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To make classic butter chicken, you'll need a few key items. Here’s the list: - 500g boneless chicken thighs, cubed - 1 cup plain yogurt - 2 tablespoons lemon juice - 1 tablespoon ginger-garlic paste - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt, to taste - 3 tablespoons unsalted butter - 1 medium onion, finely chopped - 1 cup tomato puree - 1 cup heavy cream - Fresh cilantro leaves, for garnish Each ingredient plays a part in creating the rich, creamy flavor. The chicken thighs add juiciness. Yogurt tenderizes the meat and adds tang. Lemon juice brightens the dish. The spices give it warmth and depth. Butter adds richness, while cream makes it smooth. Using fresh cilantro as a garnish adds a pop of color and freshness. Make sure you gather everything before starting. This way, you can focus on cooking and enjoy the process! {{ingredient_image_1}} First, mix the marinade. In a bowl, combine: - 1 cup plain yogurt - 2 tablespoons lemon juice - 1 tablespoon ginger-garlic paste - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt, to taste Stir these well until they blend. Now, add 500g of cubed boneless chicken thighs. Make sure each piece is coated. Cover the bowl and refrigerate for at least 1 hour. For best taste, let it marinate overnight. Next, heat a large skillet over medium heat. Melt 3 tablespoons of unsalted butter. Once melted, add 1 finely chopped medium onion. Sauté the onions until they are golden brown, about 5-7 minutes. Once golden, add the marinated chicken and the marinade to the skillet. Cook the chicken until it turns brown on all sides, which takes around 10 minutes. Now, pour in 1 cup of tomato puree. Bring it to a simmer. Cook for another 10 minutes until the sauce thickens a bit. Then, stir in 1 cup of heavy cream. Let it simmer for an extra 5 minutes. This helps all the flavors mix well. Adjust the salt if needed. Finally, remove the skillet from the heat. Garnish with fresh cilantro leaves for a pop of color. Serve your Butter Chicken in a large bowl. I recommend pairing it with naan or steamed basmati rice. For a special touch, drizzle a bit of cream on top. Enjoy this tasty comfort food! To get the best flavor, marinate the chicken. I suggest marinating for at least one hour. For richer taste, let it sit overnight. The longer you marinate, the better the spices soak in. Adjust the spices to control the heat. Start with one teaspoon of chili powder. If you like it spicy, add more. Always taste before serving to find your perfect balance. Use a heavy skillet for the best results. A non-stick or cast-iron skillet works great. These pans hold heat evenly, which helps cook the chicken well. When sautéing onions, cook them on medium heat. Stir often to prevent burning. Golden brown onions add a sweet taste to your dish. This step makes a big difference in flavor. Garnishing is easy and fun! Add fresh cilantro on top right before serving. A drizzle of cream adds a nice touch, too. Serve the Butter Chicken in a big bowl or on individual plates. Pair it with naan or basmati rice. This not only looks nice but makes the meal feel special. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate overnight for the best flavor infusion. The longer it sits, the more tender and flavorful it becomes. Use Ghee for Authentic Taste: For a richer flavor, substitute the unsalted butter with ghee, which is a traditional cooking fat used in Indian cuisine. Adjust Spice Level: Control the heat of the dish by adjusting the chili powder according to your preference. Start with less and increase gradually. Serve with Accompaniments: Enhance your meal by serving Butter Chicken with naan, steamed basmati rice, or a side of cucumber raita for a refreshing contrast. {{image_2}} Punjabi Butter Chicken Punjabi butter chicken is rich and creamy. It often uses more spices than other styles. This version features a smoky flavor. You can achieve this by cooking the chicken in a tandoor or oven. The marinated chicken gets grilled first, adding depth to the dish. The sauce remains buttery and delicious, making it a favorite. Addition of different vegetables You can add vegetables to your butter chicken for more color and nutrition. Peas, bell peppers, and spinach work great. Just sauté the veggies before adding the chicken. This gives a fresh twist to the classic dish while keeping it hearty. Gluten-free options Butter chicken is naturally gluten-free. Just ensure you use gluten-free naan or rice. This