Butter Chicken by @samsweetandspicetreats

50 min
Hard

4 servings

🍗

500 g

Chicken Thighs

🥣

60 ml

Plain Yogurt

🫒

15 ml

Olive Oil

🫚

30 ml

Ginger Garlic Paste

🌿

30 ml

Ground Coriander Seed

🌶️

7.5 ml

Kashmiri Lal Mirch

🟤

5 ml

Cumin

🧂

7.5 ml

Salt

🌰

12 g

Almonds

🥜

15 g

Cashews

🧈

28 g

Unsalted Butter

🧄

1 tbsp

Ginger Garlic Paste

🍬

4 g

Sugar

🍅

410 g

Diced Tomatoes

🛢️

2 tbsp

Dried Coriander Seed

🌶️

7.5 ml

Ground Garam Masala

🌶️

0.5 tsp

Kashmiri Lal Mirch

🧂

0.5 tsp

Salt

💧

240 ml

Water

🥛

60 ml

Heavy Cream

🌿

0.5 tbsp

Kasuri Methi

Preparation Steps

  1. Step 1/18

    Cut the boneless skinless chicken thighs into roughly 1-inch cubes.

    boneless skinless chicken thighs
    🔪knife
    🪵cutting board

  2. Step 2/18

    Combine the chicken thighs, full-fat plain yogurt, olive oil, 1 tablespoon ginger garlic paste, 1 teaspoon ground coriander seed, 1 teaspoon Kashmiri chili powder, ground cumin, and salt in the large bowl.

    boneless skinless chicken thighs
    full-fat plain yogurt
    olive oil
    ginger garlic paste
    ground coriander seed
    Kashmiri chili powder
    ground cumin
    salt
    🥣large bowl
    🥄measuring spoons

  3. Step 3/18

    Cover the bowl and refrigerate the chicken for at least 60 minutes or up to overnight.

    boneless skinless chicken thighs
    🥣large bowl
    🫕lid

  4. Step 4/18

    Soak the almonds and cashews in water overnight, then drain them before blending.

    almonds
    cashews
    water
    🥣large bowl

  5. Step 5/18

    Heat a skillet over medium-high heat and cook the marinated chicken in batches until browned and cooked through.

    boneless skinless chicken thighs
    🥄spatula

  6. Step 6/18

    Melt 1 1/2 tablespoons unsalted butter in a pan over medium heat and add the remaining ginger garlic paste with sugar.

    unsalted butter
    ginger garlic paste
    sugar
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/18

    Sauté the ginger garlic paste and sugar for about 1 minute until fragrant.

    ginger garlic paste
    sugar
    🥄wooden spoon

  8. Step 8/18

    Add the canned diced tomatoes to the pan and cook them for 8 to 10 minutes until excess liquid has evaporated.

    canned diced tomatoes
    🥫can opener
    🥄wooden spoon

  9. Step 9/18

    Stir in the remaining ground coriander seed, ground garam masala, remaining Kashmiri chili powder, and remaining salt.

    ground coriander seed
    ground garam masala
    Kashmiri chili powder
    salt
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/18

    Cook the spiced tomato mixture for 2 to 3 minutes to bloom the spices.

    ground coriander seed
    ground garam masala
    Kashmiri chili powder
    salt
    canned diced tomatoes
    🥄wooden spoon

  11. Step 11/18

    Transfer the tomato mixture to the blender and add the drained soaked almonds and cashews.

    canned diced tomatoes
    almonds
    cashews
    🥄spatula

  12. Step 12/18

    Blend the mixture until it becomes completely smooth and creamy.

    canned diced tomatoes
    almonds
    cashews

  13. Step 13/18

    Return the blended sauce to the pan and stir in 1 cup water until smooth.

    water
    🥄wooden spoon
    🥛measuring cups

  14. Step 14/18

    Bring the sauce to a gentle boil, then add the cooked chicken and heavy cream.

    boneless skinless chicken thighs
    heavy cream
    🥄wooden spoon
    🥛measuring cups

  15. Step 15/18

    Cover the pan and simmer the butter chicken for 5 minutes over low heat.

    boneless skinless chicken thighs
    🫕lid

  16. Step 16/18

    Turn off the heat and stir in the remaining 1/2 tablespoon unsalted butter with the dried fenugreek leaves.

    unsalted butter
    dried fenugreek leaves
    🥄wooden spoon
    🥄measuring spoons

  17. Step 17/18

    Cover the pan and let the butter chicken rest for 10 minutes so the flavors infuse.

    dried fenugreek leaves
    🫕lid

  18. Step 18/18

    Serve hot with saffron rice or naan if desired.

Composition

Ingredients

Types

Oil, Seasoning, Spices, Nuts, Dairy, Sweetener, Liquid

Ingredients

Chicken thighs, Plain yogurt, Olive oil, Ginger garlic paste, Ground coriander seed, Kashmiri Lal Mirch, Cumin, Salt, Almonds, Cashews, Unsalted butter, Sugar, Diced tomatoes, Dried coriander seed, Ground garam masala, Water, Heavy cream, Kasuri Methi

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

High Protein, Gluten-Free, Low Carb

Calories

510 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 16g, Fat: 35g, Fiber: 3g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 3.2mg, Potassium: 620mg, Sodium: 700mg

Vitamins

Vitamin A: 190mcg, Vitamin C: 10mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

large bowl, measuring cups, measuring spoons, knife, cutting board, spatula, wooden spoon, lid, can opener

Appliances

stovetop, blender, refrigerator

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Dinner, Family Meal, Weekend Meal, Entertaining

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, Pakistani, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Smooth, Tender, Velvety, Thick

Flavors

Savory, Rich, Buttery, Creamy, Tomatoey, Aromatic, Mildly Spicy, Nutty, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator)