Butter Chicken

There’s nothing quite like the warmth of a home-cooked meal, and for me, Butter Chicken embodies that comfort perfectly. It’s a dish that takes me right back to my childhood, where the aroma of spices would waft through the air, drawing everyone to the kitchen. I remember those weekends spent together with family, all gathered around the table, sharing stories and laughter while enjoying a steaming bowl of this creamy delight. Once I mastered the art of making Butter Chicken, it became a staple in my house, a special dish for gatherings and cozy dinners alike. The combination of tender chicken marinated in a blend of spices and finished with a rich sauce always leaves everyone wanting more.

Ingredients Overview for Butter Chicken

Every ingredient in Butter Chicken plays a key role in creating the rich and creamy sauce that defines this dish. The combination of spices works in harmony to elevate the flavors of the tender chicken, while the creamy components add a satisfying richness. Each element complements the others, making the ingredients work together beautifully.

• 2 lbs chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces: The tender meat that absorbs all the fantastic spices and flavors.
• 1/2 cup whole plain yogurt: This helps tenderize the chicken and adds a creamy texture to the dish.
• 1 Tbsp fresh lemon juice: A bright note that balances the richness of the sauce.
• 2 Tbsp garam masala: A warm spice blend that’s essential for authentic flavor.
• 4 tsp fenugreek leaves: Adds a unique, slightly bitter flavor that enhances the dish.
• 1 tsp turmeric: Provides a beautiful golden color and earthy flavor.
• 2 tsp smoked paprika: Adds warmth and depth to the sauce.
• 2 Tbsp minced garlic: Essential for building the base flavor.
• 2 Tbsp peeled and minced ginger: Adds a zesty kick and aromatic quality.
• Salt and freshly ground black pepper, to taste: Essential for seasoning.
• 4 Tbsp butter, cut into pieces: Adds richness and flavor to the sauce.
• 1 1/2 cups chopped yellow onion: Provides sweetness and depth to the sauce.
• Cayenne pepper, to taste: For those who like a bit of heat.
• 1 (14.5 oz) can diced fire roasted tomatoes: Adds acidity and depth, balancing the creaminess.
• 3/4 cup heavy cream: The luxurious element that makes the sauce rich and creamy.
• 1/4 cup low sodium chicken broth, or a little more to thin if needed: To adjust the sauce’s consistency as needed.
• 3 Tbsp cilantro (chopped or whole leaves): A fresh garnish to enhance the dish’s presentation and flavor.

The Process for Making Butter Chicken

Making Butter Chicken is a rewarding experience that fills your kitchen with incredible aromas. Follow these steps for a delicious dish that’s sure to impress.

1. In a large mixing bowl, toss together the chicken pieces, yogurt, lemon juice, 1 Tbsp of garam masala, 3 tsp of fenugreek leaves, the turmeric, 1/2 tsp of smoked paprika, 1 Tbsp of garlic, 1 Tbsp of ginger, and salt to taste. I usually use about 1 tsp. This marinade is crucial for infusing flavors. Cover the bowl and transfer it to the refrigerator. Let it marinate for at least 2 hours, or even up to 24 hours for maximum flavor.
2. After marinating, preheat your broiler to high heat. Transfer the marinated chicken to a greased 13 by 9-inch rimmed baking sheet. Spread it out into an even layer. Move your oven rack to about 3 inches below the broiler. Broil the chicken for about 10 to 15 minutes until it’s cooked through and has a nice char on the outside.
3. While the chicken is broiling, melt the butter in a skillet over medium-high heat. Once melted, add the onion and sauté until it becomes slightly golden brown, which should take about 7 minutes. This caramelization adds sweetness.
4. Add the remaining 1 Tbsp of garlic, 1 Tbsp of ginger, the remaining 1 Tbsp of garam masala, 1 1/2 tsp of smoked paprika, and 1 tsp of fenugreek leaves to the skillet. Sauté everything for about 30 seconds, allowing the spices to bloom.
5. Pour in the diced tomatoes and cover the skillet. Let it simmer over low heat for about 10 minutes. The tomatoes will break down, creating a lovely sauce.
6. Transfer the tomato mixture to a blender. Cover the lid and remove the center insert from the blender lid. Cover it with a folded kitchen towel or several paper towels to avoid splatters. Blend on low until smooth. This is the base of your sauce.
7. Return the blended sauce to the skillet over medium-low heat. Make sure to scrape any excess from the blender jar into the pan. Pour in the heavy cream and chicken broth, stirring to combine everything well.
8. Season the sauce with salt, pepper, and cayenne pepper to taste. You can adjust the seasoning based on your preference. This step is key to ensuring your sauce is flavorful.
9. Once the chicken is done broiling, add it along with the juices from the baking sheet into the sauce. Stir gently to combine everything, ensuring the chicken is coated in the creamy sauce. Cover and warm it through for a few minutes until everything is heated.
10. Serve the Butter Chicken warm over rice or with naan, if desired. Garnish with cilantro for a fresh touch. Enjoy your delicious creation!

Expert Tips about Butter Chicken

To ensure your Butter Chicken turns out perfectly, here are some expert tips that I’ve gathered over the years:

• Storage: Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before sealing.
• Freezing: You can freeze Butter Chicken for up to 3 months. Just make sure to reheat it gently to maintain the creaminess.
• Pairing: This dish pairs beautifully with fluffy basmati rice or warm naan, making it a comforting meal.
• Vegetarian option: To make a vegetarian version, substitute the chicken with paneer or chickpeas for a delightful twist.
• Spice levels: Adjust the amounts of cayenne pepper and other spices according to your family’s preference for spice levels.
• Servings: This recipe serves about 4 to 6 people, making it perfect for family dinners or meal prepping for the week.

