- Calories
- 440
- Protein
- 36g
- Fiber
- 3g
- Sat. fat
- 7g
- Sodium
- 540mg
- Added sugar
- 5g
What this recipe does for you.
Butter chicken with a silky, mild tomato sauce that gets its creaminess from blended tomatoes and cashews rather than a mountain of butter: yogurt-spiced chicken seared and simmered. 36g protein.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 4- 1.5 lbboneless skinless chicken thighs · cut into chunks
- 1/2 cupplain Greek yogurt · for the marinade
- 2 tbspfresh ginger · grated, divided
- 5 clovesgarlic · grated, divided
- 2 tspgaram masala · divided
- 2 tbspavocado oil
- 1large onion · chopped
- 1 cancrushed tomatoes · 14 oz
- 1/4 cupraw cashews · soaked 10 minutes
- 1 tspground cumin
- 1 tspsweet paprika
- 1 tbspbutter · to finish
- 1/4 cupcream or full-fat yogurt · to finish
Method
Marinate for tenderness and flavour
Yogurt, ginger, garlic and a teaspoon of garam masala, at least thirty minutes and up to overnight. The yogurt tenderises the chicken and seasons it through, so the meat carries flavour independently of the sauce it sits in.
Sear the chicken for colour, finish it in the sauce
Brown the marinated chicken in a hot pan, then remove it. The browning adds a roasted note that a purely simmered chicken lacks. Do not cook it through here, it poaches gently in the finished sauce and stays juicy.
Cashews are the secret to creaminess without cream
A handful of soaked cashews blended into the tomato base gives butter chicken its signature velvet without relying on a stick of butter and a cup of cream. It also adds a subtle nutty sweetness that suits the mild profile.
Blend the sauce smooth
Simmer the onion, tomato, spices and cashews, then blend until completely silky. Butter chicken is defined by its smooth, luxurious texture, a rustic chunky sauce is a different dish. An immersion blender does this in the pot.
Finish with just one spoon of butter
A single tablespoon of butter stirred in at the end, off the heat, gives the glossy finish and the buttery aroma the name promises. You do not need more, the cashews are already carrying the body.
Balance the sweetness at the end
Butter chicken should be mild and gently sweet. Taste at the end and adjust with a pinch of salt, a squeeze of lemon or a little more garam masala. A finishing splash of cream or yogurt rounds it off, off the boil so it does not split.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- How is this lighter than usual butter chicken?
- Traditional butter chicken can carry a stick of butter and a cup of heavy cream. This version blends soaked cashews into the sauce for creaminess and finishes with just one tablespoon of butter and a quarter cup of cream, so it lands around four hundred and forty calories with thirty-six grams of protein.
- Can I make it dairy-free?
- Yes. Marinate in coconut yogurt, skip the butter or use a plant-based one, and finish with coconut cream. The cashews already do most of the creamy work, so it adapts well to dairy-free.
- Is butter chicken spicy?
- No, it is one of the milder curries, gently spiced and slightly sweet, which is why it is popular with children. If you want more heat, add a chopped green chili to the sauce or a pinch of cayenne, but the classic is mild.
- What do I serve with it?
- Basmati rice and naan are traditional for soaking up the sauce. For a lighter or lower-carb plate, serve it with cauliflower rice and a cucumber-yogurt raita on the side.
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