Indian Butter Chicken

There’s something incredibly comforting about a warm bowl of Indian Butter Chicken, isn’t there? This dish, known as Murgh Makhani, is a staple in Indian cuisine that has won hearts globally. The creamy tomato-based sauce, rich with spices and herbs, envelops tender chicken pieces, creating an indulgent meal perfect for family dinners, weeknights, or special occasions. I still remember the first time I tasted Butter Chicken at an Indian restaurant—it was a revelation! Learning to make it at home was one of my best culinary decisions.

Why This Recipe Deserves a Spot on Your Table

What truly sets this Indian Butter Chicken recipe apart? It’s a delicious blend of convenience and authentic flavor. You can whip it up on a busy weeknight or cherish it on a festive occasion; its versatility is remarkable! The balance of spices ensures that it’s not overly spicy, making it perfect for those who might shy away from fiery dishes. The creamy sauce balances the tang of the tomato and the sweetness from the sugar, creating a symphony of flavors that are sure to win over even the pickiest eaters.

“This Butter Chicken is the best I’ve ever made! The creaminess combined with the subtle spice is just perfection. I can’t wait to share it with my friends!” — Lisa M.

Preparing Indian Butter Chicken

Making Indian Butter Chicken is straightforward and can be broken down into simple steps. This dish essentially involves marinating the chicken, preparing a rich sauce, and then combining the two perfectly. With just a few ingredients and some attention to detail, you’ll create a delightful meal that’s both satisfying and impressive.

What You’ll Need

Gathering your ingredients is crucial for a seamless cooking experience. Here’s what you’ll need:

• Marinade:
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
• For the Chicken:
  • 1.5 lb chicken thighs, cut into pieces
• For the Sauce:
  • 2 tbsp butter
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp salt
  • Spices: 1 tsp turmeric powder, 1.5 tsp garam masala, 1/2 tsp chili powder, 1 tsp ground cumin
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced

Step-by-Step Directions

1. Prepare the Marinade: In a bowl, mix the yogurt, lemon juice, turmeric powder, garam masala, chili powder, ground cumin, garlic, ginger, and salt. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Cook the Chicken: In a large pan, melt 2 tablespoons of butter over medium heat. Add the marinated chicken pieces (discard excess marinade) and sauté until browned and cooked through, about 8-10 minutes. Remove from the pan and set aside.
3. Make the Curry Sauce: In the same pan, add another tablespoon of butter. Pour in the tomato puree and simmer for about 5 minutes. Stir in the heavy cream, sugar, and remaining salt.
4. Combine: Return the cooked chicken to the sauce, stirring to coat. Let it simmer for an additional 10 minutes, allowing the flavors to meld.
5. Serve: Your delicious Indian Butter Chicken is ready! Serve it hot with rice, naan, or your favorite accompaniment.

Best Way to Serve

To elevate your Indian Butter Chicken experience, serve it with fluffy basmati rice or warm naan bread. A side of cucumber raita can provide a refreshing contrast to the rich sauce, while steamed vegetables add a healthy touch. Consider garnishing with fresh cilantro or lemon wedges for a pop of color and flavor.

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Storage Tips

If you find yourself with leftovers (though it’s hard to imagine!), the best way to store Indian Butter Chicken is in an airtight container in the refrigerator. It stays fresh for about 3-4 days. When reheating, ensure it’s heated through to a safe 165°F for food safety. This dish also freezes well; store it in freezer-safe containers for up to three months.

Pro Chef Tips

For the best results:

• Marination Time: Allow the chicken to marinate overnight. This will amplify the flavors and tenderize the meat.
• Balancing Flavors: Adjust the sugar based on your taste preference; you can reduce it if you prefer a slightly tangy dish.
• Spice Level: Feel free to modify the chili powder according to your desired heat level.

Creative Twists

• Vegetarian Option: Substitute chicken for paneer, chickpeas, or mixed vegetables for a delightful vegetarian version.
• Extra Flavor: Add a splash of lemon juice before serving for a zesty kick or experiment with coconut cream for a tropical twist.

Frequently Asked Questions

What is the best type of chicken to use for Butter Chicken?

Using chicken thighs is ideal as they remain tender and juicy during cooking. However, you can also opt for chicken breasts if you prefer.

How long can I marinate the chicken?

For the richest flavor, marinate the chicken overnight. If you’re short on time, an hour can suffice, but longer is better.

Can I freeze leftover Butter Chicken?

Yes, you can freeze it! Store in airtight containers for up to three months, but be careful when reheating to maintain the creaminess of the sauce.

Now that you’ve got a complete guide to making this luscious Indian Butter Chicken, grab your ingredients and get cooking! You won’t regret it.

Indian Butter Chicken

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• Total Time: 80 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Pin Recipe

Description

A comforting and creamy Indian Butter Chicken with a rich tomato-based sauce and a blend of spices, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1.5 lb chicken thighs, cut into pieces
• 2 tbsp butter
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp turmeric powder
• 1.5 tsp garam masala
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

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Instructions

1. In a bowl, mix the yogurt, lemon juice, turmeric powder, garam masala, chili powder, ground cumin, garlic, ginger, and salt. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. In a large pan, melt 2 tablespoons of butter over medium heat. Add the marinated chicken pieces (discard excess marinade) and sauté until browned and cooked through, about 8-10 minutes. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of butter. Pour in the tomato puree and simmer for about 5 minutes. Stir in the heavy cream, sugar, and remaining salt.
4. Return the cooked chicken to the sauce, stirring to coat. Let it simmer for an additional 10 minutes, allowing the flavors to meld.
5. Serve hot with rice, naan, or your favorite accompaniment.

Notes

For best results, marinate chicken overnight. Adjust sugar to taste and spice level according to preference.

• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stove-top
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 130mg

Keywords: butter chicken, Indian recipe, comfort food