way, you can enjoy the dish without worry. Always check labels on sauces and spices to be safe. Plant-based alternatives If you're looking for a plant-based version, replace chicken with tofu or chickpeas. Use coconut cream instead of heavy cream for a rich taste. The spices will still shine through, making it a wonderful meal. Cream-free versions You can make a cream-free butter chicken. Use cashew cream or almond milk for a lighter sauce. This keeps the dish creamy without using dairy. Blend soaked cashews with water for a smooth texture. Variations with different types of tomatoes Switching up tomato puree can change the flavor. Use fresh tomatoes for a brighter taste. Alternatively, try fire-roasted tomatoes for a smoky touch. Each option brings a new layer to your butter chicken. To store leftover butter chicken safely, let it cool first. Place it in an airtight container. This keeps moisture in and odors out. Store it in the fridge for up to three days. If you want to eat it later, make sure to reheat it well. For the best freezing results, use a freezer-safe container. You can also use heavy-duty freezer bags. Squeeze out as much air as you can before sealing. Butter chicken can be frozen for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove over low heat for the best texture. Stored butter chicken lasts about three days in the fridge and three months in the freezer. Watch for signs of spoilage. If you see mold or a sour smell, toss it out. Always trust your senses when it comes to food safety. Butter chicken is a rich and creamy dish from India. It uses marinated chicken cooked in a spiced tomato sauce. This dish is known for its smooth texture and deep flavors. It started in Delhi, India, in the 1950s. It became popular for its comfort food qualities. People enjoy it in homes and restaurants alike. Yes, you can make butter chicken ahead of time. It tastes even better the next day! To prep, follow these steps: - Marinate the chicken at least one hour before cooking. - Cook the dish fully, then cool it down. - Store it in an airtight container in the fridge. It will stay fresh for about three days. When ready to eat, just reheat it on the stove. To make butter chicken less spicy, reduce the chili powder. Start with half a teaspoon, then taste. If you want it milder, you can skip the chili powder. You can also add more cream to cool down the heat. This will help balance the spice without losing flavor. Butter chicken pairs well with several side dishes. Here are some popular options: - Naan bread: Soft and perfect for scooping up sauce. - Steamed basmati rice: The fluffy grains soak up the sauce well. - Cucumber salad: A fresh side that adds crunch and cools the palate. - Roasted vegetables: Adds color and nutrients to your meal. These sides enhance the butter chicken experience. Enjoy experimenting with your favorites! This blog post covered how to make Butter Chicken. You learned about the key ingredients and simple steps to cook it. We also shared tips for authentic flavor and presentations to impress. You now know how to store leftovers and some tasty variations to try. Butter Chicken is a versatile dish that’s great for meals at home or entertaining guests. Try these ideas and enjoy each bite of this rich and flavorful meal!

Butter Chicken Bliss

A creamy and flavorful butter chicken dish that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cubed
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • to taste salt
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 cup tomato puree
  • 1 cup heavy cream
  • for garnish fresh cilantro leaves

Instructions
 

  • In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, and salt. Mix well to form a marinade.
  • Add the cubed chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for enhanced flavor.
  • In a large skillet or pan, melt the butter over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
  • Add the marinated chicken (along with the marinade) to the skillet. Cook until the chicken is browned on all sides, about 10 minutes.
  • Pour in the tomato puree and bring to a simmer. Cook for an additional 10 minutes until the sauce thickens slightly.
  • Stir in the heavy cream and simmer for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt if necessary.
  • Remove from heat and garnish with fresh cilantro leaves before serving.

Notes

Serve with naan or steamed basmati rice, garnished with cilantro and cream.
Keyword butter chicken, chicken recipe, Indian cuisine