Ingredients

Chicken Marinade

• 3 large chicken breasts, cut into bite-size pieces
  
• 1/2 cup plain yogurt or sour cream
  
• 1 tbsp minced garlic
  
• 2 tsp minced ginger
  
• 2 tsp garam masala
  
• 1 tsp turmeric
  
• 1 tsp cumin
  
• 1 tsp chili powder
  
• 1 tsp salt
  
• 2 tbsp olive oil or avocado oil
  

Butter Chicken Sauce

• 6 tbsp butter, divided
  
• 1 medium yellow onion, sliced
  
• 1 tbsp minced garlic
  
• 2 tsp minced ginger
  
• 2 tsp garam masala
  
• 1 tsp cumin
  
• 1 (15-oz) can crushed tomatoes
  
• 1 tsp chili powder
  
• 1/4 tsp–1 tsp cayenne pepper (optional, adjust to taste)
  
• 1 tsp salt
  
• 1/2 cup unsalted cashews
  
• 1 cup heavy cream
  
• 1 tbsp sugar

Instructions

Marinate the Chicken

1. Place the chicken pieces in a large bowl and add all marinade ingredients. Mix until every piece is coated.
   
2. Cover and refrigerate for at least 30 minutes; overnight gives even better flavor.

Brown the Chicken

1. Warm 1 tablespoon of oil in a large skillet over medium heat.
   
2. Add a portion of the chicken to the pan, searing each side until lightly browned—about 3 minutes. The chicken won’t be cooked through yet.
   
3. Continue cooking in batches, adding more oil if needed. Set the seared chicken aside.

Build the Sauce

1. Using the same skillet, melt 3 tablespoons of butter over medium heat.
   
2. Add the sliced onions and cook 5–7 minutes, scraping up any browned bits from the chicken.
   
3. Stir in the garlic, ginger, cumin, and garam masala; cook for about 30 seconds until fragrant.
   
4. Add the crushed tomatoes, chili powder, cayenne (if using), salt, and cashews. Bring to a gentle simmer and let it bubble for about 10 minutes, or until the color deepens.

Blend and Finish

1. Carefully transfer the tomato mixture to a blender and puree until smooth.
   
2. Return the blended sauce to the skillet over low-medium heat. Slowly pour in the heavy cream and stir in the sugar.
   
3. Add the seared chicken and any accumulated juices back into the pan. Let everything simmer together, stirring often, until the chicken is fully cooked.
   
4. Stir in the final 3 tablespoons of butter, allowing it to melt into the sauce.
   
5. Serve hot with basmati rice, warm naan, or both.

Nutrition  Calories: 471 kcal | Carbs: 12g | Protein: 21g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 136mg | Sodium: 1008mg | Potassium: 477mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1279 IU | Vitamin C: 3 mg | Calcium: 77 mg | Iron: 2 mg