Butter chicken with overnight marinade and cashew cream sauce.
Kasuri methi (dried fenugreek leaves) is essential for authentic flavor. Cashew cream adds body and richness beyond regular cream.
The sauce can be made ahead and refrigerated. Charring under the broiler mimics tandoor cooking.
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs
- ¾ cup Plain whole-milk yogurt
- 2 tbsp Fresh lemon juice
- 1 tbsp Garam masala (for marinade)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground turmeric
- 1 ½ tbsp Kashmiri chili powder
- 1 ½ tsp Salt
- ½ cup Raw cashews, soaked in hot water 30 minutes
- 8 tbsp Butter
- 1 Yellow onion, diced
- 8 Garlic cloves, minced
- 3 tbsp Fresh ginger, grated
- 2 cup Tomato puree
- 1 tsp Garam masala (for sauce)
- 2 tbsp Kasuri methi (dried fenugreek leaves)
- ¾ cup Heavy cream
- 1 tsp Sugar
- ¼ cup Fresh cilantro
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs
- ¾ cup Plain whole-milk yogurt
- 2 tbsp Fresh lemon juice
- 1 tbsp Garam masala (for marinade)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground turmeric
- 1 ½ tbsp Kashmiri chili powder
- 1 ½ tsp Salt
- ½ cup Raw cashews, soaked in hot water 30 minutes
- 8 tbsp Butter
- 1 Yellow onion, diced
- 8 Garlic cloves, minced
- 3 tbsp Fresh ginger, grated
- 2 cup Tomato puree
- 1 tsp Garam masala (for sauce)
- 2 tbsp Kasuri methi (dried fenugreek leaves)
- ¾ cup Heavy cream
- 1 tsp Sugar
- ¼ cup Fresh cilantro
Instructions
Marinate chicken overnight
Combine chicken with yogurt, lemon juice, garam masala for marinade, cumin, coriander, turmeric, 1 tablespoon Kashmiri chili, and 1 teaspoon salt. Mix thoroughly. Cover and refrigerate at least 2 hours, preferably overnight.
Ingredients
- chicken thighs (2 lb)
- yogurt (¾ cup)
- lemon juice (2 tbsp)
- garam masala (1 tbsp)
- cumin (1 tsp)
- coriander (1 tsp)
- turmeric (½ tsp)
- Kashmiri chili (1 tbsp)
- salt (1 tsp)
Char chicken and make cashew cream
Preheat broiler to high. Arrange marinated chicken on a foil-lined baking sheet. Broil 5 to 6 minutes per side until charred in spots and cooked through. Meanwhile, drain soaked cashews and blend with 0.5 cup water until completely smooth.
Equipment
- grill pan or broiler
- blender
Ingredients
- soaked cashews (½ cup)
Build the sauce
Melt 6 tablespoons butter in a large skillet over medium heat (325-350°F surface). Add onion and cook 8 minutes until golden. Add garlic and ginger, cook 2 minutes. Add remaining Kashmiri chili and garam masala for sauce. Stir 30 seconds. Add tomato puree and 0.5 teaspoon salt. Simmer 10 minutes. Transfer to blender (carefully) and blend until smooth. Return to skillet.
Equipment
- large skillet
- blender
Ingredients
- butter (6 tbsp)
- onion, diced
- garlic, minced
- ginger, grated (3 tbsp)
- Kashmiri chili (½ tbsp)
- garam masala (1 tsp)
- tomato puree (2 cup)
- salt (½ tsp)
Finish and serve
Stir cashew cream, heavy cream, remaining 2 tablespoons butter, and sugar into the sauce. Crush fenugreek leaves between your palms and add to sauce. Cut chicken into pieces and add to sauce. Simmer gently 5 minutes. Garnish with cilantro. Serve with basmati rice and naan.
Ingredients
- heavy cream (¾ cup)
- butter (2 tbsp)
- sugar (1 tsp)
- kasuri methi (2 tbsp)
- cilantro (¼ cup)
Before you cook
Cook notes
- • Kasuri methi (dried fenugreek leaves) is essential for authentic flavor.
- • Cashew cream adds body and richness beyond regular cream.
- • Charring under the broiler mimics tandoor cooking.
- • The sauce can be made ahead and refrigerated.
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