Can I use chicken breast instead of thighs?

Thighs stay moister and more tender in the creamy sauce. Breast works but risks drying out; reduce cooking time by 3-5 minutes.

What can I substitute for Kashmiri chili powder?

Use regular paprika (milder) or a blend of paprika and cayenne. Kashmiri chili adds distinctive color and mild heat; adjust quantity to taste.

Can I make this ahead?

Yes. Marinate chicken up to 24 hours. Sauce keeps 3-4 days refrigerated and freezes up to 2 months; reheat gently on stovetop with a splash of cream.

How do I know when the chicken is done?

Chicken should reach 165°F internal temperature. In the sauce, pieces should be tender and easily pierced with a fork without resistance.

Is mustard oil essential?

It adds authentic pungency and flavor. Substitute with vegetable or canola oil, though the finished dish will taste less complex.

Butter Chicken with Cashew Tomato Sauce

Name: Butter Chicken with Cashew Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup plain yogurt; 1 inch ginger, grated; 5 cloves garlic, crushed; 1 tbsp lemon juice; 2 tbsp garam masala; 1 tsp turmeric powder; 1 tbsp Kashmiri red chili powder, plus 1 tsp for finishing; 1 tbsp mustard oil; 1 green chili, sliced; 1 tbsp dried fenugreek leaves (Kasuri Methi), plus more for the sauce; salt, to taste; 1 (28 oz) can San Marzano tomatoes; 2 cups roasted cashews; 3 tbsp butter; 1/2 cup heavy cream; Basmati rice, for serving

CookOSBeta

Butter Chicken with Cashew Tomato Sauce | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 inch ginger, grated
5 cloves garlic, crushed
1 tbsp lemon juice
2 tbsp garam masala
1 tsp turmeric powder
1 tbsp Kashmiri red chili powder, plus 1 tsp for finishing
1 tbsp mustard oil
1 green chili, slicedoptional
1 tbsp dried fenugreek leaves (Kasuri Methi), plus more for the sauce
salt, to taste
1 (28 oz) can San Marzano tomatoes
2 cups roasted cashews
3 tbsp butter
1/2 cup heavy cream
Basmati rice, for servingoptional

17 Ingredients

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Instructions

1
In a large bowl, combine yogurt, grated ginger, crushed garlic, lemon juice, garam masala, turmeric powder, 1 tbsp Kashmiri red chili powder, mustard oil, sliced green chili (if using), and 1 tbsp dried fenugreek leaves. Whisk until smooth to create the marinade.
2
Add the cut chicken thighs to the marinade and season directly with salt. Mix thoroughly with your hands to ensure every piece is well-coated. Let it marinate for at least 30 minutes.
3
Arrange the marinated chicken in a single layer on an air fryer basket or baking sheet. Cook in a preheated oven or air fryer until charred and cooked through.
4
While the chicken cooks, prepare the sauce. In a large pot, combine the San Marzano tomatoes, roasted cashews, and a sprinkle of dried fenugreek leaves.
5
Slow cook the tomato and cashew mixture until the tomatoes break down, then use an immersion blender to blend until completely smooth.
6
For a silky smooth texture, pass the blended sauce through a fine-mesh sieve, pressing on the solids. For best results, strain it twice.
7
In a separate large pan over medium heat, melt the butter.
8
Add 1 tsp of Kashmiri red chili powder and a few slices of green chili to the melted butter. Cook for a moment to bloom the spices.
9
Pour the strained tomato-cashew sauce into the pan with the bloomed spices. Add the cooked chicken tikka and stir to combine.
10
Finish the sauce by stirring in the heavy cream until fully incorporated. Let it simmer gently for a few minutes.
11
Serve the butter chicken hot with fluffy basmati rice.