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Butter Chicken (or Tofu)

April 08, 2022 0 Comments

We get asked a lot at the farmers markets if we offer a Butter Chicken spice blend. Since the main difference between Chicken Tikka Masala and Butter Chicken is the amount of tomatoes (more in Tikka Masala) and the addition of butter as an ingredient rather than an oil, our Tikka Masala spice blend can be used to help you make a great Butter Chicken without the hassle of buying a bunch of individual spices.

The real key to a delicious Butter Chicken is marination. Our recipe also calls for bone-in chicken, which allows for a richer and deeper chicken flavor. Of course, you can use boneless thighs or breasts (or even tofu) if that’s your preference. When using boneless chicken, cut into 1” cubes before marinating. You won’t regret marinating overnight as it makes for the ultimate tender and tasty chicken. 

A few notes about ingredients:

  • If you are using canned tomatoes and not making your own cashew cream as suggested in the recipe, your prep time will be less and you won’t need a blender.
  • Since the recipe only calls for 1 tablespoon of tomato paste, we recommend finding it in a tube so you don’t have to figure out what to do with (or waste) the rest of the can.

While Butter Chicken with Basmati rice and naan can be a perfectly wonderful meal on its own, we like serving it with another vegetable side dish like Sookhi Gobi (a dry cauliflower curry).

    Kitchen Equipment

    • Bowl or Tupperware w/lid to marinate chicken in (use plastic wrap or foil if you don’t have a lid)
    • Bowl to soak cashews in
    • Bowl to hold tomato puree after blending
    • Large skillet with lid
    • Cutting board
    • Kitchen knife
    • Peeler for ginger
    • Blender for making cashew cream and pureeing tomatoes (see note above)
    • Mesh strainer
    • Measuring cups and spoons
    • Spatula for scraping out blender
    • Tongs (for handling chicken)
    • Wood or metal spatula or spoon for cooking sauce 
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