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For my easy homemade butter chicken, you'll need the following: - 1 ½ lbs (680g) boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 tablespoons freshly squeezed lemon juice - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - ½ teaspoon cayenne pepper (adjust to preferred spice level) - Salt to taste - 3 tablespoons unsalted butter - 1 large onion, finely chopped - 1 cup crushed tomatoes (canned or fresh) - 1 cup heavy cream - Fresh cilantro, chopped, for garnish Want to take your butter chicken to the next level? Consider these add-ins: - Cashews: Add crushed cashews for a nutty crunch. - Spinach: Stir in fresh spinach for color and nutrition. - Bell Peppers: Slice and sauté bell peppers for added sweetness. - Paneer: Toss in cubed paneer for a creamy texture. Don't have all the ingredients? No problem! Here are some easy swaps: - Chicken Thighs: Use chicken breasts if you prefer lean meat. - Yogurt: Substitute with sour cream or coconut yogurt for a dairy-free option. - Heavy Cream: Swap with coconut milk for a lighter dish. - Cayenne Pepper: Use chili powder if you want less heat. Feel free to mix and match according to your taste! {{ingredient_image_2}} First, we need to marinate the chicken. Take a large bowl and whisk together these ingredients: - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 tablespoons freshly squeezed lemon juice - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - ½ teaspoon cayenne pepper (adjust to your spice level) - Salt to taste Add the bite-sized pieces of chicken to the bowl. Make sure each piece is coated well with the marinade. Cover the bowl with plastic wrap and place it in the fridge for at least 1 hour. If you have time, marinate overnight for richer flavor. Next, grab a large skillet and melt 3 tablespoons of unsalted butter over medium heat. Once the butter is bubbling, add 1 finely chopped onion. Sauté the onion for about 5-7 minutes. You want it to turn golden brown and smell fragrant. This step builds the flavor base for your butter chicken. Now, it’s time to cook the marinated chicken. Carefully add it to the skillet with the onions. Cook the chicken for about 10 minutes. Stir occasionally to ensure even cooking. The chicken should be browned and fully cooked before you move to the next step. Pour in 1 cup of crushed tomatoes. Stir the mixture to combine everything. Allow it to simmer uncovered for about 15 minutes. This helps the flavors blend and the sauce thicken. After that, lower the heat to medium-low and slowly add 1 cup of heavy cream. Stir it in and let it simmer for another 5 minutes. Taste your dish and adjust the seasoning if needed. Once your creamy butter chicken is ready, remove it from heat. Garnish the dish with fresh cilantro. For serving, ladle the butter chicken over fluffy steamed basmati rice. You can also serve it with warm garlic naan. A drizzle of heavy cream and a sprinkle of cilantro makes it look stunning! Enjoy your flavorful creamy delight! To get the best taste from your butter chicken, marinate the chicken well. Use plain yogurt and spices to create a flavor bomb. Combine yogurt, ginger-garlic paste, lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Mix it all in a large bowl. Add the chicken pieces and coat them fully. Cover the bowl and chill in the fridge for at least one hour. For more flavor, marinate overnight. This step adds depth to the dish. Cooking chicken just right makes all the difference. Start by melting butter in a hot skillet. Add finely chopped onions and cook them until they turn golden brown. This takes about 5 to 7 minutes. After that, add the marinated chicken. Stir it often for about 10 minutes. You want it browned and cooked through. This method keeps the chicken juicy and tender. Presentation can make your dish look amazing. Serve your butter chicken over fluffy basmati rice. This adds a nice touch and helps soak up the sauce. For extra flair, drizzle some heavy cream on top. Then, sprinkle freshly chopped cilantro for a pop of color. You can also serve warm garlic naan on the side. This creates a lovely meal that looks as good as it tastes. Pro Tips Marination Magic: The longer you marinate the chicken, the more flavorful and tender it becomes. Aim for overnight marination if possible! Butter for Flavor: Use high-quality unsalted butter for a richer taste. You can also add a touch of ghee for an authentic flavor boost. Adjusting Spice Levels: Feel free to modify the cayenne pepper to suit your spice tolerance. Start with less if you’re unsure, and add more later if desired. Serving Suggestions: For a complete meal, serve the butter chicken with basmati rice and garlic naan, and consider adding a side of cucumber raita to balance the spices. {{image_4}} You can easily make your butter chicken spicier. Start with the cayenne pepper. Use more than the ½ teaspoon for a hotter dish. You can also add fresh green chilies. Slice them and cook them with the onions for extra heat. Taste as you go. Adjust the spice