Butter Chicken

A few months ago we went to my friends house and she made butter chicken.  Her's was really good and I asked her for her recipe.  She sent me her recipe and I mixed and matched with a few other recipes to come up with this one.  I know most butter chicken uses tandoor masala in the marinade but because that is not available in regular grocery stores, I substituted with garam masala. I also omit the heavy cream and use water or chicken broth.  The Cashew/Almond paste still gives it a nice rich flavor.


Ingredients marinade:
8 oz yogurt
1 tbs garam masala
1/2 tbs hot red chili powder
1 tbs ginger paste
1 tbs minced garlic
1 tbs lemon juice
1 tsp kosher salt
2 lbs chicken breasts

Ingredients for Butter Sauce:
1/2 lb butter
1 can diced tomatoes (14.5 oz)
1 tsp minced garlic
1 tsp ginger paste
1 tbs garam masala
1 tsp hot red chili powder
1/2 tsp turmeric power
1 cup cashews
1 cup sliced almonds
3/4 cup water
Cilantro (optional)

Marinade chicken for 6 hours or overnight.  When ready to make the dish, grill chicken until internal temp 160 degrees.

For butter sauce-
In a large wok, melt the butter, add the tomatoes, minced garlic, ginger.  Bring to a low boil.
Using a blender combine the cashews, almonds and 3/4 cup water to make a paste.
Pour the melted butter/tomato mixture into the blender and blend until smooth.
Return to sauce to pan and add red chili powder, turmeric and garam masala.  Heat through.
If the sauce is to thick you can add water or heavy cream to thin it out.

Add cooked chicken and serve over rice.