Butter Chicken from Scratch

Guide generated from: “How To Make Easy Butter Chicken At Home” — Andy Cooks · 8 min 34 s · Steps and ▶ times built from the video's transcript; quantities checked against Andy's written ingredient list in the video description. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Andy's written list (serves 4 on the 2-thighs-each maths)

8 chicken thighs (2 each), cut into strips — breast works well too
Marinade spices: 1 tsp ground turmeric · 1½ tsp ground cumin · 1½ tsp ground coriander · 1 tsp garam masala · 1 tsp chilli powder · 1 tsp kosher salt
Juice of 1 lemon · 120 ml Greek yoghurt
One garlic-ginger paste, split between marinade and gravy: 1 thumb-size piece of fresh ginger + 6 cloves garlic
Gravy fats & whole spices: 6 tbsp unsalted butter (used in halves) · 2 tbsp olive oil · 4 cardamom pods · 2 dried bay leaves · 4 whole cloves (the video adds cinnamon sticks too — see Step 7)
Gravy ground spices: ½ tsp turmeric · 1½ tsp cumin · 1 tbsp garam masala · 1 tsp chilli powder · 1½ tsp ground coriander
1 large brown onion · 1 green chilli (optional, deseeded)
1 can crushed tomatoes — or 6 fresh ripe tomatoes (see Step 10) · 60 g cashews
240 ml (1 cup) water · 1–2 tbsp sugar (taste before it all goes in) · kosher salt to taste · 100 ml thickened cream
Coriander for garnish · steamed basmati rice or naan to serve (from the video)

🥕 From your box & our makers

Onion - Brown, Tomatoes - Field (or Truss Tomatoes), Garlic - Imported (or Peeled Garlic 1kg), Ginger - New Season (140g), Chillies - Green - long, Lemons - 5 pack, Coriander (bunch) — all in the shop
Peninsula Nut Co. Salted Cashews (250g) — local roasters; see the rinse tip in Step 9
Chicken — from your butcher (we don't stock chicken; our veg and makers are the heroes here)
Lievito Turkish Rolls (4 pack) or White Sour Batard — our baker's answer when there's no naan in the house

🧰 Equipment · ⏱ Timing

Big bowl, microplane or fine grater, a heavy-based pot, an oven tray + your grill (broiler), any blender — and a fine sieve (non-negotiable, see Step 14)
Marinate 3 hours minimum (overnight is better) · about 40 minutes hands-on · sauce simmer 20–45 minutes (Andy went the full 45)
Serves 4 (2 thighs each) — even better the next day, and the sieved sauce base (end of Step 14) freezes brilliantly, so bank a batch
Naturally gluten-free served on rice (skip the naan and check your spice blends) · contains dairy and cashews