Ingredients
– ½ kg (1.1 lbs) boneless chicken pieces
– ½ to ¾ teaspoon Kashmiri red chili powder or paprika
– ¼ to ⅓ teaspoon salt for first marination
– ¾ to 1 tablespoon lemon juice for first marination
– ⅓ cup Greek yogurt or hung curd for second marination
– ¾ tablespoon ginger garlic paste (or ½ tablespoon finely grated ginger and ½ tablespoon finely grated garlic)
– ⅛ teaspoon turmeric (optional, for second marination)
– ¾ to 1 teaspoon garam masala
– ½ teaspoon cumin powder (optional)
– 1 teaspoon coriander powder (optional)
– 1 teaspoon kasuri methi (optional dried fenugreek leaves)
– ¾ to 1 tablespoon oil for second marination
– 2 to 3 tablespoons butter or ghee for sauce
– 1 2-inch cinnamon piece (optional whole spice)
– 2 to 4 green cardamoms (optional whole spice)
– 2 to 4 cloves (optional whole spice)
– 1½ cups sliced onions (optional, for sautéing)
– 600 grams (1.3 lbs) fresh tomatoes
– 28 whole cashews (soaked in hot water; or alternatively, ¼ to ⅓ cup heavy cream)
– ½ cup water for blending sauce base
– ¾ tablespoon ginger garlic paste for cooking process
– 1 to 2 green chilies (optional, for cooking process)
– 1 to 2 teaspoons Kashmiri chili powder for sauce
– 1 to 1½ teaspoons garam masala for sauce
– ½ to 1½ teaspoons coriander powder (optional, for sauce)
– ½ teaspoon cumin powder (optional, for sauce)
– 1½ cups hot water for sauce, or 1 cup if no cashews
– ½ to ¾ teaspoon salt for adjustments
– 1 teaspoon sugar for adjustments
– ½ tablespoon kasuri methi for adjustments
– ⅓ cup heavy or whipping cream stirred in before serving
– 2 tablespoons chopped coriander leaves for garnish
Instructions
1-First: prepare the chicken by coating ½ kg of boneless pieces with ½ to ¾ teaspoon Kashmiri red chili powder, ¼ to ⅓ teaspoon salt, and ¾ to 1 tablespoon lemon juice, then let it rest for 20 minutes. This initial step tenderizes the meat and sets the base for flavors.
2-Move to the second marination by adding ⅓ cup Greek yogurt, ¾ tablespoon ginger garlic paste, and optional spices like ⅛ teaspoon turmeric, ¾ to 1 teaspoon garam masala, before refrigerating for at least 12 hours. Heat 2 to 3 tablespoons butter in a pan, add optional whole spices such as a 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves, then sauté 1½ cups sliced onions until golden for about 7 minutes if using.
3-Blend 600 grams fresh tomatoes, the sautéed onions, 28 soaked cashews, and ½ cup water into a smooth puree for the sauce base. In the same pan, sauté ¾ tablespoon ginger garlic paste and 1 to 2 green chilies until fragrant, then stir in 1 to 2 teaspoons Kashmiri chili powder off heat, followed by the puree. Cook covered for 12 to 15 minutes until thickened, add 1½ cups hot water, and simmer partially covered for 10 minutes until the sauce is thick and buttery.
4-Grill or pan-fry the marinated chicken until fully cooked and the moisture evaporates, taking care not to overcook it. Add the chicken to the sauce and simmer for 5 to 7 minutes to blend flavors, then adjust with ½ to ¾ teaspoon salt, 1 teaspoon sugar, and ½ tablespoon kasuri methi as needed. Finally, stir in ⅓ cup heavy cream just before serving and garnish with 2 tablespoons chopped coriander leaves.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use thick, strained yogurt for marination to ensure creamy texture.
🌶 Kashmiri red chili powder gives mild heat and vibrant red color.
🥄 Incorporate kasuri methi for authentic butter chicken flavor.
- Prep Time: 15 minutes
- Marination Time: 12 to 48 hours
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Marinating, Grilling, Simmering
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 7 grams
- Sodium: 701 milligrams
- Fat: 23 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 32 grams
- Cholesterol: 119 milligrams