Butter Chicken – Indian Style
For Marinade
For Gravy Base
For Final Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Debone and Cut Chicken
Debone 2 chicken thighs, remove skin, and cut the meat into bite-sized pieces.
Marinate Chicken
In a bowl, add the chicken pieces. Add 1 tsp salt, 1 tbsp ginger-garlic paste, 5 tbsp yogurt, juice from 1/2 lemon, 1/2 tsp turmeric powder, 1/2 tsp paprika powder, and 1/4 tsp chili powder. Mix well to coat the chicken. Let it for at least in the fridge.
Sauté Gravy Base Ingredients
In a pan, heat 2 tablespoons of oil. Add roughly chopped red onion and until translucent. Add 1/4 cup cashew nuts and 4-5 cherry tomatoes. until tomatoes soften (approx. ).
Blend Gravy Base
Transfer the ingredients to a blender. Add a little water if needed to achieve a smooth paste. Blend until smooth.
Fry Marinated Chicken
In the same pan, melt 2-3 tablespoons of butter. Add the chicken pieces and fry until lightly browned and cooked through (approx. ). Remove chicken from the pan and set aside.
Sauté Ginger-Garlic
In the same pan, add 1 teaspoon of fresh ginger-garlic paste and for until fragrant.
Cook Gravy with Spices
Pour the blended onion-cashew-tomato paste into the pan. Add 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix well and cook the masala until the oil separates from the gravy (approx. ).
Combine and Finish
Add the fried chicken pieces back into the gravy. Stir well. Pour in 1/4 cup milk cream and mix gently. Garnish with fresh coriander leaves.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate Chicken30 minutes
In a bowl, add the chicken pieces. Add 1 tsp salt, 1 tbsp ginger-garlic paste, 5 tbsp yogurt, juice from 1/2 lemon, 1/2 tsp turmeric powder, 1/2 tsp paprika powder, and 1/4 tsp chili powder. Mix well to coat the chicken. Let it marinate for at least 30 minutes in the fridge.
Variations
Simple ways to adapt this recipe.
- The chicken bones can be
The chicken bones can be cooked separately with green chilies, local ginger, and bamboo shoot for a Naga-style dish.
Helpful Tips
Small details that can improve the final result.
Your Notes
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