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- 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 tablespoons lemon juice - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 2 medium tomatoes, pureed - 1 cup heavy cream - 2 tablespoons butter - 2 teaspoons garam masala - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt to taste The chicken thighs give this dish its juicy texture. I love using thighs instead of breasts. They stay tender and soak up flavors better. The yogurt adds tang and helps tenderize the chicken. The ginger-garlic paste is a must; it boosts flavor and aroma. The spices transform this dish. Garam masala brings warmth, while cumin and coriander add depth. Turmeric gives a lovely color. Red chili powder adds heat; you can adjust it to your taste. The heavy cream and butter create a rich, creamy sauce that is simply irresistible. - Additional vegetables (like bell peppers, peas, or spinach) - Alternative dairy options (like low-fat yogurt or coconut milk) Adding vegetables can make the dish more colorful and nutritious. Bell peppers add sweetness, while peas add a pop of green. You can also use spinach for extra flavor. If you want a lighter dish, low-fat yogurt works well. Coconut milk can give an interesting twist and a hint of sweetness. - Fresh cilantro leaves - Serving suggestions: basmati rice or naan bread Garnish with fresh cilantro leaves for a burst of freshness. It adds a vibrant color and enhances the dish's aroma. Serve your butter chicken with basmati rice or naan bread. Both options soak up the rich sauce beautifully. You can even drizzle a bit of extra cream on top for a lovely finish. {{ingredient_image_1}} Marination is key to great flavor. It makes the chicken tender and juicy. For this dish, mix yogurt, ginger-garlic paste, lemon juice, and salt in a bowl. Add the chicken pieces and coat them well. Let it sit for at least 1 hour. If you have time, marinate it overnight. This will give you the best taste. To brown the chicken well, heat vegetable oil in a skillet over medium heat. Add the marinated chicken and leave space between the pieces. Cook for about 5-7 minutes. Make sure the chicken gets a nice color. After cooking, set the chicken aside. Always wash your hands and surfaces after handling raw chicken. This keeps everything safe. In the same skillet, add chopped onions. Sauté them until they turn golden, about 5 minutes. Then, stir in the pureed tomatoes. Cook this mixture for another 5 minutes. You want it to thicken and the oil to separate from the sauce. This shows it is ready for the spices. Add spices in this order: garam masala, cumin, coriander, turmeric, and red chili powder. Stir well to mix the spices into the sauce. Cook for 2 minutes to let the spices bloom. This step helps release their flavors, giving your dish a balanced taste. Now, pour in the reserved marinade and heavy cream. Mix until smooth. Let the sauce simmer for 5-7 minutes. This helps blend the flavors. Add the chicken back into the sauce and stir gently. Cook on low heat for 10 minutes. This will ensure the chicken is tender and fully cooked. When serving, adjust the salt if needed. Garnish with fresh cilantro leaves for a pop of color. Serve the butter chicken hot. It pairs well with basmati rice or naan bread. For a pretty touch, drizzle a little extra cream on top. Enjoy your game changer butter chicken! To keep chicken from drying out, marinate it well. Use yogurt, ginger-garlic paste, and lemon juice. Let the chicken soak in the marinade for at least one hour. For the best taste, marinate overnight. When cooking, use medium heat. This helps cook the chicken evenly. Don't crowd the pan, or the chicken won't brown well. After browning, set the chicken aside before adding it to the sauce. For a creamy sauce, use heavy cream. Mix it in with the reserved marinade. This adds richness. Make sure to simmer gently. This helps the cream blend with the spices and flavors. To modify spice levels, adjust the red chili powder. Start with less if you prefer a milder dish. You can always add more later. Remember, the spices bloom when heated, so taste as you go. For those who love heat, try adding cayenne pepper or extra garam masala. If you want to tone down the heat, balance it with more cream or yogurt. This will cool the dish while keeping it tasty. You can prepare butter chicken in advance. Marinate the chicken a day before to save time. Cook the chicken and sauce, then cool them separately. Store them in airtight containers in the fridge. To reheat, gently warm the chicken and sauce in a skillet. Add a splash of cream for creaminess. Heat until it's just warm, not boiling. This keeps the flavors fresh and the chicken tender. Pro Tips Marination Magic: The longer you marinate the chicken, the more tender and flavorful it will be. Aim for a minimum of 1 hour, but overnight is best for maximum flavor absorption. Perfectly Creamy Sauce: For an ultra-creamy sauce, use full-fat heavy cream. It will not only enhance the texture but also the overall richness of the dish. Spice Adjustment: Adjust the red chili powder according to your spice preference. Start with less if you're unsure, as you can always add more later. Garnish for Greatness: Fresh cilantro adds a burst of color and freshness. Consider adding a sprinkle of garam masala on top before serving for an extra layer of flavor. {{image_2}} You can make this dish lighter without losing flavor. - Low-fat dairy options: Instead of heavy cream, use low-fat yogurt or coconut milk. This change cuts calories while keeping the dish creamy. - Chicken swaps: If you want to reduce fat, use skinless chicken breasts. They cook faster and still taste great. Not a meat eater? No problem! You can still enjoy this dish. - Substituting chicken with tofu or paneer: Tofu absorbs flavors well. Use firm tofu, cut into cubes. Paneer adds a nice texture and creaminess. Both work beautifully in this recipe. - Adjusting cooking times: Tofu cooks faster than chicken. Sauté it until golden and add it to the sauce. If using paneer, cook until it’s slightly browned for extra flavor. Give your butter chicken a fun twist with global flavors. - Adding international flavors: Coconut milk gives a sweet and creamy touch. It pairs well with the spices and makes the dish unique. - Incorporating regional spices: Try adding Thai curry paste for a spicy kick or smoked paprika for depth. Experimenting with spices can create new and exciting taste profiles. To store leftovers, let the butter chicken cool first. Place it in an airtight container. This keeps it fresh and prevents odors. You can store it in the fridge for about 3 to 4 days. Always check for freshness before eating. For freezing butter chicken, use a freezer-safe container. Leave some space at the top since the sauce may expand. It can last in the freezer for up to 3 months. To reheat from frozen, let it thaw overnight in the fridge. Then, warm it gently on the stove, adding a splash of cream if needed. Signs of spoilage include an off smell or changes in color. If you see mold, throw it away. To extend freshness, store it in the coldest part of your fridge. You can also freeze it right after cooking to lock in flavor. This butter chicken stands out due to its rich flavor and creamy texture. The use of boneless chicken thighs gives a juicy bite. I use a blend of spices that enhances the overall taste. The ginger-garlic paste adds depth, while the heavy cream makes it smooth. Marinating the chicken in yogurt and spices is key. It makes the meat tender and flavorful. This method truly transforms the dish into a game changer. Yes, you can use chicken breasts if you prefer. However, chicken thighs offer a richer flavor and stay juicier during cooking. Breasts may dry out if overcooked, so keep an eye on them. Thighs have more fat, which contributes to the dish's creaminess. If you choose breasts, reduce the cooking time slightly for the best texture. Butter chicken pairs wonderfully with several sides. Basmati rice complements the dish's rich flavors. Naan bread is perfect for scooping up the sauce. You can also serve it with a fresh salad for a crunchy contrast. Steamed vegetables add color and nutrition, balancing the meal nicely. Consider raita, a yogurt-based side, to cool down the spices. Yes, you can customize the heat in this dish. Start by reducing the red chili powder if you want less spice. You can always add more at the end if needed. For a milder flavor, consider using sweet paprika instead of chili powder. If you like it hot, add chopped green chilies to the sauce. Adjusting the spices allows you to tailor the dish to your taste. Marination is crucial in Indian cuisine. It helps the chicken absorb the flavors from the spices and yogurt. The acid from the lemon juice tenderizes the meat. A longer marination time enhances the taste. I recommend marinating for at least an hour, but overnight is best. This process makes the chicken juicy and flavorful, ensuring every bite is delicious. You learned how to make delicious butter chicken with simple steps and ingredients. The marinating process is key for flavor, and the cooking tips help avoid dry chicken. You can customize the dish with different spices and vegetables for added taste. Storage tips ensure your leftovers stay fresh. Whether you choose healthier options or make it vegetarian, this dish adapts to your needs. Enjoy your cooking journey and impress your guests with this flavorful dish!