Accompaniments for Butter Chicken

When it comes to serving Butter Chicken, you have a variety of options that can elevate your meal:

• Rice: Serve over fluffy basmati rice to soak up the delicious sauce. The rice complements the richness of the dish.
• Naan: Warm naan is perfect for dipping into the creamy sauce. You can even stuff your naan with Butter Chicken for a fun twist.
• Salad: A light salad with cucumber and tomatoes can provide a refreshing contrast to the rich flavors of the dish.
• Raita: Serve with a side of cucumber raita to cool things down if you’ve made it spicy.
• Occasions: This dish is ideal for family dinners, special occasions, or even entertaining guests. It’s a crowd-pleaser!
• Seasonal pairings: Enjoy with seasonal vegetables during the summer or cozy root vegetables in the winter to balance the meal.

FAQ

Conclusion

In conclusion, Butter Chicken is a dish that truly brings comfort and warmth to the dinner table. Its rich flavors and creamy sauce make it a beloved favorite for many. So why not gather your loved ones and try making this delightful dish yourself? You won’t regret it!

Butter Chicken

The ultimate comfort food, Butter Chicken offers a creamy, spiced sauce that envelops tender chicken pieces, making it a perfect choice for an easy weeknight dinner. It's rich, flavorful, and sure to impress your family and friends. Don't wait—make it tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Indian

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs chicken thighs trimmed of visible fat, cut into 1 1/4-inch pieces
• 1/2 cup whole plain yogurt
• 1 Tbsp fresh lemon juice
• 2 Tbsp garam masala recommend homemade blend
• 4 tsp fenugreek leaves slightly crushed after measuring
• 1 tsp turmeric
• 2 tsp smoked paprika divided
• 2 Tbsp minced garlic divided
• 2 Tbsp peeled and minced ginger divided
• Salt to taste
• 4 Tbsp butter cut into pieces
• 1 1/2 cups chopped yellow onion
• Cayenne pepper to taste
• 1 14.5 oz can diced fire roasted tomatoes
• 3/4 cup heavy cream
• 1/4 cup low sodium chicken broth or a little more to thin if needed
• 3 Tbsp Cilantro (chopped or whole leaves)

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Oven
• Peeler
• Cutting Board
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. In a large mixing bowl, toss together the chicken pieces, yogurt, lemon juice, 1 Tbsp of garam masala, 3 tsp of fenugreek leaves, the turmeric, 1/2 tsp of smoked paprika, 1 Tbsp of garlic, 1 Tbsp of ginger, and salt to taste. I usually use about 1 tsp. This marinade is crucial for infusing flavors. Cover the bowl and transfer it to the refrigerator. Let it marinate for at least 2 hours, or even up to 24 hours for maximum flavor.
2. After marinating, preheat your broiler to high heat. Transfer the marinated chicken to a greased 13 by 9-inch rimmed baking sheet. Spread it out into an even layer. Move your oven rack to about 3 inches below the broiler. Broil the chicken for about 10 to 15 minutes until it’s cooked through and has a nice char on the outside.
3. While the chicken is broiling, melt the butter in a skillet over medium-high heat. Once melted, add the onion and sauté until it becomes slightly golden brown, which should take about 7 minutes. This caramelization adds sweetness.
4. Add the remaining 1 Tbsp of garlic, 1 Tbsp of ginger, the remaining 1 Tbsp of garam masala, 1 1/2 tsp of smoked paprika, and 1 tsp of fenugreek leaves to the skillet. Sauté everything for about 30 seconds, allowing the spices to bloom.
5. Pour in the diced tomatoes and cover the skillet. Let it simmer over low heat for about 10 minutes. The tomatoes will break down, creating a lovely sauce.
6. Transfer the tomato mixture to a blender. Cover the lid and remove the center insert from the blender lid. Cover it with a folded kitchen towel or several paper towels to avoid splatters. Blend on low until smooth. This is the base of your sauce.
7. Return the blended sauce to the skillet over medium-low heat. Make sure to scrape any excess from the blender jar into the pan. Pour in the heavy cream and chicken broth, stirring to combine everything well.
8. Season the sauce with salt, pepper, and cayenne pepper to taste. You can adjust the seasoning based on your preference. This step is key to ensuring your sauce is flavorful.
9. Once the chicken is done broiling, add it along with the juices from the baking sheet into the sauce. Stir gently to combine everything, ensuring the chicken is coated in the creamy sauce. Cover and warm it through for a few minutes until everything is heated.
10. Serve the Butter Chicken warm over rice or with naan, if desired. Garnish with Cilantro for a fresh touch. Enjoy your delicious creation!

Notes

• Tip 1: Leftover Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it cools completely before sealing.
• Tip 2: You can freeze Butter Chicken for up to 3 months. Just make sure to reheat it gently to maintain the creaminess.
• Tip 3: This dish pairs beautifully with fluffy basmati rice or warm naan, making it a comforting meal.
• Tip 4: To make a vegetarian version, substitute the chicken with paneer or chickpeas for a delightful twist.
• Tip 5: Adjust the amounts of cayenne pepper and other spices according to your family's preference for spice levels.
• Tip 6: This recipe serves about 4 to 6 people, making it perfect for family dinners or meal prepping for the week.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.