Butter Chicken

When I think of comfort food, Butter Chicken immediately comes to mind. There’s something so nostalgic and special about this dish that takes me back to family gatherings where the aroma filled the air, inviting everyone to the table. My first attempt at making Butter Chicken was during a cold winter evening. I had a few friends over, and we decided to take on the challenge together. As we chopped onions and minced garlic, the kitchen filled with laughter and the promise of a delicious meal. The rich, creamy sauce simmering on the stove brought warmth not only to our bellies but also to our hearts.

As we sat down to enjoy our creation, the first bite was pure magic. The blend of spices, the tender pieces of chicken, and the luscious sauce served over steaming rice transported us to a cozy restaurant in India. It was a moment I wanted to recreate again and again. That’s why I love sharing this Butter Chicken recipe – it’s not just about the ingredients; it’s about the memories and the joy of cooking together. So, if you’re looking to impress your loved ones or simply craving something rich and satisfying, this Butter Chicken recipe is the perfect choice for any occasion.

What to Buy for Butter Chicken

When it comes to the ingredients for Butter Chicken, each one plays a vital role in creating the rich flavors and creamy texture we love. The combination of chicken, aromatic spices, and rich cream forms the foundation of this comforting dish. Let’s dive into the key components that make this meal a favorite!

• 1 tablespoon vegetable oil: This oil serves as the base for cooking, providing a neutral flavor that allows the spices to shine.
• 1 tablespoon butter: Adding butter enhances the richness and gives the dish a luxurious feel.
• 1 medium onion: Diced and sautéed, the onion adds sweetness and depth to the sauce.
• Salt and freshly ground black pepper: Essential for seasoning, these enhance the flavors of every ingredient.
• 2 cloves garlic: Minced garlic brings a robust flavor that complements the spices beautifully.
• 1 teaspoon minced fresh ginger: Adds a zesty kick that brightens up the dish.
• 1 pound boneless, skinless chicken breasts: Tender chicken pieces are key for absorbing the delicious sauce.
• 1/4 cup tomato paste: This gives the dish its rich color and a slight tanginess.
• 1 tablespoon garam masala: A signature spice blend that’s the heart of Butter Chicken.
• 1 teaspoon red chili powder: Provides the right amount of heat to balance the creaminess.
• 1 teaspoon fenugreek leaves: Adds a unique, bittersweet flavor that’s essential to the dish.
• 1 teaspoon ground cumin: This spice adds warmth and depth to the flavor profile.
• 1/2 teaspoon ground turmeric: Not only does it add color, but it also offers a subtle earthiness.
• 1 cup heavy cream: The star ingredient that creates the creamy sauce we all adore.
• Fresh cilantro leaves: Used for garnish, these add a fresh touch and vibrant color.
• Cooked rice: A perfect base for the Butter Chicken sauce.
• Naan bread: Ideal for scooping up the sauce, it’s a must-have accompaniment.

Step by Step Guide for Butter Chicken

Cooking Butter Chicken is an enjoyable process, and I’m excited to guide you through it step by step. Each stage builds on the last, creating layers of flavor that will make your meal unforgettable. Let’s dive into the instructions!

1. In a large Dutch oven or skillet over medium heat, add oil and butter. Allow the butter to melt and bubble slightly, creating a fragrant base. It should take about a minute or two. This is where your journey begins, as the aroma fills the kitchen.
2. Add the diced onion to the pan. Sauté it until it turns lightly golden, which should take about five minutes. Stir occasionally to ensure even cooking. You’ll know it’s ready when the onion becomes translucent and fragrant.
3. Next, stir in the minced garlic and ginger. Cook for about thirty seconds, stirring constantly to prevent burning. The combination will release a beautiful aroma—this is the magic happening!
4. Add the cut chicken pieces to the pan along with the tomato paste, garam masala, red chili powder, fenugreek leaves, ground cumin, ground turmeric, salt, and pepper. Stir everything together thoroughly, coating the chicken with the spices.
5. Cook the mixture for about five minutes, stirring occasionally. You’re looking for the chicken to begin browning slightly and the spices to become fragrant.
6. Now, reduce the heat to low and add the heavy cream. Stir gently until it’s well combined. Let it simmer for about ten minutes. This is when the sauce thickens and the chicken cooks through, reaching a safe internal temperature of 165 degrees on a digital thermometer.
7. Once cooked, taste your Butter Chicken and adjust the seasoning with more salt and pepper as needed. The flavors should be rich and creamy, perfectly balanced.
8. To finish, garnish with fresh cilantro leaves. They’ll add a pop of color and a refreshing touch.
9. Serve your Butter Chicken over cooked rice and alongside warm naan bread. Enjoy the delighted smiles around the table!

Making Adjustments

Whether you’re looking to modify this dish for personal preferences or dietary needs, here are some tips to guide you through. Butter Chicken is an adaptable recipe that can accommodate a variety of tastes!

• Cooking method: You can make Butter Chicken in a slow cooker. Just add all ingredients together and let it cook on low for 6 to 8 hours.
• Storage: Store leftovers in an airtight container in the refrigerator for three to four days. Reheat on the stovetop or microwave until heated through.
• Freezing: Leftovers can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
• Pairing: Serve Butter Chicken with sides like basmati rice, roti, or a fresh salad for a complete meal.
• Garnish: Feel free to add toppings such as chopped nuts or yogurt for extra flavor and texture.

Serving Suggestions

When it comes to enjoying your Butter Chicken, there are several delightful ways to serve it that elevate the dining experience.

• Perfect with rice: Serve Butter Chicken generously over a bed of fluffy basmati rice, allowing the creamy sauce to soak in.
• Naan pairing: Accompany with warm naan bread for scooping up the sauce, making for the perfect bite.
• Seasonal delight: This dish is great for any season but shines at winter gatherings, bringing warmth and comfort to chilly evenings.
• Meal prep: Pack leftovers for lunch the next day. It’s just as delicious reheated!
• Festive occasions: Serve Butter Chicken at family gatherings or celebrations to impress your guests with a taste of Indian cuisine.
• Accompanying sides: Consider pairing with a fresh salad or raita to balance the richness of the dish.

FAQ

Conclusion

Butter Chicken is truly a masterpiece of flavor and comfort. With its creamy sauce and rich spices, this dish has a way of bringing people together around the table. I encourage you to try making it yourself; the experience of cooking and sharing this dish will create wonderful memories. So go ahead, gather your ingredients, and enjoy a delightful evening filled with the warmth and love of a home-cooked meal!

Butter Chicken

The ultimate comfort food, Butter Chicken is a creamy and aromatic dish that delivers rich flavors and tender chicken. Perfect for any occasion, this easy recipe can impress your family and friends with its delightful taste. Make it tonight for a satisfying weeknight dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion peeled and diced
• to taste salt and freshly ground black pepper
• 2 cloves garlic minced
• 1 teaspoon minced fresh ginger
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/4 cup tomato paste
• 1 tablespoon garam masala (see note 1)
• 1 teaspoon red chili powder (see note 2)
• 1 teaspoon fenugreek leaves or ½ teaspoon ground fenugreek (see note 3)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 cup heavy cream or unsweetened canned coconut milk
• to taste fresh cilantro leaves for garnish
• for serving cooked rice and naan bread or plain yogurt

Equipment

• Wooden Spoon
• Oven
• Peeler
• Cutting Board
• Skillet
• Saucepan

Method

 

1. In a large Dutch oven or skillet over medium heat, add oil and butter. Allow the butter to melt and bubble slightly, creating a fragrant base. It should take about a minute or two.
2. Add the diced onion to the pan. Sauté it until it turns lightly golden, which should take about five minutes. Stir occasionally to ensure even cooking.
3. Next, stir in the minced garlic and ginger. Cook for about thirty seconds, stirring constantly to prevent burning.
4. Add the cut chicken pieces to the pan along with the tomato paste, garam masala, red chili powder, fenugreek leaves, ground cumin, ground turmeric, salt, and pepper. Stir everything together thoroughly, coating the chicken with the spices.
5. Cook the mixture for about five minutes, stirring occasionally. You’re looking for the chicken to begin browning slightly and the spices to become fragrant.
6. Now, reduce the heat to low and add the heavy cream. Stir gently until it’s well combined. Let it simmer for about ten minutes.
7. Once cooked, taste your Butter Chicken and adjust the seasoning with more salt and pepper as needed.
8. To finish, garnish with fresh cilantro leaves. They’ll add a pop of color and a refreshing touch.
9. Serve your Butter Chicken over cooked rice and alongside warm naan bread. Enjoy the delighted smiles around the table!

Notes

• Garam masala: Find this Indian spice blend at the store, or make your own garam masala with 2 Tbsp. ground cinnamon, 1 Tbsp. freshly ground black pepper, 2 tsp. ground cloves, 1 tsp. ground cardamom, and 1 tsp. ground ginger.
• Red chili powder: A single or blend of ground chilies, not the Americanized “chili powder” used in chili recipes. Kashmiri and Guntur chilies are popular varieties, or substitute cayenne pepper.
• Fenugreek leaves: Also known as kasoori methi, this herb is a staple in Indian cuisines, especially chutneys and curries.
• Storage: Store leftovers in an airtight container in the refrigerator for three to four days, or freeze for up to two months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until chicken reaches 165 degrees internally.

Previous PostChicken Fajita Bowls

Next Post Buffalo Ranch Chicken Meatballs

Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!