Game Changer Butter Chicken

A rich and creamy butter chicken recipe that will change your dinner game.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • to taste salt
  • for garnish fresh cilantro leaves

Instructions
 

  • In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, and salt. Add the chicken pieces, ensuring they are well coated. Marinate for at least 1 hour, preferably overnight in the refrigerator for fuller flavor.
  • Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken (reserve excess marinade) and cook until browned, about 5-7 minutes. Remove the chicken pieces and set them aside.
  • In the same skillet, add chopped onions and sauté until golden brown, about 5 minutes. Stir in the pureed tomatoes and cook for another 5 minutes until the mixture thickens and the oil starts to separate.
  • Add garam masala, cumin, coriander, turmeric, and red chili powder to the onion-tomato mixture. Stir well and cook for an additional 2 minutes to bloom the spices.
  • Pour in the reserved marinade along with the heavy cream and butter. Mix until everything is smoothly incorporated. Allow the sauce to simmer for 5-7 minutes.
  • Add the seared chicken pieces back into the skillet. Stir to coat them in the creamy sauce and let it cook for another 10 minutes on low heat until the chicken is fully cooked and tender.
  • Adjust the seasoning with salt if needed and garnish with fresh cilantro leaves.

Notes

Serve hot with basmati rice or naan bread. Drizzle extra cream on top for presentation.
Keyword butter chicken, chicken recipe, Indian cuisine