Ingredients
1/2 c. plain or Greek yogurt
1 (1") piece ginger, peeled and finely chopped or grated
2 cloves garlic, finely chopped or grated
2 tsp. garam masala
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground turmeric
Kosher salt
2 lb. boneless, skinless chicken thighs, cut into 1 1/2" cubes
2 tbsp. neutral oil
2 tbsp. ghee or unsalted butter
1 medium yellow onion, finely chopped
Kosher salt
1 (1") piece ginger, peeled and finely chopped or grated
2 garlic cloves, finely chopped or grated
2 tsp. garam masala
1 tsp. ground cumin
1/2 tsp. Indian Kashmiri powder or cayenne pepper
1 (28-oz.) can crushed tomatoes
1 tsp. granulated sugar
1/4 c. unsalted roasted cashews
1/2 c. heavy cream
Chopped cilantro, steamed rice, and naan, for serving
Preparation
Step 1In a large bowl, whisk yogurt, ginger, garlic, garam masala, chili powder, cumin, turmeric, and 2 1/2 teaspoons salt. Stir in chicken and refrigerate at least 1 hour or up to 24. Step 2In a large high-sided skillet over medium-heat heat, heat oil. Add chicken to pan in an even layer and cook, undisturbed, until golden brown on bottom side, 8 to 10 minutes. Using a slotted spoon, transfer chicken to a bowl.
Step 1Without wiping out pan, combine ghee and onions; season with 1 teaspoon salt. Cook, stirring often, until golden brown, 8 to 10 minutes. Add ginger, garlic, garam masala, cumin, and Kashmiri powder and cook, stirring, until fragrant, 30 seconds to 1 minute. Pour in tomatoes and granulated sugar and bring to a simmer. Cook, stirring occasionally, until sauce thickens and deepens in color, 15 to 20 minutes.Step 2Transfer sauce to a blender, add cashews, and blend on high speed until very smooth. Pour sauce back into pan and stir in cream and chicken. Simmer until sauce is thickened and bubbling and chicken is cooked through, 5 to 8 minutes.Step 3Divide chicken among plates. Top with cilantro. Serve with rice and naan alongside.
Can I make this ahead? This dish is an ideal make-ahead meal, as it actually gets better when it sits. You can make the recipe all the way through, without garnishing, a whole day before, then simply reheat when you’re ready to eat. How do I make butter chicken? The recipe starts out by marinating the chicken in a spiced yogurt. Yogurt has both lactic acid and bacteria (the good kind!) in it, which breaks down protein in meat, rendering it more tender after marinating. Letting your chicken marinate for at least 1 hour will yield great flavor and tenderization, but an overnight stint in the fridge will give you even better results. The chicken is then seared until golden before being removed from the pan. All those stuck-on bits will add heaps of flavor to the sauce that you’ll build in that same pan; when the juicy tomatoes hit the hot pan, everything that was stuck on will release and become one with the sauce. To get that ultra-silky texture, the sauce is blended for maximum smoothness. How do I store it? If you have leftovers, store your butter chicken in an airtight container in the fridge for up to 3 days. Made it? Let us know how it went in the comment section below!
