Butter Chicken
why make this recipe
Butter Chicken is not just a dish; it’s an experience. This rich and creamy Indian delight is packed with flavor, making it a favorite for many. Whether you’re new to cooking or looking for a quick dinner idea, this recipe is for you! It pairs well with rice or naan, ensuring that every bite is a burst of flavor. Plus, it’s a great way to impress family and friends with your culinary skills. Dive into the world of Indian cuisine with this easy Butter Chicken recipe.
how to make Butter Chicken
Ingredients:
- 2 chicken breasts (250g)
- 4-5 roma tomatoes (can also use canned peeled tomatoes)
- 1 large red onion
- 4-5 cloves of garlic
- 3/4 cup cream (I used 10%)
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 2 tsp kashmiri red chilli powder
- 1 tbsp sugar
- 2 tbsp dried fenugreek leaves
- 2 tbsp yogurt
- 1 tsp garam masala (for marinade)
- 0.5 tsp turmeric (for marinade)
- 0.5 tsp cumin (for marinade)
- 0.5 tsp coriander powder (for marinade)
- 1 tsp kashmiri red chilli powder (for marinade)
Directions:
- Start by chopping the chicken breasts into bite-size cubes.
- Marinate the chicken with the spices listed above for around an hour (if you have the patience, it’s worth it!).
- Air fry the marinated chicken for 12 minutes at 380°F (193°C).
- Chop up the red onion and tomatoes roughly.
- Heat 2 tbsp of oil in a pan and add minced garlic and onions. Cook for a few minutes before adding in the chopped tomatoes. Cook until the tomatoes soften—add a bit of water and cover for about 4-5 minutes.
- Once soft, add in the remaining spices and blend until smooth.
- Return the blended curry base to the pan, add sugar, dried fenugreek leaves, and cream. Mix everything well to create the base of the sauce.
- Finally, add in the cooked chicken, stir it up, and NOW IT’S TIME TO ENJOY!
how to serve Butter Chicken
Serve your delicious Butter Chicken with fluffy basmati rice or warm naan bread. A sprinkle of fresh cilantro on top adds color and a hint of freshness. It’s a great dish for gatherings or a cozy family dinner. And don’t forget to drizzle some of that creamy sauce over your rice or bread for extra flavor!
how to store Butter Chicken
You can store Butter Chicken in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave. If you want to store it for longer, it freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container. It can last up to 2 months in the freezer!
tips to make Butter Chicken
- For an extra creamy texture, use full-fat cream in your Butter Chicken.
- Marinating the chicken longer will enhance the flavor, so don’t rush this step.
- Feel free to adjust the spices according to your taste. If you prefer it less spicy, reduce the amount of Kashmiri red chilli powder.
- Adding a pinch of sugar can balance the acidity of the tomatoes perfectly.
variation
You can turn Butter Chicken into Butter Chicken Pasta by combining it with cooked pasta. It’s a fun twist on a classic dish! You can also use boneless thighs instead of breasts for a more tender chicken experience.
FAQs
1. What is Butter Chicken made of?
Butter Chicken is primarily made of chicken marinated in spices, cooked in a buttery tomato sauce, and enriched with cream for a creamy texture.
2. Can I make Butter Chicken ahead of time?
Yes, you can prepare the Butter Chicken ahead of time and store it in the fridge for up to 3 days. Just reheat it before serving.
3. Is Butter Chicken spicy?
Butter Chicken can be made mild or spicy depending on the amount of spices you use. Adjust the red chilli powder to fit your preference!
Indulge in this creamy, flavorful dish, and you just might find a new favorite in your collection of curry recipes Indian. Enjoy cooking and savor every bite of your homemade Indian Butter Chicken!
Butter Chicken
Ingredients
Equipment
Method
- Cut the chicken breasts into bite-size cubes. Marinate with yogurt, garam masala, turmeric, cumin, coriander, and chilli powder for about 1 hour.
- Air fry the marinated chicken for 12 minutes at 380°F (193°C) or cook in a skillet until golden brown.
- Roughly chop onions and tomatoes. Heat oil in a pan and sauté minced garlic and onions until fragrant. Add chopped tomatoes and cook until softened, about 4–5 minutes.
- Add garam masala, turmeric, cumin, coriander, and chilli powder. Blend mixture into a smooth curry base.
- Return sauce to the pan. Add sugar, dried fenugreek leaves, and cream. Stir until creamy and well combined.
- Add the cooked chicken to the sauce, stir well, and simmer for a few minutes to let the flavors meld together.
- Serve hot with basmati rice or naan, garnished with fresh cilantro.
Notes
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