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- 500g chicken breast, diced - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 teaspoons garam masala - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - Salt to taste - 3 tablespoons butter - 1 onion, finely chopped - 2 tomatoes, pureed - 1/2 cup heavy cream - 2 tablespoons kasuri methi (dried fenugreek leaves) The main ingredient is chicken breast. I prefer using fresh chicken for the best taste. The yogurt helps keep the chicken tender and juicy. The ginger-garlic paste adds a strong flavor. Garam masala, turmeric, and red chili powder create a warm spice blend. Don’t forget to season with salt; it brings all the flavors together. Butter adds richness, while onions and tomatoes form the base of the sauce. Heavy cream gives the dish its creamy texture. Lastly, kasuri methi adds a unique flavor that is key to butter chicken. - Fresh coriander leaves - Additional toppings For garnishes, I love using fresh coriander leaves. They add a bright touch and enhance the dish's look. You can also add a drizzle of cream on top for extra richness. Some people enjoy adding nuts or seeds for crunch. You can get creative! {{ingredient_image_1}} To make the best butter chicken, you need to start with the chicken. In a bowl, combine the diced chicken, yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix these well. The yogurt helps to tenderize the chicken and adds richness. Let the chicken marinate for at least 30 minutes. If you can, let it sit overnight. This time allows the flavors to soak in deeply. A good marinade makes a big difference in taste. Next, heat a large pan over medium heat. Add 2 tablespoons of butter. Once melted, toss in the chopped onion. Sauté until the onion is golden brown. This step builds a great base for your sauce. Now, stir in the marinated chicken. Cook the chicken, stirring often, for about 8-10 minutes. You want it browned. After that, add the pureed tomatoes. Cook this mix for another 5-7 minutes. When the oil starts to separate, you know it's ready. Reduce the heat to low. Stir in the heavy cream and the last tablespoon of butter. Let everything melt together into a rich sauce. This step adds creaminess and depth. Sprinkle in the kasuri methi. Mix well to infuse its unique flavor into the sauce. Cook for an additional 2-3 minutes. Taste your sauce and adjust the salt if needed. For a beautiful finish, garnish with fresh coriander leaves. Serve the butter chicken with fluffy basmati rice or warm naan. Enjoy your delicious meal! Marination secrets for ultimate taste Marinating chicken boosts flavor. Use yogurt, ginger-garlic paste, and spices. Let it sit for 30 minutes, or overnight for richer taste. This step adds depth and tenderness. Importance of slow cooking Slow cooking lets flavors blend. Cook the chicken on low heat after browning. This method keeps the chicken juicy and enhances the sauce's richness. Optimal heat settings Start with medium heat to brown the chicken and onions. After adding tomatoes, lower the heat. This prevents burning and allows flavors to meld. Avoiding overcooking the chicken Cook just until the chicken is no longer pink. Overcooking makes it tough. Check the chicken after 8-10 minutes, then adjust as needed. Serving suggestions Serve the butter chicken in a deep dish. Drizzle cream on top for a rich look. Garnish with coriander for color. Ideal accompaniments Pair with fluffy basmati rice or warm naan. Add lemon wedges for a hint of zest. This balance of flavors makes the dish shine. Pro Tips Marination Matters: The longer you marinate the chicken, the more flavorful and tender it will be. Try to marinate for at least 2 hours or overnight for the best results. Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This enhances the aroma and taste of the butter chicken. Perfect Creaminess: To achieve a rich and creamy sauce, use full-fat heavy cream. This not only adds richness but also balances the spices beautifully. Garnish for Flavor: Don't skip the fresh coriander leaves as a garnish. They add a burst of freshness and color that elevates the dish. {{image_2}} You can change the main protein in butter chicken. Try using lamb for a twist. If you prefer a plant-based option, tofu works well. It absorbs flavors nicely. For a vegan dish, swap the yogurt and cream for coconut yogurt and coconut milk. These options keep the dish creamy and delicious. Adjusting the spice levels is easy. If you like it mild, reduce the red chili powder. You can add more garam masala for extra warmth. Try adding spices like cumin or coriander for unique flavors. You can even add a pinch of cinnamon for a sweet touch. Always taste as you go to find your perfect mix. Butter chicken changes from place to place. In Punjab, it’s rich and creamy, with lots of spices. In other areas, it may have more tomato and less cream. Some regions add cashew paste for extra thickness. You can also find versions with different meats or even paneer. Explore these styles to find your favorite. To keep your butter chicken fresh, follow these steps: - Cool it down: Let the dish cool to room temperature first. - Use airtight containers: Choose glass or BPA-free plastic containers. They seal well and help keep flavors intact. - Refrigerate: Store the butter chicken in the fridge. It stays good for about 3-4 days. You can reheat butter chicken in different ways: - Microwave: Place your portion in a microwave-safe bowl. Heat in short bursts, stirring in between. This way, it warms evenly. - Stovetop: Pour the chicken into a pan over low heat. Stir often until it's hot. This method helps keep the sauce rich. Tips to maintain texture and flavor: - Add a splash of water or cream while reheating. This keeps the sauce from drying out. - Heat it slowly to avoid overcooking the chicken again. Enjoy your meal just as it was made! Butter chicken is a classic Indian dish. It comes from the Punjab region. People love it for its rich and creamy sauce. The dish features marinated chicken cooked in a spiced tomato sauce. It has a great flavor that many enjoy worldwide. This dish is popular in many restaurants and homes alike. It is a comfort food that pairs well with rice or naan. Yes, you can make butter chicken ahead of time. Meal prepping helps save time on busy days. After cooking, let it cool before storing it. Place it in an airtight container. You can keep it in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave. This dish often tastes even better the next day! You can serve butter chicken with a few tasty sides. Here are some great options: - Fluffy basmati rice - Warm naan bread - Cucumber raita for a cooling effect - Lemon wedges to add zest - A light salad for freshness These sides pair well and balance the rich flavors of the dish. Adjusting the spice level is easy with butter chicken. If you prefer mild flavors, use less red chili powder. You can also add more cream to tone down the spices. For those who like it spicy, feel free to increase the chili powder. You can also add fresh green chilies for an extra kick. Try tasting as you cook to find your perfect spice level! You learned about the key ingredients and techniques needed to make great Butter Chicken. I shared tips for enhancing flavor and presented variations to fit different tastes. Proper storage advice helps ensure your leftovers stay delicious. Butter Chicken is not just a meal; it’s an experience that you can adapt to your liking. With some simple steps, you can create a dish that impresses everyone. Enjoy making this tasty classic and don’t hesitate to experiment with your favorite twists.

