Entrée: India – बटर चिकन ▶ Batar Cikan (Butter Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1.6 lb (750 g) boneless, skinless chicken thighs, cut into 1 1 / 2 in (3–4 cm) pieces
3 / 4 cup (180 g) plain full-fat yogurt
2 tbsp (30 ml) fresh lemon juice
1 1 / 2 tbsp (23 ml) ginger-garlic paste
2 tsp (10 ml) Kashmiri red chili powder (or 1 tsp (5 ml) paprika + 1 / 2 tsp (2.5 ml) cayenne)
1 tsp (5 ml) ground turmeric
1 1 / 2 tsp (7.5 ml) garam masala
1 tsp (5 ml) kosher salt
1 tbsp (15 ml) neutral oil
1 tbsp (15 ml) neutral oil (for searing)
3 tbsp (45 ml) unsalted butter, divided
1 large onion (about 7 oz (200 g)), finely chopped
4 cloves garlic, minced
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) Kashmiri red chili powder (optional, for color)
14 oz (400 g) tomato puree/passata
2 tbsp (30 ml) tomato paste
1 / 2 cup (70 g) raw cashews, soaked 15 minutes in hot water and drained
1 / 2 cup (120 ml) water, plus more as needed
1 tsp (5 ml) sugar or honey
1 1 / 2 tsp (7.5 ml) crushed dried fenugreek leaves (kasuri methi)
1 / 2 cup (120 ml) heavy cream, plus extra for drizzling
1 to 1 1 / 4 tsp (5 to 6.25 ml) kosher salt, to taste
Fresh cilantro (coriander) leaves, chopped
Steamed basmati rice or warm naan (optional)

Show original ingredient measurements

750 g / 1.6 lb boneless, skinless chicken thighs, cut into 1 1 / 2 in (3–4 cm) pieces
3 / 4 cup (180 g) plain full-fat yogurt
2 tbsp fresh lemon juice
1 1 / 2 tbsp ginger-garlic paste
2 tsp Kashmiri red chili powder (or 1 tsp paprika + 1 / 2 tsp cayenne)
1 tsp ground turmeric
1 1 / 2 tsp garam masala
1 tsp kosher salt
1 tbsp neutral oil
1 tbsp neutral oil (for searing)
3 tbsp unsalted butter, divided
1 large onion (about 7 oz / 200 g), finely chopped
4 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp Kashmiri red chili powder (optional, for color)
14 oz / 400 g tomato puree/passata
2 tbsp tomato paste
1 / 2 cup (70 g) raw cashews, soaked 15 minutes in hot water and drained
1 / 2 cup (120 ml) water, plus more as needed
1 tsp sugar or honey
1 1 / 2 tsp crushed dried fenugreek leaves (kasuri methi)
1 / 2 cup (120 ml) heavy cream, plus extra for drizzling
1 to 1 1 / 4 tsp kosher salt, to taste
Fresh cilantro (coriander) leaves, chopped
Steamed basmati rice or warm naan (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Marinate the chicken: In a bowl, whisk yogurt, lemon juice, ginger‑garlic paste, Kashmiri chili, turmeric, garam masala, salt, and 1 tbsp (15 ml) oil. Add chicken, coat well, cover, and refrigerate at least 30 minutes (ideally 4–12 hours).
Soak cashews: Cover cashews with hot water for 15 minutes; drain and set aside.
Sear the chicken: Heat 1 tbsp (15 ml) neutral oil in a large heavy skillet over medium‑high heat. Shake excess marinade from chicken (discard leftover marinade) and sear in batches 3–4 minutes per side until well browned and just cooked through (internal temp 165°F/74°C). Transfer to a plate; keep the fond in the pan.
Start the sauce aromatics: Reduce heat to medium. Add 2 tbsp (30 ml) butter to the same pan. Add chopped onion and cook, stirring, until soft and golden, 7–9 minutes.
Add garlic and ginger: Stir in minced garlic and grated ginger; cook 1 minute until fragrant.
Bloom the spices: Add cumin, coriander, and Kashmiri chili (if using); cook 30 seconds, stirring.
Tomato base: Stir in tomato paste and tomato puree. Season with a pinch of salt. Simmer 8–10 minutes, stirring occasionally, until thickened and the raw tomato smell mellows. Add splashes of water as needed to prevent scorching.
Blend cashews: In a blender, combine the soaked cashews with 1/2 cup (120 ml) water and blend until very smooth. Stir this cashew cream into the pan. Simmer 2–3 minutes.
Finish the sauce: Stir in sugar/honey, fenugreek leaves (crushed between your palms), and heavy cream. Simmer gently 2–3 minutes. Adjust salt to taste.
Combine with chicken: Return the seared chicken and any juices to the pan. Simmer on low 5–7 minutes, stirring, until the chicken is tender and the sauce is glossy and coats the pieces.
Butter and rest: Stir in the remaining 1 tbsp (15 ml) butter until melted. Remove from heat and let stand 2 minutes to settle. If the sauce is too thick, loosen with a splash of hot water; if too thin, simmer briefly to reduce.
Serve: Swirl a little extra cream on top and sprinkle with chopped cilantro. Serve hot with basmati rice or naan.

Marinate the chicken: In a bowl, whisk yogurt, lemon juice, ginger‑garlic paste, Kashmiri chili, turmeric, garam masala, salt, and 1 tbsp oil. Add chicken, coat well, cover, and refrigerate at least 30 minutes (ideally 4–12 hours).
Soak cashews: Cover cashews with hot water for 15 minutes; drain and set aside.
Sear the chicken: Heat 1 tbsp neutral oil in a large heavy skillet over medium‑high heat. Shake excess marinade from chicken (discard leftover marinade) and sear in batches 3–4 minutes per side until well browned and just cooked through (internal temp 165°F/74°C). Transfer to a plate; keep the fond in the pan.
Start the sauce aromatics: Reduce heat to medium. Add 2 tbsp butter to the same pan. Add chopped onion and cook, stirring, until soft and golden, 7–9 minutes.
Add garlic and ginger: Stir in minced garlic and grated ginger; cook 1 minute until fragrant.
Bloom the spices: Add cumin, coriander, and Kashmiri chili (if using); cook 30 seconds, stirring.
Tomato base: Stir in tomato paste and tomato puree. Season with a pinch of salt. Simmer 8–10 minutes, stirring occasionally, until thickened and the raw tomato smell mellows. Add splashes of water as needed to prevent scorching.
Blend cashews: In a blender, combine the soaked cashews with 1/2 cup (120 ml) water and blend until very smooth. Stir this cashew cream into the pan. Simmer 2–3 minutes.
Finish the sauce: Stir in sugar/honey, fenugreek leaves (crushed between your palms), and heavy cream. Simmer gently 2–3 minutes. Adjust salt to taste.
Combine with chicken: Return the seared chicken and any juices to the pan. Simmer on low 5–7 minutes, stirring, until the chicken is tender and the sauce is glossy and coats the pieces.
Butter and rest: Stir in the remaining 1 tbsp butter until melted. Remove from heat and let stand 2 minutes to settle. If the sauce is too thick, loosen with a splash of hot water; if too thin, simmer briefly to reduce.
Serve: Swirl a little extra cream on top and sprinkle with chopped cilantro. Serve hot with basmati rice or naan.