Butter Chicken Recipe – Kashmiri Chili & Cashew Cream Delight

Last Updated on 2 months by Neha Deshmukh

Butter Chicken Recipe – Kashmiri Chili & Cashew Cream Delight

Hey everyone! If you’ve ever craved that rich, creamy, and utterly addictive Butter Chicken you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few attempts, but trust me, the effort is so worth it. This recipe is my go-to, and I’m excited to share it with you. It’s a little bit of work, but the explosion of flavors will have you hooked!

Why You’ll Love This Recipe

This isn’t just a Butter Chicken recipe; it’s the Butter Chicken recipe you’ll make again and again. We’re building layers of flavor, starting with a beautifully marinated chicken and finishing with a silky-smooth sauce. The Kashmiri chili powder gives it that gorgeous color and mild heat, while the cashews add a subtle sweetness and incredible richness. It’s comfort food at its finest, perfect for a cozy night in or a special occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 500 grams boneless chicken, cut into bite-sized pieces
• 0.75-1 tablespoon lemon juice
• 0.25-0.33 teaspoon salt
• 0.5-0.75 teaspoon Kashmiri red chili powder
• 0.75-1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 0.75-1 cup Greek yogurt
• 2 tablespoons butter
• 1.5 cups tomatoes, roughly chopped
• 28 whole cashews

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish, so here are my tips:

• Kashmiri Red Chili Powder: This is key for the vibrant red color and mild heat. Don’t substitute with regular chili powder, as it will be too spicy! You can find it at most Indian grocery stores, or online.
• Cashews: These create the luxurious creamy texture of the sauce. Using whole cashews and soaking them before blending gives the smoothest result.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully aromatic flavor. Crush it between your palms before adding to release its fragrance.
• Greek Yogurt: I prefer Greek yogurt for its thickness, which helps tenderize the chicken. But feel free to use plain yogurt – just make sure it’s not too watery. In some parts of India, dahi (traditional yogurt) is used, which has a slightly tangier flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with lemon juice, salt, Kashmiri red chili powder, and garam masala. Give it a good mix and let it rest for about 20 minutes. This tenderizes the chicken and infuses it with flavor.
2. Now, add the Greek yogurt and kasuri methi to the chicken. Mix well, ensuring everything is coated. Cover and refrigerate for at least 12 hours, or even overnight. The longer it marinates, the more flavorful it will be!
3. Time to cook the chicken! You can grill it in a pan with a little oil, or bake it in the oven at 200°C (392°F) for about 15-20 minutes, until nicely charred. Once cooked, dice the chicken into bite-sized pieces.
4. While the chicken is cooking, let’s make the sauce. In a blender, combine the chopped tomatoes, soaked cashews, and a little water. Blend until you have a super smooth purée.
5. In a large pan, melt the butter over medium heat. Add the tomato-cashew purée and cook for about 10-15 minutes, stirring occasionally, until it thickens slightly.
6. Add your favorite spices to the sauce – a little more garam masala, chili powder if you like it spicier, and a pinch of salt. Stir well and simmer for another 5 minutes.
7. Finally, add the grilled chicken to the sauce. Simmer for about 10-15 minutes, allowing the chicken to absorb all those delicious flavors. Finish with a generous sprinkle of crushed kasuri methi and a swirl of cream.

Expert Tips

• Don’t be afraid to adjust the spices to your liking!
• Soaking the cashews in warm water for at least 30 minutes (or even boiling them for 10) will make them blend much smoother.
• Charring the chicken adds a lovely smoky flavor.

Variations

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt alternative and use vegan butter. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the Kashmiri chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This is a crowd-pleaser for Diwali or any celebratory gathering. I often double or triple the recipe when I’m hosting! My friend, Priya, always adds a touch of honey for extra sweetness when making it for festivals.

Serving Suggestions

Serve hot with fluffy basmati rice, warm naan bread, and a side of raita (yogurt dip). A sprinkle of fresh cilantro adds a lovely pop of color and freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What cut of chicken is best for Butter Chicken?

Boneless, skinless chicken thighs are the most flavorful and tender option. However, chicken breast works well too, just be careful not to overcook it.

2. Can I make the tomato-cashew paste ahead of time? How should I store it?

Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique aroma and flavor. You can find it at most Indian grocery stores or online.

4. How can I adjust the sweetness in the Butter Chicken sauce?

If you prefer a less sweet sauce, reduce the amount of cashews. You can also add a squeeze of lemon juice to balance the flavors.

5. Can I use a slow cooker for this recipe?

While traditionally made on the stovetop, you can adapt this for a slow cooker. Marinate and brown the chicken first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

6. Is it possible to make this recipe without cashews?

Yes, you can! The sauce won’t be as creamy, but you can use sunflower seeds or almonds as a substitute. Just make sure to soak them well before blending.