Butter Chicken Recipe

Chicken breast: The main protein, cut into cubes for quick cooking.

Yogurt: Used to marinate the chicken, making it tender and adding a slight tang.

Butter: Adds richness and helps cook the chicken with a creamy flavor.

Tomato puree: A thick, smooth tomato base that gives the sauce its color and taste.

Garam masala: A fragrant spice mix that brings warmth and complexity.

Ground cumin: Adds a nutty, earthy flavor.

Ground coriander: Offers a mild, citrusy note.

Turmeric powder: Gives a beautiful golden color and subtle flavor.

Chili powder: Adds heat and spice to the dish.

Salt: Enhances all the flavors.

Heavy cream: Makes the sauce creamy and smooth.

Ginger garlic paste: A blend of fresh ginger and garlic that adds a strong, delicious base flavor.

One of the most important steps in this Butter Chicken Recipe is marinating the chicken before cooking. Marinating means soaking the chicken in a mix of yogurt, ginger garlic paste, and spices like garam masala, cumin, coriander, turmeric, chili powder, and salt. Here’s how to do it right:

1. Put the chicken cubes in a bowl.
2. Add the yogurt and ginger garlic paste.
3. Sprinkle in all the spices.
4. Mix everything well so every piece of chicken is covered.
5. Cover the bowl and let it rest in the fridge for at least 30 minutes.

Marinating helps the chicken soak up all those flavors and makes it super tender when you cook it. The yogurt is especially good because it has natural acids that break down the meat a little, so it’s not tough or dry. Plus, the spices get a chance to really mix in, giving the dish that rich, warm taste we love.

When I first tried this, I didn’t marinate long enough and the chicken ended up a bit bland and chewy. After I gave it more time, the difference was huge! Also, if you’re in a hurry, even 30 minutes helps a lot, but if you can, leaving it for a few hours or overnight is even better.

Marinating might seem like an extra step, but it makes cooking smoother because the chicken cooks faster and stays juicy. It’s like giving your dish a little head start to be delicious!

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast in butter chicken.

• Yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, which complements the spices in butter chicken.

• Butter - Substitute with ghee: Ghee has a rich, nutty flavor and is commonly used in Indian cooking, making it a suitable alternative to butter.

• Tomato puree - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor profile, providing the necessary acidity and sweetness.

• Garam masala - Substitute with curry powder: Curry powder can mimic the warm, aromatic flavors of garam masala, though it may alter the dish's taste slightly.

• Ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor, making them a good alternative to cumin.

• Ground coriander - Substitute with ground caraway seeds: Caraway seeds can also replace coriander, offering a comparable flavor profile.

• Turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• Chili powder - Substitute with paprika: Paprika offers a milder heat and a smoky flavor, which can enhance the dish without overpowering it.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, enhancing the overall taste.

• Heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that provides a rich and creamy texture similar to heavy cream.

• Ginger garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can replace the paste, offering a more vibrant flavor.

• Allow the butter chicken to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the butter chicken into an airtight container. This helps maintain the flavors and prevents the dish from absorbing other odors in the fridge.

• Store the butter chicken in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and safe to eat.

• For longer storage, place the butter chicken in a freezer-safe container or a heavy-duty freezer bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container with the date of storage. This helps you keep track of how long the butter chicken has been stored.

• When ready to enjoy, thaw the butter chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the butter chicken gently on the stovetop over low heat. Add a splash of heavy cream or butter to revive its creamy texture.

• Stir occasionally while reheating to ensure even warming and to prevent sticking or burning.

• If reheating in the microwave, use a microwave-safe dish and cover it loosely. Heat in short intervals, stirring in between, to ensure even heating.

• Serve the reheated butter chicken with fresh naan or rice to complement its rich flavors.

• For the stovetop method, place the butter chicken in a saucepan over low heat. Add a splash of heavy cream or water to maintain the creamy consistency. Stir occasionally to ensure even heating and prevent sticking. Heat until the chicken is warmed through, and the sauce is bubbling gently.

• If using a microwave, transfer the butter chicken to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the dish is heated evenly. Add a bit of heavy cream if needed to keep the sauce smooth.

• For those with an oven, preheat it to 350°F (175°C). Place the butter chicken in an oven-safe dish, cover it with foil to prevent drying out, and heat for about 15-20 minutes. Check and stir halfway through to ensure even reheating.

• If you have a steamer, place the butter chicken in a heatproof dish and set it in the steamer basket. Steam for about 10-15 minutes, checking occasionally to ensure the chicken is heated through and the sauce remains luscious.

• For an air fryer, preheat it to 350°F (175°C). Place the butter chicken in an air fryer-safe dish or use a foil packet. Heat for about 8-10 minutes, stirring halfway to ensure even warming. This method can slightly thicken the sauce, so consider adding a touch of heavy cream if needed.

• Mixing bowl: Use this to marinate the chicken with yogurt, ginger garlic paste, and spices, ensuring even coating.

• Large skillet: This is essential for cooking the marinated chicken and later simmering it with tomato puree and cream.

• Spatula: Helpful for stirring the chicken and sauce to prevent sticking and ensure even cooking.

• Measuring spoons: Use these to accurately measure out the spices and other ingredients.

• Knife: Needed for cutting the chicken breast into cubes.

• Cutting board: Provides a safe surface for cutting the chicken.

• Stove: Required to heat the skillet and cook the dish.

• Serving spoon: Useful for serving the butter chicken once it's ready.

Marinate in advance: Prepare the chicken marinade the night before and let it sit in the fridge overnight to enhance flavor and save time on busy days.

Use pre-made puree: Opt for store-bought tomato puree to cut down on preparation time without sacrificing taste.

Batch cook: Double the recipe and freeze half for a quick meal later. This works well with butter chicken as it freezes beautifully.

Quick rice: Use instant rice or pre-cooked naan to speed up the serving process.

Efficient cleanup: Use a non-stick skillet to make cleaning up after cooking a breeze.