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- Chicken and Marinade Components - 500g boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons plain yogurt - 1 tablespoon fresh lemon juice - 2 teaspoons garam masala spice blend - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 tablespoon ginger-garlic paste - Spices and Flavor Enhancers - 1 teaspoon red chili powder (adjust for spice level) - 1 tablespoon sugar (to balance flavors) - Salt to taste - Sauce Ingredients - 2 tablespoons unsalted butter - 1 medium onion, finely chopped - 2 medium tomatoes, pureed until smooth - 100ml heavy cream - Fresh cilantro leaves, chopped (for garnish) To make classic butter chicken, gather these key ingredients. The chicken thighs bring rich flavor and tenderness. The yogurt and lemon juice help marinate the chicken, making it juicy. Spices like garam masala, turmeric, and cumin add depth. The butter, onions, and tomatoes create a creamy sauce. Finally, the heavy cream makes it rich and smooth. Don't forget the fresh cilantro for a pop of color! {{ingredient_image_2}} Marination is key. It makes the chicken juicy and full of flavor. The yogurt and spices tenderize the meat and add depth. For the best results, marinate the chicken for at least 30 minutes. If you have time, let it sit overnight. This gives the flavors time to blend. For cooking, I use a large skillet. Searing the chicken adds a nice crust and richer taste. Start by heating one tablespoon of butter on medium heat. Add the marinated chicken in a single layer. Cook it for about 8-10 minutes. Stir it every few minutes until it’s nicely browned and cooked through. Remove the chicken and set it aside. Next, sauté the onions in the same pan. Use the remaining tablespoon of butter. Cook the onions for about 5-7 minutes until they are soft and golden. Then, add the pureed tomatoes. Let this simmer for another 5-7 minutes. Watch for the oil to separate; that’s a sign it’s ready. Now, it’s time to create the sauce. Lower the heat and add the heavy cream, red chili powder, and sugar. Stir everything together, then add the chicken back into the pan. Let it simmer for 10 minutes. This will make the chicken tender and the sauce thick. Taste and adjust the salt to your liking. To make your butter chicken burst with flavor, use fresh spices. Fresh spices have more taste than old ones. Store them in a cool, dark place to keep them fresh. Adjust spices to match your taste. If you like it spicy, add more red chili powder. For a milder dish, use less. One big mistake is overcooking the chicken. Cook it just until it's no longer pink. This keeps it juicy and tender. Also, balance flavors well. If your dish is too tangy, add a bit more sugar. If it’s too rich, add a splash of lemon juice. Serve your butter chicken in a deep dish. Drizzle extra cream over the top for a nice look. Pair it with naan or basmati rice for a complete meal. For garnishing, sprinkle fresh cilantro on top. This adds color and freshness to your dish. Pro Tips Marination Magic: Allowing the chicken to marinate overnight intensifies the flavors and results in a more succulent dish. Perfect Onion Sauté: Ensure the onions are sautéed until golden; this enhances the sweetness and richness of the sauce. Adjusting Spice Levels: Feel free to modify the red chili powder according to your spice tolerance for a personalized taste. Garnish for Freshness: Fresh cilantro not only adds color but also a burst of freshness that complements the creamy sauce beautifully. {{image_4}} Butter chicken comes from India, but styles differ by region. North India is famous for its rich, creamy sauces. They often use more butter and cream, giving it a smooth, luxurious taste. In South India, you might find a spicier version. They use different spices and sometimes add coconut milk. This twist makes the dish lighter and adds a unique flavor. For those who prefer vegetarian options, tofu or chickpeas can replace chicken. They soak up flavors well and provide protein. You can also use paneer, a type of Indian cheese, for a rich taste. If you want healthier options, consider using skinless chicken breasts. They lower fat content while maintaining flavor. Another idea is to swap heavy cream for Greek yogurt. This change makes the dish creamy without adding too many calories. When enjoying butter chicken, the right sides enhance the meal. Naan bread is perfect for dipping into the sauce. Steamed basmati rice also pairs well, soaking up every drop of flavor. For drinks, try a light-bodied red wine like Pinot Noir. It balances the rich sauce. If you prefer non-alcoholic options, a mango lassi is refreshing. This yogurt drink cools down the spices and complements the dish wonderfully. - Use airtight containers for best results. - Divide the chicken into portions. - Let it cool before sealing. - Store in the fridge within two hours. - Consume within three days for best taste. - Place leftovers in freezer-safe bags or containers. - Remove as much air as possible. - Label with the date for easy tracking. - Freeze in single servings for easy use. - Avoid freezing with garnishes like cilantro. - Thaw overnight in the fridge before reheating. - Heat on the stove over low heat. - Stir often to avoid sticking. - Refrigerated butter chicken lasts about three days. - Frozen butter chicken lasts up to three months. Classic butter chicken is made of simple, tasty ingredients. You need: - 500g boneless chicken thighs - 2 tablespoons plain yogurt - 1 tablespoon fresh lemon juice - 2 teaspoons garam masala - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 tablespoon ginger-garlic paste - 2 tablespoons unsalted butter - 1 medium onion - 2 medium tomatoes - 100ml heavy cream - 1 teaspoon red chili powder - 1 tablespoon sugar - Salt to taste - Fresh cilantro for garnish These ingredients blend to create a rich, creamy dish. The spices give butter chicken its unique flavor. To make butter chicken spicier, add more red chili powder. Start with half a teaspoon more. You can also use fresh green chilies for a fresh kick. Another option is to add a bit of cayenne pepper. Always taste as you go. Adjust the spice to match your heat preference. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner and cooks faster. Keep in mind that it may be drier. To prevent this, do not overcook the chicken. Marinate it well, just like thighs, for more flavor. Yes, butter chicken is gluten-free. All the ingredients listed do not contain gluten. Always check labels on products like yogurt and spices. Ensure there is no cross-contamination. Butter chicken pairs well with several sides. Here are some great options: - Naan bread - Steamed basmati rice - Roti - Quinoa - Cucumber salad These sides balance the rich flavors of the dish. Enjoy your meal! In this blog post, I shared how to make delicious butter chicken. We explored ingredients like chicken, spices, and the sauce. I provided step-by-step instructions on marinating, cooking, and assembling the dish. You learned tips to achieve authentic flavor and common mistakes to avoid. We also discussed variations and storage methods. Butter chicken is fun to make. With practice, you can master this dish. Enjoy the flavors and share it with friends. Happy cooking!

