Recipe Index

Ingredients

• For the Marinade:
• 1 lb boneless chicken thighs (cubed)
• 1 lb chicken breast (cubed )
• 1/2 cup greek yogurt (plain )
• 6 cloves garlic (freshly grated )
• 1 tbsp ginger (freshly grated, about 6 grams )
• 2 tsp lemon juice
• 1/2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 tsp salt
• For the Sauce:
• 2 tbsp ghee
• 1 tbsp olive oil
• 1 shallot (finely minced)
• 1/2 tsp turmeric
• 1 1/2 tsp ground cumin
• 1 tsp powdered ginger (optional (I enjoy doing both fresh a powdered in this recipe ))
• 1 tsp garlic powder (optional (I enjoy doing both fresh a powdered in this recipe ))
• 1 tsp salt (adjust to preference !!)
• 1 tsp chili powder
• 1 tsp ground coriander
• 1/3 cup cashews
• 14 oz can diced tomatoes with juice
• 6 cloves garlic (freshly grated)
• 1 tbsp ginger (freshly grated, about 6 grams )
• 1 cup heavy cream
• 1 tbsp garam masala
• 8 tbsp butter, unsalted (cubed )
• 1 tbsp fresh cilantro (chopped )
• 1 tbsp heavy cream (for a heavy cream swirl if desired)

Method

1. Stir the Greek yogurt, lemon juice, grated garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric, paprika and salt together in a large bowl.
2. Add the cubed chicken thighs and breast, coating every piece evenly, cover the bowl, and refrigerate for at least 1 hour, preferably overnight.
3. Heat a large skillet or saucepan over medium-high heat with a little oil and cook the marinated chicken for 6 to 8 minutes, turning occasionally, until charred outside and about 95 percent cooked through; set it aside.
4. In the same pan, melt the ghee with the olive oil over medium heat and sauté the finely minced shallot for about 4 minutes, until soft and fragrant.
5. Add the turmeric, ground cumin, ground coriander, chili powder and salt, plus the powdered ginger and garlic powder if using, and sauté for 1 to 2 minutes until aromatic.
6. Stir in the freshly grated garlic, freshly grated ginger, cashews and the diced tomatoes with their juice, plus 1/3 cup of water.
7. Blend the sauce with an immersion blender, or in a blender, until completely smooth, then return it to the skillet over low heat.
8. Stir in the heavy cream, garam masala and the cubed unsalted butter and simmer for 5 minutes so the flavors combine.
9. Add the cooked chicken to the gravy, stir to coat it well, and simmer for 5 minutes more until the chicken finishes cooking; taste and adjust the seasoning.
10. Scatter the chopped fresh cilantro over the butter chicken, add a swirl of heavy cream if you like, and serve it with naan, over rice, or both.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data