This butter chicken recipe is so delicious, flavorful, and easy to prepare at home. My entire family loves this curry. Serve over warm basmati rice along with some naan bread for a delicious Indian meal.
- garam masala : 2 tsp
- tandoori masala powder : 2 tsp
- Madras curry powder : 2 tsp
- ground cumin : 1 tsp
- ground cardamom : 0.5 tsp
- ground cayenne pepper : 0.5 tsp
- salt and ground black pepper to taste : 0 piece
- boneless, skinless chicken thighs, cut into bite-size pieces : 1.5 pound
- butter, divided : 3 Tbsp
- yellow onion, chopped : 1 piece
- garlic, minced : 4 clove
- lemon juice : 1 Tbsp
- chopped fresh ginger : 2 tsp
- tomato puree : 1 cup
- half-and-half : 1 cup
- plain yogurt : 0.25 cup
- cashews : 0.33333 cup
- fresh cilantro, stems removed : 1 bunch
Stages of cooking
Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.