Indian · main

Butter Chicken

Butter Chicken reads richness 5.9, citrus 4.6 and allium 4.4 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 5.9 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 7.0 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 5.9 · Citrus 4.6 · Allium 4.4 · Sourness 4.4 · Sweetness 4.4 · Umami 4.2 · Salinity 3.9 · Nutty 3.8 · Floral 3.4 · Warm Spice 2.9 · Heat 2.6 · Herbaceous 2.5 · Funk & Ferment 2.2 · Smoke 2.2 · Earthy 1.5 · Fruity 1.4 · Bitterness 0.7

What's in it (16)

• boneless chicken — 680 g
• plain yogurt — 118 g
• lemon juice — 30 g
• ginger — 30 g
• garlic — 18 g
• garam masala — 10 g
• salt — 7 g
• unsalted butter — 54 g
• yellow onion — 110 g
• cayenne pepper — 3 g
• smoked paprika — 5 g
• tomatoes — 794 g
• cashews — 79 g
• heavy cream — 118 g
• honey — 15 g
• cilantro — 15 g

Time & effort: about 1 hr 20 min (49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 108.9 kcal, 11.4 g protein, 6.9 g fat, 5.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Whisk together the yogurt, lemon juice, half the ginger, half the garlic, 1 teaspoon of the garam masala, and 1 teaspoon of the salt in a large bowl. Add the chicken, toss to coat, cover, and refrigerate 30 minutes to overnight.
2. Heat 2 tablespoons of the butter in a large heavy pot or Dutch oven over medium-high heat. Working in two batches so the pan stays hot, sear the chicken until deeply browned on the outside but not cooked through, 2-3 minutes per side; transfer to a plate.
3. Melt the remaining 2 tablespoons butter in the same pot over medium heat. Add the onion and sauté, stirring occasionally, until golden and softened, 6-7 minutes.
4. Stir in the remaining ginger, remaining garlic, cayenne, smoked paprika, and remaining 1 teaspoon garam masala; cook, stirring constantly, until fragrant, about 1 minute.
5. Add the crushed tomatoes and cashews. Bring to a simmer and cook, stirring occasionally, until the cashews are soft and the sauce has thickened slightly, 15 minutes.
6. Remove the pot from the heat and blend the sauce directly with an immersion blender (or in batches in a stand blender) until completely smooth and creamy.
7. Return the sauce to medium heat, add the seared chicken and any accumulated juices, and simmer until the chicken is cooked through and registers 165°F, 10-12 minutes.
8. Stir in the heavy cream and honey and the remaining 1/2 teaspoon salt. Simmer gently until the sauce is silky and the flavors have married, 3-4 minutes; season with more salt to taste.
9. Scatter with cilantro and serve hot over basmati rice or with warm naan.

Dishes with a similar flavor shape

• Creamy Grilled Chicken Tikka Skewers — Indian
• Thai Coconut Vegetable Curry with Chickpeas — Thai
• Ayam Percik (Kelantan Grilled Chicken with Coconut Gravy) — Malaysian
• Vegetable Massaman Curry with Tofu — Thai
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern

Keep reading: what richness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.