Ultimate Butter Chicken

A rich and creamy Indian dish made with marinated chicken in a spiced tomato sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 500 g chicken breast, diced
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • to taste salt
  • 3 tablespoons butter
  • 1 onion finely chopped
  • 2 tomatoes pureed
  • 0.5 cup heavy cream
  • 2 tablespoons kasuri methi (dried fenugreek leaves)
  • for garnish fresh coriander leaves
  • for serving cooked basmati rice or naan

Instructions
 

  • In a bowl, combine the diced chicken with yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes (up to overnight for best flavor).
  • In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown.
  • Stir in the marinated chicken and cook, stirring occasionally, until the chicken is browned, about 8-10 minutes.
  • Add the pureed tomatoes and cook for another 5-7 minutes until the oil starts to separate from the mixture.
  • Reduce heat to low, then stir in the heavy cream and the remaining tablespoon of butter, allowing everything to melt together into a rich sauce.
  • Sprinkle in the kasuri methi and mix well, allowing it to infuse its flavor into the sauce. Cook for an additional 2-3 minutes.
  • Adjust seasoning with salt if needed and garnish with fresh coriander leaves before serving.

Notes

Serve with basmati rice or naan, and garnish with fresh coriander.
Keyword butter chicken, chicken recipe, Indian cuisine