Butter Chicken Bliss

A creamy and flavorful butter chicken dish made with marinated chicken thighs, spices, and a rich tomato sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons plain yogurt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons garam masala spice blend
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, pureed until smooth
  • 100 ml heavy cream
  • 1 teaspoon red chili powder
  • 1 tablespoon sugar
  • to taste salt
  • for garnish fresh cilantro leaves, chopped

Instructions
 

  • In a medium mixing bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, and ginger-garlic paste. Mix well to ensure all the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes or overnight for a more intense flavor.
  • Heat 1 tablespoon of butter in a large skillet or pan over medium heat. Once hot, add the marinated chicken pieces in a single layer. Cook for about 8-10 minutes, stirring occasionally, until the chicken is nicely browned and no longer pink in the center. Remove the cooked chicken from the pan and set aside.
  • In the same pan, add the remaining tablespoon of butter. Once melted, add the finely chopped onion and sauté for about 5-7 minutes, or until the onions are translucent and have developed a light golden color.
  • Stir in the pureed tomatoes and cook for an additional 5-7 minutes, allowing the sauce to simmer and the flavors to meld. Keep an eye on it; you'll know it's ready when the oil begins to separate from the mixture.
  • Lower the heat and pour in the heavy cream, red chili powder, and sugar. Stir well to combine, then return the browned chicken back into the pan. Allow it to simmer gently for 10 minutes, until the chicken is tender and the sauce has thickened. Season to taste with salt.
  • Before serving, sprinkle freshly chopped cilantro over the butter chicken for a vibrant touch.

Notes

Serve with naan or steamed basmati rice for a complete meal.
Keyword butter chicken, chicken recipe, Indian cuisine