Indulge in the rich and creamy flavors of Indian Butter Chicken, a beloved dish that combines tender pieces of chicken with a luscious, spiced tomato and cream sauce. This recipe is perfect for those who crave a comforting and aromatic meal that pairs beautifully with rice or naan.
When preparing this recipe, you might need to visit the supermarket for a few specific ingredients. Garam masala is a blend of ground spices commonly used in Indian cuisine, and it may not be in your pantry. Ginger garlic paste is another essential component that adds depth of flavor. Lastly, heavy cream is crucial for achieving the dish's signature richness.
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Ingredients For Indian Butter Chicken Recipe
Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.
Plain yogurt: Used for marinating the chicken, it helps tenderize and flavor the meat.
Lemon juice: Adds a tangy brightness to the marinade.
Ginger garlic paste: A blend of ginger and garlic that infuses the dish with aromatic flavors.
Garam masala: A spice blend that adds warmth and complexity.
Turmeric powder: Provides a vibrant color and earthy flavor.
Red chili powder: Adds heat and a deep red color to the dish.
Butter: Used for cooking the chicken and creating a rich sauce.
Tomato puree: Forms the base of the sauce, adding a sweet and tangy flavor.
Heavy cream: Creates a creamy and luxurious texture.
Salt: Enhances the overall flavor of the dish.
Cilantro: Chopped and used as a fresh garnish.
Technique Tip for This Recipe
When marinating the chicken, ensure that each piece is evenly coated with the yogurt mixture. This helps the spices penetrate the meat more effectively, resulting in a more flavorful dish. Additionally, allowing the chicken to marinate for a longer period, such as overnight, can further enhance the depth of flavor.
Suggested Side Dishes
Alternative Ingredients
chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.
plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar tangy flavor and texture.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.
ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Fresh ingredients can provide a more intense and aromatic flavor.
garam masala - Substitute with curry powder: Curry powder can offer a similar blend of spices, though the flavor profile may vary slightly.
turmeric powder - Substitute with saffron: Saffron can provide a unique flavor and color, though it is more expensive and should be used sparingly.
red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.
butter - Substitute with ghee: Ghee, or clarified butter, is commonly used in Indian cooking and provides a rich, nutty flavor.
tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though the texture may be slightly chunkier.
heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, making it a good dairy-free alternative.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.
cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor and similar visual appeal for garnish.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the Indian Butter Chicken to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy chicken and diluted flavors.
- Transfer the cooled butter chicken into an airtight container. Make sure to use a container that is appropriately sized to minimize air exposure.
- Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors often meld and improve after a day or two.
- For longer storage, place the airtight container in the freezer. Butter chicken can be frozen for up to 3 months without significant loss of flavor or texture.
- When ready to reheat, thaw the frozen butter chicken in the refrigerator overnight. This gradual thawing helps maintain the integrity of the chicken and the sauce.
- Reheat the thawed butter chicken in a skillet over medium heat. Add a splash of heavy cream or milk to restore the creamy consistency of the sauce.
- Stir occasionally to ensure even heating and prevent the sauce from sticking to the skillet. Heat until the chicken is warmed through and the sauce is bubbling gently.
- Garnish with fresh cilantro before serving to revive the dish's vibrant appearance and flavor. Enjoy with freshly cooked rice or naan for the best experience.
How To Reheat Leftovers
- For stovetop reheating, place the leftover Indian Butter Chicken in a skillet over medium heat. Add a splash of heavy cream or water to maintain the sauce's consistency. Stir occasionally until the chicken is heated through, about 5-7 minutes.
- To reheat in the microwave, transfer the Indian Butter Chicken to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. If needed, add a bit of heavy cream or water to keep the sauce from drying out.
- For oven reheating, preheat your oven to 350°F (175°C). Place the Indian Butter Chicken in an oven-safe dish, cover with aluminum foil to prevent drying, and heat for 15-20 minutes. Stir halfway through to ensure even heating.
- If you have a slow cooker, set it to low and transfer the Indian Butter Chicken to the pot. Cover and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the dish's rich, creamy texture.
- For those with an air fryer, preheat it to 320°F (160°C). Place the Indian Butter Chicken in an air fryer-safe dish and heat for 5-7 minutes, stirring halfway through. This method is quick and helps retain the dish's flavors.
Best Tools for This Recipe
Mixing bowl: Use this to combine the yogurt, lemon juice, ginger garlic paste, garam masala, turmeric powder, and red chili powder with the chicken pieces for marination.
Large skillet: This is essential for cooking the marinated chicken and preparing the sauce.
Spatula: Handy for stirring the chicken and sauce to ensure even cooking and prevent sticking.
Measuring cups: Use these to measure out the yogurt, tomato puree, and heavy cream accurately.
Measuring spoons: These are necessary for measuring the lemon juice, ginger garlic paste, garam masala, turmeric powder, red chili powder, and salt.
Knife: Essential for cutting the chicken breast into bite-sized pieces and chopping the cilantro for garnish.
Cutting board: Use this as a safe surface for cutting the chicken and cilantro.
Tongs: Useful for handling the chicken pieces while cooking to ensure they are evenly browned.
Serving spoon: Ideal for serving the butter chicken once it is ready.
Plate: Use this to set aside the cooked chicken temporarily while you prepare the sauce.
Lid: Helpful for covering the skillet to simmer the sauce and chicken, ensuring even cooking and thickening of the sauce.
How to Save Time on Making This Dish
Marinate in advance: Prepare the chicken marinade the night before to save time on the day of cooking.
Use pre-made puree: Opt for store-bought tomato puree to cut down on prep time.
One-pot cooking: Cook the chicken and sauce in the same skillet to minimize cleanup.
Quick cook rice: Use instant rice or pre-cooked rice to serve with the dish.
Pre-chopped garlic and ginger: Buy pre-chopped ginger garlic paste to save chopping time.
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Indian Butter Chicken
Ingredients
Main Ingredients
- 500 g Chicken Breast cut into bite-sized pieces
- 1 cup Yogurt plain
- 2 tablespoon Lemon Juice
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 3 tablespoon Butter
- 1 cup Tomato Puree
- 1 cup Heavy Cream
- 1 teaspoon Salt to taste
- 1 tablespoon Cilantro chopped, for garnish
Instructions
- 1. In a mixing bowl, combine yogurt, lemon juice, ginger garlic paste, garam masala, turmeric powder, and red chili powder. Add chicken pieces and marinate for at least 30 minutes.
- 2. Heat butter in a large skillet over medium heat. Add marinated chicken and cook until no longer pink, about 10 minutes. Remove chicken and set aside.
- 3. In the same skillet, add tomato puree and cook for 5 minutes. Stir in heavy cream and salt. Simmer for another 5 minutes.
- 4. Return the chicken to the skillet and cook for an additional 10 minutes, until the chicken is fully cooked and the sauce is thickened.
- 5. Garnish with chopped cilantro and serve hot with rice or naan.
Nutritional Value
Keywords
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