Butter Chicken
From Mumbai home cook Rumya Misquitta, here’s a lighter-yet-still-creamy butter chicken rich with spice.
- Makes4 to 6 servings
- Cook Time1 hour 25 minutes
- Active time plus cooling45 minutes active, plus marinating
- 14
In our take on the butter chicken made for us in Mumbai by home cook Rumya Misquitta, boneless chicken thighs are briefly marinated in yogurt and spices, then broiled until lightly charred. We make a separate sauce into which the chicken then is stirred. In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy. Serve this with steamed basmati rice for soaking up the sauce.
Editorial Note: For an Instant Pot version of this recipe, see Instant Pot Butter Chicken.
Don't scrape the marinade off the chicken before broiling. The yogurt and honey help the chicken brown and char under the broiler.
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