1/2 ounce; 14g), peeled and finely grated

2 pounds (900g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces

1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note)

2 whole dried chile de arbol (see note)

1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note)

1 whole clove

1 tablespoon garam masala, store-bought or homemade

1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much)

One 28-ounce (800g) can whole fire-roasted tomatoes with their juices (see note)

1 oz (28g) raw cashews (about 12 to 15)

1 1/4 cups water (295ml), divided

2 tablespoons (30ml) canola oil or other neutral-flavored oil

1 medium white onion, peeled and cut into 1/2-inch dice

1/4 teaspoon baking soda

One 1-inch piece of ginger (1/2 ounces; 14g), peeled and thinly sliced

4 medium cloves garlic, smashed and roughly chopped

1/2 cup (120ml) heavy cream, plus more for drizzling

4 tablespoons (60g) unsalted butter, cut into 4 pieces

Warm long-grain rice, for serving

Butter Chicken Recipe

Ingredients

For Marinating The Chicken

For The Makhani Sauce

Steps

Nutrition Facts

Comments

Butter Chicken Recipe

Ingredients

For Marinating The Chicken

For The Makhani Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts