Butter Chicken

The first time I tasted Butter Chicken, I was transported straight to the vibrant streets of Delhi, where the scent of spices fills the air and the promise of a hearty meal beckons. It was a chilly evening, and the warmth of the restaurant wrapped around me like a cozy blanket. As I took my first bite, the creamy sauce enveloped the tender pieces of chicken, creating a flavor explosion that made my taste buds dance. Ever since that night, Butter Chicken has become a staple in my kitchen. I love how this dish brings friends and family together, transforming an ordinary gathering into a festive feast.

Making Butter Chicken at home might seem daunting, but trust me, it’s easier than you think. The secret lies in marinating the chicken in a rich blend of spices and yogurt, which not only tenderizes the meat but also infuses it with incredible flavor. Each ingredient plays a vital role, from the warm spices that evoke memories of far-off lands to the creamy sauce that comforts the soul. This dish has the power to turn a simple dinner into a celebration.

Whether you’re hosting a dinner party or just craving a comforting meal, Butter Chicken is the perfect choice. It pairs beautifully with fluffy basmati rice or warm naan, making every bite a delightful experience. So, roll up your sleeves and join me in creating this culinary masterpiece that will surely impress anyone at your dinner table.

Everything You Need for Butter Chicken

At the heart of Butter Chicken is a selection of simple yet flavorful ingredients. Each one contributes to the dish’s signature taste, making it creamy, spicy, and utterly satisfying. The combination of spices, dairy, and protein works together to create a meal that feels luxurious yet is surprisingly easy to prepare.

• 1 1/2 cups plain full fat yogurt: Adds creaminess and tanginess to the marinade, helping to tenderize the chicken.
• 1/4 cup almond flour: Provides a nutty flavor and thickens the sauce.
• 1 tablespoon freshly squeezed lemon juice: Brightens the dish and balances the richness.
• 1 1/2 teaspoons minced garlic: Infuses the dish with a robust flavor.
• 1 1/2 teaspoons minced ginger: Adds warmth and depth to the marinade.
• 2 teaspoons salt: Enhances the flavors of the dish.
• 1 teaspoon sugar: Balances the spice with a hint of sweetness.
• 2 teaspoons chili powder: Provides heat and color.
• 2 1/2 teaspoons garam masala: A blend of spices that is essential for authenticity.
• 3/4 teaspoon ground green cardamom: Adds a unique aromatic flavor.
• 1/2 teaspoon ground turmeric: Imparts a lovely golden color and earthy flavor.
• 1/4 teaspoon ground cinnamon: Adds warmth and complexity.
• 1/8 teaspoon ground cloves: Enhances the aroma and taste.
• 1/4 teaspoon crushed bay leaves: Adds subtle herbal notes.
• 1/4 teaspoon Kashmiri chili powder: Optional for an extra kick.
• 2 pounds boneless skinless chicken: The star of the dish, providing protein and substance.
• 2 tablespoons ghee: Adds a rich, buttery flavor; can be substituted with oil or butter.
• 1 large yellow onion: Provides sweetness and base flavor.
• 14-ounce can tomato puree: Forms the base of the sauce.
• 1 black cardamom pod: Optional but adds an exquisite flavor.
• 1/4 cup unsalted butter: Adds richness to the sauce.
• 1/3 cup heavy cream: Makes the sauce creamy and indulgent.
• chopped fresh cilantro: For garnish, adding freshness and color.

Putting Together Butter Chicken

Creating Butter Chicken is a rewarding process that fills your home with inviting aromas. Follow these steps to make a dish that will impress your family and friends. Trust me, once you taste the final result, you’ll understand why this dish is a beloved classic.

1. Start by marinating the chicken. In a large bowl, combine the yogurt, almond flour, garlic, ginger, lemon juice, salt, sugar, chili powder, and garam masala. Mix thoroughly until well combined. Then, add the chicken pieces and stir until they are well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight for the best flavor.
2. Once your chicken has marinated, it’s time to cook! Preheat your oven to broil or prepare your grill. If you’re using the broiler, line a baking sheet with parchment paper and place the marinated chicken pieces on the sheet. Broil for about 10 to 12 minutes, or until they are nicely browned and cooked through. If grilling, cook until browned and charred.
3. While the chicken is cooking, melt the ghee in a large Dutch oven or skillet over medium-high heat. Add the finely chopped onion and sauté for about 5 to 7 minutes, or until the onion becomes soft and translucent, beginning to turn golden.
4. Next, add the remaining garlic and ginger to the pan, stirring for about a minute until fragrant. This step infuses your base with even more flavor.
5. Once the chicken is cooked, add it to the pan along with all of the marinade. Stir to combine everything well.
6. Pour in the tomato puree and add the optional black cardamom pod for an extra layer of flavor. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it simmer for about 25 minutes, stirring occasionally. The sauce will thicken and the flavors will develop beautifully.
7. After 25 minutes, remove the lid and add the butter and cream. Stir until the butter is melted and the sauce is creamy. Allow it to simmer for an additional minute until everything is heated through.
8. At this point, taste the sauce and add salt as needed. If you used the black cardamom pod, be sure to remove it before serving.
9. To serve, ladle the Butter Chicken over a bed of steamed jasmine or basmati rice, or alongside warm naan bread. Garnish with freshly chopped cilantro and a swirl of cream for presentation.
10. Lastly, enjoy the fruits of your labor! Note that the sauce tastes even better the next day, so consider making it a day in advance for the full flavor experience.

Recipe Notes about Butter Chicken

Making Butter Chicken is an art, and having a few tips can elevate your dish. Here are some important notes to keep in mind.

• Storage: Leftover Butter Chicken can be stored in an airtight container in the fridge for up to three days. Reheat gently to maintain creaminess.
• Freezing: You can freeze Butter Chicken for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: This dish pairs wonderfully with basmati rice, naan, or even a fresh salad to balance out the richness.
• Spice Variations: Feel free to experiment with spices! Adding more garam masala or even a splash of coconut milk can personalize the dish.
• Serving Warm: Always serve Butter Chicken warm. Reheating gently preserves the sauce’s texture.
• Garnishing: A sprinkle of fresh cilantro or a drizzle of additional cream makes for a beautiful presentation.

Best Served With

When it comes to serving Butter Chicken, there are several delightful options to enhance your meal experience.

• Steamed Basmati Rice: Light and fluffy, it soaks up the creamy sauce beautifully, making for a satisfying combination.
• Warm Naan Bread: Perfect for scooping up the rich sauce and enjoying every last bite.
• Fresh Salad: A crisp salad with cucumbers and tomatoes adds a refreshing contrast to the rich flavors.
• Special Occasions: This dish is a fantastic centerpiece for celebrations like Eid, Diwali, or family gatherings.
• Meal Prep: Consider making a larger batch for meal prep. It keeps well and makes weeknight dinners a breeze.
• Seasonal Pairings: Enjoy Butter Chicken year-round; it’s comforting during colder months and delightful for summer gatherings.

FAQ

Conclusion

In conclusion, Butter Chicken is a beloved dish that embodies warmth and flavor, making it a cherished addition to any meal. Its creamy sauce and tender chicken create a comforting experience for the senses. I encourage you to try making this delightful dish in your own kitchen. It’s not just food; it’s a celebration of flavors that brings people together. Enjoy every bite, and don’t forget to share it with those you love!

Butter Chicken

The ultimate comfort food, Butter Chicken offers creamy, flavorful goodness that makes it the perfect easy weeknight dinner. You'll love the tender chicken marinated in spices and yogurt, simmered in the most delicious sauce. Treat yourself to this delightful dish tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups plain full fat yogurt
• 1/4 cup almond flour
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced ginger
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons chili powder
• 2 1/2 teaspoons garam masala
• 3/4 teaspoon ground green cardamom
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon crushed bay leaves
• 1/4 teaspoon Kashmiri chili powder optional
• 2 pounds boneless skinless chicken cut into bite-sized pieces
• 2 tablespoons ghee can substitute oil or butter
• 1 large yellow onion finely chopped
• 2 teaspoons minced ginger
• 1 1/2 teaspoons minced garlic
• 14 ounce can tomato puree can substitute passata or plain tomato sauce
• 1 black cardamom pod black cardamom pod optional
• 1/4 cup unsalted butter
• 1/3 cup heavy cream
• chopped fresh cilantro for garnish

Equipment

• Wooden Spoon
• Mixing Bowl
• Oven
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. Start by marinating the chicken. In a large bowl, combine the yogurt, almond flour, garlic, ginger, lemon juice, salt, sugar, chili powder, and garam masala. Mix thoroughly until well combined. Then, add the chicken pieces and stir until they are well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least two hours or overnight for the best flavor.
2. Once your chicken has marinated, it's time to cook! Preheat your oven to broil or prepare your grill. If you're using the broiler, line a baking sheet with parchment paper and place the marinated chicken pieces on the sheet. Broil for about 10 to 12 minutes, or until they are nicely browned and cooked through. If grilling, cook until browned and charred.
3. While the chicken is cooking, melt the ghee in a large Dutch oven or skillet over medium-high heat. Add the finely chopped onion and sauté for about 5 to 7 minutes, or until the onion becomes soft and translucent, beginning to turn golden.
4. Next, add the remaining garlic and ginger to the pan, stirring for about a minute until fragrant. This step infuses your base with even more flavor.
5. Once the chicken is cooked, add it to the pan along with all of the marinade. Stir to combine everything well.
6. Pour in the tomato puree and add the optional black cardamom pod for an extra layer of flavor. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and let it simmer for about 25 minutes, stirring occasionally. The sauce will thicken and the flavors will develop beautifully.
7. After 25 minutes, remove the lid and add the butter and cream. Stir until the butter is melted and the sauce is creamy. Allow it to simmer for an additional minute until everything is heated through.
8. At this point, taste the sauce and add salt as needed. If you used the black cardamom pod, be sure to remove it before serving.
9. To serve, ladle the Butter Chicken over a bed of steamed jasmine or basmati rice, or alongside warm naan bread. Garnish with freshly chopped cilantro and a swirl of cream for presentation.
10. Lastly, enjoy the fruits of your labor! Note that the sauce tastes even better the next day, so consider making it a day in advance for the full flavor experience.

Notes

• Tip 1: While it isn’t necessary, if you have time to take the extra step of grilling the marinated chicken on the barbecue before continuing with the step of simmering everything together, it does add a nice boost in flavor.
• Tip 2: This dish tastes even better the next day once the flavors have had more time to meld!

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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!