This easy butter chicken recipe is a great alternative to your regular takeout. This creamy curry comes together easily, and it's mild in spice but rich in flavor!
In a large bowl, add chicken and all marinade ingredients.
1 teaspoon salt, ½ lemon, 3 tablespoons yogurt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons chilli, 1 ½ teaspoons ginger, 2 teaspoons garam masala, ½ teaspoon black pepper
Mix well and let chicken marinate for at least 2 hours (or overnight).
In a large pan, add water, chopped tomatoes, tomato paste, sliced onion, garlic, bay leaves, cardamom pods, cinnamon, garam masala, chili powder, paprika, cashew nuts, and salt.
1 cup water, 2 tomatoes, 4 tablespoons tomato paste, 1 onion, 3 garlic cloves, 2 bay leaves, 2 cardamom pods, ½ teaspoon cinnamon, 2 teaspoons garam masala, 1 ½ teaspoons chilli powder, 1 teaspoon paprika, 2 tablespoons cashew nuts, 1 pinch salt
Let it simmer on medium heat for 1 hour.
Remove cardamom pods and bay leaves.
Add the mixture to a blender and pulse for 3 minutes, until creamy and saucy.
Strain the sauce, then set aside in a bowl.
In the same pan, add 2 tablespoons of butter.
4 tablespoons unsalted butter
Add chicken and cook on medium heat for 7-8 minutes on each side, until thoroughly cooked.
Add the strained sauce, the remaining 2 tablespoons of butter, and the heavy cream.
4 tablespoons unsalted butter, 1 cup heavy cream
Simmer for 7 minutes.
Remove from heat, garnish with cilantro and lime, and serve with steamed rice.
1 tablespoon fresh cilantro, ½ lime
Video
Notes
Storage: Store butter chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.