Indulge in the creamy and flavorful goodness of Indian Butter Chicken, a classic dish that will transport your taste buds straight to India!
This comforting curry features tender chicken simmered in a luscious tomato and butter sauce, perfectly spiced with aromatic Indian spices. It’s surprisingly easy to prepare, making it a great choice for both weeknight dinners and special occasions.
Serving and Pairing Suggestions
Serve Indian Butter Chicken hot, garnished with fresh cilantro and a drizzle of cream for an elegant touch. It pairs beautifully with fluffy basmati rice or warm naan bread for soaking up the delicious sauce.
For a complete meal, consider adding a side of Cucumber Raita or Aloo Gobi to balance the rich flavors of the curry.
Tips and Notes
- Chicken: Use boneless, skinless chicken thighs for the best results. They remain tender and juicy during cooking, enhancing the dish’s overall flavor.
- Marinade: Marinate the chicken in yogurt and spices like garam masala, turmeric, and chili powder for at least 30 minutes to infuse flavor and tenderize the meat.
- Sauce: Make the sauce with butter, tomatoes, and heavy cream for a rich texture. Adjust the spices to your taste, adding more chili powder for extra heat if desired.
- Cooking: Cook the chicken separately before adding it to the sauce to ensure it’s cooked through. Allow the flavors to meld by simmering the chicken in the sauce for a few minutes.
- Storage: Store any leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Enjoy the rich and creamy experience of making Indian Butter Chicken as a delightful addition to your culinary adventures!
Indian Butter Chicken
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 500 grams chicken boneless, cut into pieces
- 1 cup yogurt plain, for marination
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon ginger garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons chili powder adjust to taste
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 cups tomatoes pureed
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a mixing bowl, combine the chicken pieces, yogurt, lemon juice, ginger garlic paste, turmeric powder, and chili powder. Marinade for at least 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until they are golden brown.
- Add the marinated chicken and cook until it is browned on all sides.
- Stir in the pureed tomatoes and simmer for about 15 minutes, until the chicken is cooked through.
- Add garam masala, heavy cream, and butter. Stir well and let it simmer for another 5 minutes.
- Season with salt to taste and garnish with fresh cilantro. Serve warm.