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For the best butter chicken, gather these key items: - 500g chicken thighs, boneless and skinless, cut into cubes - 1 cup plain yogurt - 2 tablespoons lemon juice - 1 tablespoon ginger-garlic paste - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt to taste - 3 tablespoons butter - 1 medium onion, finely chopped - 2 large tomatoes, pureed - 1 tablespoon sugar - 1 cup heavy cream These ingredients bring rich flavor and smooth texture to your dish. The chicken thighs work best here. They stay juicy and tender during cooking. You likely have these staples at home: - Salt - Sugar - Ground cumin - Turmeric powder - Red chili powder These spices add depth and warmth to your butter chicken. They balance the creaminess of the sauce. To make your dish look great, consider these garnishes: - Fresh coriander leaves - Extra cream drizzles Garnishes not only add color but also enhance the flavor. The fresh coriander brings a bright touch to the rich sauce. {{ingredient_image_1}} To start, grab a mixing bowl. Add 1 cup of plain yogurt. Then, squeeze in 2 tablespoons of lemon juice. Next, add 1 tablespoon of ginger-garlic paste. This mix gives the chicken great flavor. Now, sprinkle in 2 teaspoons of garam masala, 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, and 1 teaspoon of red chili powder. Adjust the chili to your taste. Finally, add salt as needed. Mix it all well. Cut 500g of boneless chicken thighs into cubes. Place the chicken in the marinade. Make sure each piece is coated well. Cover the bowl and put it in the fridge. Let it sit for at least 1 hour, or overnight for the best taste. Heat a large skillet over medium heat. Add 3 tablespoons of butter and let it melt. Once melted, toss in 1 finely chopped medium onion. Sauté the onions until they turn golden brown. This step adds a sweet flavor to the dish. Now, take the marinated chicken from the fridge. Add the chicken to the skillet, along with any extra marinade. Cook it for about 5 to 7 minutes. You want the chicken to brown nicely. Next, stir in 2 pureed large tomatoes and 1 tablespoon of sugar. This combo brings a rich taste. Let it cook for about 10 minutes. Watch for the sauce to thicken and some oil to separate. Now, add the reserved marinade back into the pan. Mix everything well and cook for another 5 minutes. This step deepens the flavors. Then, pour in 1 cup of heavy cream. Stir to blend it in. Let the sauce simmer for another 5 to 10 minutes on low heat. This makes the sauce creamy and smooth. Taste your dish and adjust salt and spice levels if needed. Garnish with fresh coriander leaves before serving. Enjoy your delicious butter chicken! If you want a lighter dish, use coconut milk instead of heavy cream. It adds a nice sweetness. You can also try cashew cream for a rich texture. Blend soaked cashews with water until smooth for this. Both options make the dish creamy without dairy. Marinating the chicken is key for great taste. I recommend letting it sit for at least one hour. For deeper flavors, marinate the chicken overnight. The yogurt softens the meat and adds a tangy note. Make sure every piece is well coated in the marinade. Spice level can change a lot in butter chicken. Start with one teaspoon of red chili powder if you prefer mild. You can add more if you like heat. Always taste the sauce before serving. This way, you can adjust the flavors to your liking. Pro Tips Marinate Longer: For deeper flavor, marinate the chicken overnight. This allows the spices to infuse into the meat, resulting in a richer taste. Control the Heat: Adjust the amount of red chili powder based on your heat preference. Start with less if you're unsure, as you can always add more later. Use Ghee for Richness: If available, substitute butter with ghee for an authentic Indian flavor. Ghee adds a nuttiness that complements the spices beautifully. Perfect Creaminess: To achieve a velvety sauce, add the cream slowly while stirring continuously. This prevents the cream from curdling and ensures a smooth texture. {{image_2}} If you want a vegetarian option, use paneer or tofu. Marinate the paneer or tofu like you would the chicken. Cook it the same way in the pan. You can also use chickpeas for a protein-packed dish. The flavors will still shine through in the sauce. Different regions in India add their own twist to butter chicken. For example, in Delhi, people often make it richer by using more cream. In Punjab, you might find it with a smoky flavor from cooking over open flames. These regional styles offer a fun way to explore different tastes. To make a lighter version, swap heavy cream for coconut milk. It gives a nice flavor without all the calories. You can also use skinless chicken breasts instead of thighs. Reducing the butter can also help make it healthier. Enjoy the same great taste while being mindful of your health. To store leftover butter chicken, let it cool to room temperature. Then, place it in an airtight container. This keeps the dish fresh. You can store it in the fridge for up to three days. Make sure to label your container with the date. This way, you know when to eat it. When you're ready to eat, take out your butter chicken. You can reheat it in the microwave or on the stove. If using a microwave, heat it for 1-2 minutes. Stir it halfway through to warm it evenly. On the stove, heat it on low. Stir often to prevent burning. Add a splash of water or cream if it seems too thick. You can freeze butter chicken for longer storage. First, let it cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Enjoy the rich flavors even after freezing! Butter chicken is a rich and creamy dish from India. It features tender chicken in a spiced tomato sauce. The sauce is buttery and smooth, with a hint of sweetness. It’s known for its warm spices like garam masala and cumin. This dish is a favorite in many homes and restaurants. Yes, you can use chicken breasts. They will work well in this recipe. Breasts cook faster and are leaner than thighs. However, thighs have more flavor and stay juicy. If you prefer breasts, be careful not to overcook them. To make butter chicken less spicy, you can reduce or skip the red chili powder. You can also add more cream or yogurt to cool it down. Adding sugar can help balance the heat too. Taste as you go to find the right level for you. Butter chicken pairs well with warm naan or fluffy basmati rice. You can also serve it with a fresh salad or raita. Raita is a yogurt side that cools the palate. This makes a great meal even better! Butter chicken is a tasty dish with rich flavors. You learned about key ingredients, easy steps, and helpful tips. We also explored fun variations and storage ideas. Always remember to adjust spices to your liking. Feel free to try vegetarian options for a twist. Whether it’s your first time or you’re an old pro, butter chicken is sure to please. Enjoy your cooking journey!

Butter Chicken Bliss

A creamy and flavorful butter chicken dish that is perfect for serving with naan or rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g chicken thighs, boneless and skinless, cut into cubes
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • to taste salt
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 large tomatoes, pureed
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • for garnish fresh coriander leaves

Instructions
 

  • In a mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, turmeric, red chili powder, and salt. Mix well.
  • Add the chicken cubes to the marinade and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
  • In a large skillet or pan, melt the butter over medium heat. Add the chopped onions and sauté until golden brown.
  • Add the marinated chicken (reserve the extra marinade) to the pan and cook for about 5-7 minutes, until the chicken is browned.
  • Stir in the tomato puree and sugar. Cook for about 10 minutes on medium heat until the mixture thickens and the oil starts to separate from the sauce.
  • Add the reserved marinade and mix well. Cook for an additional 5 minutes.
  • Pour in the heavy cream and stir to combine. Let it simmer for another 5-10 minutes on low heat until the sauce is velvety and the chicken is cooked through.
  • Taste and adjust salt and spice levels as needed.
  • Garnish with fresh coriander leaves before serving.

Notes

Serve hot with fluffy naan or basmati rice, and garnish with extra cream drizzles and coriander leaves for a vibrant touch.
Keyword butter chicken, chicken recipe, Indian cuisine