Butter Chicken is one of the most popular Indian dishes in the world. The chicken is incredibly tender and packed with flavor from my yogurt marinade. The sauce is so incredibly delicious, you’ll want gobble it up with a spoon!
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 6
Calories: 564
Course: Main Course
Ingredients
4 - 5chicken breasts, medium sized boneless skinless, sliced into cubes
Chicken Marinade
5garlic cloves, finely minced
Juice of 1 lemon
3tbspplain Greek yogurt, or plain yogurt of choice
2tbps plain Greek yogurt, or plain yogurt of choice or cream
Accompaniments
Cooked rice
Naan bread
Yogurt or cream for serving
Parsely or cilantro for topping
Instructions
Combine all chicken marinade ingredients with the cubed chicken and marinate in fridge for at least 30 minutes – 2 hours.
For the sauce, in a large sauce pot or frying pan with high edges, sauté the onions, garlic, and ginger in oil for 2-3 minutes until softened and lightly browned on medium heat.
Add in the garam masala, ground coriander, chili powder, turmeric and cashews (if using). Toast for 1-2 minutes, stirring continuously.
Add in the chicken broth and stir to combine. Use your spatula to scrape the bottom of your pan to lift any browned bits. Add to a blender with the tomato sauce.
Blend the sauce until smooth (or use a handheld immersion blender). Pour the sauce back into the sauce pot or frying pan with high edges.
In a frying pan on medium heat, sauté the marinated chicken for 4-5 minutes until cooked through.
Add the chicken to the sauce and stir to combine.
Stir in the honey.
Simmer for 10-15 minutes until the chicken is tender.
Add in the yogurt (or cream) and stir to combine.
Serve with rice and naan bread. (optional: serve topped with a scoop of yogurt or cream)