Manta's Butter Chicken Recipe

Marinate chicken

In a bowl combine yogurt (1 tbs), grated garlic (1 tsp), grated ginger (1 tsp), lemon juice (1 tbs), salt (1 tsp), black pepper (1/2 tsp), turmeric (1/2 tsp) and garam masala (1/2 tsp). Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Sear chicken

Heat 1 tablespoon butter and 1 teaspoon oil in a large skillet over medium-high heat. Remove excess marinade (shake off but do not dry). Add chicken in a single layer and sear 2–3 minutes per side until just browned (it will finish cooking in the sauce). Work in batches if needed. Transfer seared chicken to a plate and set aside.

Prepare cashew butter

Place 1/2 cup raw cashews in a small bowl and cover with 1/4 cup warm water. Let soak 10 minutes to soften. Drain (reserve soaking liquid). Transfer cashews to a blender with 2 tablespoons of the reserved soaking liquid or fresh water and blend to a smooth paste. If needed add up to 1–2 tbs water to reach a creamy, spreadable consistency.

Cook aromatics

In the same skillet set to medium heat, add remaining 2 tablespoons butter and 1 tablespoon oil. Add the finely chopped onion (1 cup). Sauté 6–8 minutes until soft and lightly golden. Add minced garlic (2 tsp) and minced ginger (1 tsp) and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to deepen the flavor. Add crushed tomatoes (14 oz) and 1/2 cup water or chicken broth, then add ground cumin (1 tsp), ground coriander (1 tsp), garam masala (1 tsp), red chili powder (1/2 tsp), honey (1 tsp) and kosher salt (1 tsp). Bring to a gentle simmer, then reduce heat to low and cook 8–10 minutes, stirring occasionally.

Finish sauce with cashew butter & cream

Stir the blended cashew paste into the simmering tomato sauce until fully incorporated. Cook 2–3 minutes. Slowly stir in 1/2 cup heavy cream, simmer 2–3 minutes more to thicken slightly. Taste and adjust salt, sweetness or chili. If sauce is too thick, add up to 2 tablespoons reserved cashew soak water or broth to adjust consistency.

Combine chicken with sauce

Return the seared chicken and any accumulated juices to the skillet. Stir to coat with sauce, cover and simmer on low 6–8 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce is glossy. Sprinkle 1/2 teaspoon additional garam masala over top in the last minute and stir.

Prepare spiced yogurt

In a small bowl, whisk together 1/2 cup Greek yogurt, 1/4 tsp ground cumin, 1/4 tsp paprika and 1/4 tsp salt. Adjust seasoning to taste. Refrigerate until serving.

Garnish

When ready to serve, chop 1/4 cup fresh cilantro and sprinkle over the butter chicken. Dollop or drizzle spiced yogurt on top and serve with a lemon wedge if desired.

Cook basmati rice

Rinse 1 cup basmati rice until water runs clear. Combine rice, 1.5 cups water and 1/2 tsp salt in a pot. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Warm and grill garlic naan

Warm garlic naan in a skillet or oven. For skillet: melt 2 tsp butter with 1 tsp minced garlic in a small pan over low heat. Brush both sides of naan with the garlic butter and grill in a dry skillet over medium heat 1–2 minutes per side until charred spots appear. For oven: preheat broiler and brush naan with garlic butter, broil 1–2 minutes until warmed and lightly charred. Cut into pieces for serving.