Butter Chicken by @samsweetandspicetreats

1h45
Hard

4 servings

🍗

500 g

Chicken Thighs

🥣

60 ml

Plain Yogurt

🫒

15 ml

Olive Oil

🧄

30 ml

Ginger Garlic Paste

🌿

21 g

Ground Coriander Seed

🌶️

3.8 g

Kashmiri Lal Mirch

🟤

2.1 g

Cumin

🧂

6 g

Salt

🌰

11 g

Almonds

🥜

14 g

Cashews

🧈

28 g

Unsalted Butter

🧄

1 tbsp

Ginger Garlic Paste

🍬

4 g

Sugar

🍅

410 g

Diced Tomatoes

🛢️

2 tbsp

Dried Coriander Seed

✨

3.5 g

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 1/19

    Soak the almonds and cashews in water overnight, or for at least 8 hours.

    almonds
    cashews
    water
    🥣large bowl

  2. Step 2/19

    Cut the chicken thighs into roughly 1-inch cubes.

    boneless skinless chicken thighs
    🔪chef's knife
    🪵cutting board

  3. Step 3/19

    Combine the chicken with yogurt, olive oil, 1 tablespoon ginger garlic paste, 1 teaspoon ground coriander seed, 1 teaspoon Kashmiri chili powder, cumin, and salt in a 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

  4. Step 4/19

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

    boneless skinless chicken thighs
    🥣large bowl

  5. Step 5/19

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

    boneless skinless chicken thighs
    🍳skillet
    🍴spatula

  6. Step 6/19

    Melt 1 1/2 tablespoons of the butter in a saucepan over medium heat.

    unsalted butter
    🍲saucepan
    🥄measuring spoons

  7. Step 7/19

    Add the remaining 1 tablespoon ginger garlic paste and sugar, then sauté until fragrant.

    ginger garlic paste
    sugar
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/19

    Stir the diced tomatoes into the saucepan and cook for 8 to 10 minutes until most excess liquid has evaporated.

    canned diced tomatoes
    🍲saucepan
    🥄wooden spoon

  9. Step 9/19

    Add the remaining 2 tablespoons ground coriander seed, garam masala, remaining 1/2 teaspoon Kashmiri chili powder, and remaining salt.

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

  10. Step 10/19

    Cook the tomato spice mixture for 2 to 3 minutes, stirring frequently.

    🍲saucepan
    🥄wooden spoon

  11. Step 11/19

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

    almonds
    cashews
    🍲saucepan

  12. Step 12/19

    Blend the mixture until completely smooth and creamy.

  13. Step 13/19

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

    water
    🍲saucepan
    🥄wooden spoon
    🥄measuring cups

  14. Step 14/19

    Bring the sauce to a gentle boil over medium heat.

    🍲saucepan
    🥄wooden spoon

  15. Step 15/19

    Add the cooked chicken and heavy cream to the boiling sauce, then stir until evenly coated.

    boneless skinless chicken thighs
    heavy cream
    🍲saucepan
    🥄wooden spoon
    🥄measuring cups

  16. Step 16/19

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

    🍲saucepan
    🫕lid

  17. Step 17/19

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

    unsalted butter
    dried fenugreek leaves
    🍲saucepan
    🥄wooden spoon
    🥄measuring spoons

  18. Step 18/19

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

    🍲saucepan
    🫕lid

  19. Step 19/19

    Serve the butter chicken over saffron rice.

    saffron rice
    🍴spatula

Composition

Ingredients

Types

Oil, Seasoning, Herbs and Spices, Nuts, Dairy, Sweeteners, Liquids

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, Garam masala, Water, Heavy cream, Kasuri Methi

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Gluten-free, Low-carb, High-protein

Calories

660 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 57g, Fat: 31g, Fiber: 4g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 125mg, Iron: 3.8mg, Potassium: 720mg, Sodium: 760mg

Vitamins

Vitamin A: 280mcg RAE, Vitamin C: 12mg, Vitamin B12: 0.9mcg, Vitamin D: 0.8mcg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

30 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

large bowl, measuring cups, measuring spoons, chef's knife, cutting board, skillet, saucepan, wooden spoon, spatula, lid

Appliances

refrigerator, stovetop, blender

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Family meal, Comfort food

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Velvety, Tender, Saucy, Fluffy

Flavors

Rich, Buttery, Tomatoey, Aromatic, Mildly spicy, Tangy, Nutty, Savory

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 (Cool completely within 2 hours,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze without rice for best texture,Thaw overnight in the refrigerator)