Creamy Kashmiri Chili Chicken Recipe – Indian Butter Chicken Style

Last Updated on 4 months by Neha Deshmukh

Creamy Kashmiri Chili Chicken Recipe – Indian Butter Chicken Style

Introduction

Oh, this recipe! It’s one I’ve been perfecting for years, and honestly, it’s become a bit of a family favorite. It’s inspired by the classic Butter Chicken, but with a gorgeous, vibrant color and a slightly more nuanced flavor thanks to the Kashmiri chili powder. I first made this when I was craving something comforting and flavorful, and it’s been a go-to ever since. It’s easier than you think, and the results are so worth it. Get ready for a creamy, dreamy chicken dish that will transport you straight to a cozy Indian kitchen!

Why You’ll Love This Recipe

This Kashmiri Chili Chicken is a winner for so many reasons. It’s incredibly flavorful – the spice blend is just perfect. The chicken is unbelievably tender, thanks to the yogurt marinade. And the creamy sauce? Forget about it! It’s rich, slightly sweet, and has a beautiful color that will impress everyone. Plus, it’s surprisingly easy to make, even on a weeknight.

Ingredients

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

• 1/4 cup plain Greek yogurt (about 60g)
• 1 tsp Kashmiri chili powder (about 4g)
• 1/2 tsp red chili powder (about 2g)
• 1 tsp coriander powder (about 5g)
• 1/2 tsp cumin powder (about 2.5g)
• 1/4 tsp turmeric powder (about 1g)
• 1/2 tsp garam masala (about 2.5g)
• 1 tbsp lemon juice (about 15ml)
• 1 tsp garlic paste (about 5ml)
• 500g boneless chicken (breast or thighs)
• 2 tbsp butter (about 30g)
• 1 onion
• 4 garlic cloves
• 1 inch ginger
• 400g tomato purée
• 1 tsp sugar (about 4g)
• 1/2 cup heavy cream (about 120ml)
• 1/2 tsp garam masala (about 2.5g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Chili Powder: The Key to Color and Mild Heat This is not the same as regular chili powder. It gives the dish its signature vibrant red color and a lovely, mild heat. You can find it at Indian grocery stores or online.
• Greek Yogurt: For Tenderizing and Flavor I prefer Greek yogurt because it’s thicker and adds a lovely tang. It also helps tenderize the chicken beautifully. Don’t use flavored yogurt!
• Spice Blend: Balancing Heat and Aroma Feel free to adjust the chili powders to your liking. If you prefer a milder dish, reduce the red chili powder. The coriander and cumin provide a warm, earthy base.
• Regional Variations in Garam Masala Garam masala blends vary from region to region in India. Some are more cinnamon-forward, others more cardamom-heavy. Experiment to find your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the yogurt, Kashmiri chili powder, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, lemon juice, garlic paste, and salt. Add the chicken and mix well, ensuring it’s fully coated. Let it marinate for at least 30 minutes (or even overnight for extra flavor!).
2. Sauté the Aromatics: Heat the butter and a little oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Build the Sauce: Pour in the tomato purée and cook for about 5-7 minutes, stirring occasionally, until it thickens slightly. Now, here’s a little trick I learned from my mom: use an immersion blender to blend the sauce until it’s super smooth. This makes all the difference in the final texture.
4. Simmer the Chicken: Add the marinated chicken to the sauce and stir well. Bring to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the chicken is cooked through.
5. Finish with Cream and Spice: Stir in the heavy cream, sugar, and remaining garam masala. Taste and adjust the seasoning as needed. Simmer for another 2-3 minutes to let the flavors meld. Serve hot!

Expert Tips

• Don’t skip the marinating step! It really does make the chicken more tender and flavorful.
• If the sauce is too thick, add a splash of water or cream.
• For a richer flavor, use chicken thighs instead of breasts.

Variations

• Vegan Adaptation: Substitute the chicken with paneer (Indian cheese) or chickpeas. Use a plant-based yogurt and cream alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of red chili powder to control the heat. For mild, use 1/4 tsp. For medium, use 1/2 tsp. For hot, use 3/4 tsp or 1 tsp.
• Festival Adaptations (Eid, Diwali): This dish is perfect for celebrations! Serve it with naan bread and rice for a festive feast.

Serving Suggestions

This Kashmiri Chili Chicken is amazing with:

• Steamed basmati rice
• Warm naan bread (perfect for soaking up that delicious sauce!)
• A side of raita (yogurt dip) to cool things down
• A simple salad

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 have had time to develop!

FAQs

• What cut of chicken is best for this recipe? You can use either chicken breast or thighs. Thighs are more forgiving and stay juicier, but breasts work well too.
• Can I make this recipe ahead of time? Absolutely! You can marinate the chicken and make the sauce a day in advance. Store them separately in the refrigerator and combine them when you’re ready to cook.
• What is the difference between Kashmiri chili powder and regular chili powder? Kashmiri chili powder is milder in heat and has a vibrant red color. Regular chili powder is often a blend of different chili peppers and can be quite spicy.
• Can I use tomato paste instead of tomato purée? You can, but you’ll need to add some water to thin it out. Tomato purée is smoother and has a more concentrated tomato flavor.
• How can I adjust the sweetness of the sauce? Add more or less sugar to taste. You can also use a touch of honey or maple syrup.
• Is it possible to make this dish without cream? Yes, you can omit the cream, but the sauce will be less rich and creamy. You can try adding a tablespoon of cashew paste for a similar texture.