Butter Chicken Recipe
Butter Chicken is a versatile and flavorful dish with many variations, so feel free to customize it to suit your taste and dietary preferences. Enjoy your homemade Butter Chicken!
- 1 1/2 lb boneless, skinless chicken thighs
- 1 cup yogurt
- 1 tsp chili powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp ginger-garlic paste (equal parts minced ginger and garlic)
- 2 tbsp butter
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 can crushed tomatoes
- 1 cup heavy cream
- Salt
- Chopped fresh cilantro (for garnish)
In a bowl, combine the yogurt, ginger-garlic paste, chili powder, ground turmeric, ground cumin, and salt. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
Heat a large skillet or pan over medium-high heat. Add a tablespoon of butter. When it's hot, add the marinated chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside.
In the same pan, add another tablespoon of butter. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
Add ground cumin, ground coriander, garam masala, and chili powder to the onion mixture. Sauté for a minute to toast the spices. Then, add the crushed tomatoes and cook for about 5-7 minutes, allowing the sauce to thicken.
Transfer the sauce to a blender or use an immersion blender to puree it until smooth. If needed, you can strain the sauce to remove any tomato seeds or skin.
Return the pureed sauce to the pan. Add the cooked chicken pieces and heavy cream. Stir well to combine. Simmer the sauce and chicken together for about 10-15 minutes, allowing the flavors to meld. Adjust the seasoning with salt and sugar to taste.
Garnish the Butter Chicken with chopped fresh cilantro, if desired. Serve hot with steamed rice, naan bread, or roti.
- Boneless chicken thighs are preferred for this dish as they are juicier and more flavorful compared to chicken breasts. However, you can use chicken breasts if you prefer a leaner option.
- Marinating the chicken in a mixture of yogurt and spices not only adds flavor but also helps tenderize the meat. Marinate the chicken for at least an hour, or overnight for the best results.
- The level of heat in Butter Chicken can vary depending on your preference. Adjust the amount of chili powder to achieve your desired level of spiciness. Remember, you can always add more heat later, but it's challenging to reduce it.
- For enhanced flavor, consider toasting whole spices like cumin seeds and coriander seeds before grinding them into a powder. Freshly ground spices add depth to the sauce.
- If possible, use ghee (clarified butter) instead of regular butter for an authentic taste. Ghee has a rich, nutty flavor that compliments the dish.
- After combining the chicken with the sauce, allow it to simmer gently for some time. This helps the flavors meld and creates a richer, creamier sauce.
- Taste the sauce as it simmers and adjust the seasoning. You might need to add more salt, sugar, or spices to achieve the perfect balance of flavors.
- Adjust the amount of heavy cream to control the creaminess of the dish. If you prefer a richer sauce, use more cream; for a lighter version, use less.
- Chopped fresh cilantro or mint makes an excellent garnish for Butter Chicken. It adds a fresh and vibrant touch to the dish.
- If you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to maintain the sauce's consistency.