Indian Butter Chicken Recipe

Name: Indian Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Blend;; 2 tsp. Graham Masala (Indian spice); 1 tsp. cinnamon; 1 tsp. powder ginger (2 tsp. if using fresh ginger, add later); 1 tsp. coriander; 1 tsp. chili powder; 1 tsp. paprika; 1/2 tsp. turmeric (adds beautiful color, optional); 1/2 cup cashews (coarsely chopped/crushed); 8-10 bone in chicken thighs (skinless); or 4 large breasts cut in half (skinless); 2 med. onions (chopped chunky); 1 tsp. oil + 2 TBS. butter; 2 tsp. garlic (minced); 1 small can tomato paste; 14 oz. an diced tomatoes (drained); 2 cups plain, unflavored yogurt; 2 TBS. fresh parsley for garnish (chopped)

Servings: persons

Spice Blend;
2 tsp. Graham Masala (Indian spice)
1 tsp. cinnamon
1 tsp. powder ginger (2 tsp. if using fresh ginger, add later)
1 tsp. coriander
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. turmeric (adds beautiful color, optional)
1/2 cup cashews (coarsely chopped/crushed)
8-10 bone in chicken thighs (skinless)
or 4 large breasts cut in half (skinless)
2 med. onions (chopped chunky)
1 tsp. oil + 2 TBS. butter
2 tsp. garlic (minced)
1 small can tomato paste
14 oz. an diced tomatoes (drained)
2 cups plain, unflavored yogurt
2 TBS. fresh parsley for garnish (chopped)

1
NOTE; You can choose to place hot chicken and skillet sauce into a preheated crock-pot and cook on med-low for about 3 hours stirring often.
2
Or you layer hot chicken and skillet sauce in an ovenproof deep casserole dish and bake in preheated oven at 325 for about 1 1/4 hours, uncovered.
3
Don't use less spice and don't be scared either, this is not an overly spicy dish.
4
Prepare spice and nut blend in small bowl. Heat large non-stick skillet to medium-low. When hot add spice/nut mixture, toss with wooden spoon until it begins to smoke lightly and becomes fragrant 2-3 minutes only (don't burn). Remove from heat and transfer spices back into bowl and set aside.
5
Rinse skillet and return to stovetop on med-high heat. Spay skillet with Pam and reheat. Add chicken and lightly brown. Set browned chicken aside.
6
Rinse skillet and reheat to medium-low heat. Add 1 tsp. oil and chopped onions fry until clear (do not brown). Add 2 TBS. butter and garlic and continue to stir 2 more minutes (if using fresh ginger add now). Add tomato paste and stir until smooth. Turn down stovetop and add drained diced tomatoes stir until heated through. Turn off stove and add prepared spice mixture and 2 cups of yogurt stir until well blended.
7
To sever garnish with a sprinkle of fresh chopped parsley and couple of whole cashews. Serve with hot rice.
8
*Do not freeze leftovers.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Spice Blend;, 2 tsp. Graham Masala (Indian spice), 1 tsp. cinnamon, 1 tsp. powder ginger (2 tsp. if using fresh ginger, add later), and more.

Yes, Indian Butter Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Butter Chicken

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