A rich and flavorful Creamy Butter Chicken recipe featuring marinated chicken thighs cooked in a smooth tomato sauce with spices, cashews, and cream. This dish is perfect for pairing with basmati rice or naan, and garnished with freshly chopped coriander.
1: In a bowl, add the chicken, ginger, garlic, salt, red chili powder, turmeric powder, garlic powder, ginger paste, and tandoori masala. Mix well and set aside for 15-30 minutes.
2: Heat some ghee in a pan over medium heat. Add the marinated chicken and cook until browned and cooked through. Set aside.
3: Heat some ghee in a wok/pan over medium heat. Add the chopped onion and sauté until fragrant for 1-2 min.
4: Add the diced tomatoes, cashews, and water to the pan. Add the garlic paste, salt, red chili powder, garam masala, and vinegar.
5: Bring to a boil, then reduce the heat and simmer. Blend the tomato sauce mixture until smooth. Sieve the sauce through a fine strainer.
6: Let the sauce simmer for 2-3 min. Add fenugreek leaves and honey to the sauce. Stir well.
7: Add the heavy whipping cream and mix until well combined.
8: Add the cooked chicken to the tomato sauce and stir well to coat.
9: Add 1-2 tbsp of butter to the pan and stir until melted and creamy.
10: Garnish with freshly chopped coriander and serve hot over basmati rice or naan.