until you find your perfect balance. If you want a dairy-free butter chicken, you can swap the heavy cream. Use coconut milk instead. It adds a nice flavor and creaminess. Silken tofu is another great option. Blend it until smooth, and mix it in at the end. Both options keep the dish rich without dairy. Want to make your butter chicken healthier? Add vegetables! Peas, bell peppers, or spinach work great. Chop them finely and add them when you cook the chicken. They soak up the sauce and add nutrients. You can also serve it with a side of steamed broccoli or green beans for extra color and health benefits. To keep your butter chicken fresh, store it in an airtight container. Let the dish cool down before sealing it. This step helps avoid moisture buildup. You can keep it in the fridge for up to three days. If you plan to enjoy it later, follow the freezing tips below. Reheat your butter chicken on the stove for best results. Place the dish in a pan over low heat. Stir occasionally to prevent sticking. You can add a splash of water or cream if it thickens too much. Heat until it’s warm throughout. This usually takes about 10 minutes. You can also use a microwave. Place it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until warmed through. Freezing butter chicken is a great way to save leftovers. Place the cooled dish in a freezer-safe container. Label it with the date to keep track. It can stay frozen for up to three months. To thaw, move it to the fridge for about 24 hours before reheating. You can also use the microwave on the defrost setting to speed up the process. After thawing, make sure to reheat it well before serving. To make Butter Chicken in a slow cooker, start by marinating the chicken as usual. Combine yogurt, ginger-garlic paste, lemon juice, and spices in a bowl. Then, add the chicken pieces and let them soak up those flavors. Next, sauté the onions in a pan with butter until golden brown. Transfer the onions to your slow cooker. Add marinated chicken, crushed tomatoes, and a bit of cream. Cook everything on low for about 6 to 8 hours or on high for about 3 to 4 hours. The result? A rich and creamy dish that practically cooks itself! Yes, you can use chicken breasts instead of thighs. Chicken breasts will give you a leaner dish. Just remember, they might cook faster. Make sure to check for doneness earlier, about 5 to 7 minutes, depending on the size of the pieces. Thighs tend to add more flavor and moisture, but breasts are a great option for those seeking a lighter meal. Butter Chicken pairs wonderfully with fluffy basmati rice or warm garlic naan. You can also serve it with a side of sautéed vegetables or a fresh salad. For a little crunch, add some papadums on the side. Each of these sides helps balance the rich flavors of the Butter Chicken and creates a well-rounded meal. You can store leftover Butter Chicken in the fridge for up to 3 days in an airtight container. If you want to keep it longer, consider freezing it. It will stay fresh in the freezer for about 2 to 3 months. Just thaw it in the fridge overnight before reheating on the stove or in the microwave. Enjoy those delicious flavors again! This blog post covered all you need to know about making Butter Chicken. We discussed key ingredients, cooking steps, and how to make it taste great. I shared tips for marinating and cooking, plus ideas for serving. Variations like spicy options and dairy-free choices help adapt the dish. Proper storage and reheating tips keep leftovers fresh. I hope you feel ready to make your own Butter Chicken and enjoy every bite. Now, get cooking and have fun with it!

Creamy Butter Chicken Delight

A rich and creamy butter chicken dish, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 0.5 teaspoon cayenne pepper
  • to taste salt
  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 cup crushed tomatoes
  • 1 cup heavy cream
  • for garnish fresh cilantro, chopped

Instructions
 

  • In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt until well combined. Add the bite-sized chicken pieces, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, although marinating overnight will yield even better flavors.
  • In a large skillet or pan, melt the unsalted butter over medium heat. Once the butter is melted and bubbling, add the finely chopped onion and sauté for approximately 5-7 minutes, or until the onion becomes golden brown and fragrant.
  • Carefully add the marinated chicken to the skillet. Cook for about 10 minutes, stirring occasionally to ensure even cooking. The chicken should be browned and cooked through before moving on to the next step.
  • Pour in the crushed tomatoes, stirring to combine. Allow the mixture to simmer uncovered for about 15 minutes, or until it thickens and the flavors deepen.
  • Lower the heat to medium-low and gradually stir in the heavy cream. Continue to simmer for an additional 5 minutes, allowing the dish to become creamy and rich. Taste and adjust seasoning as necessary, adding more salt or cayenne pepper if desired.
  • Once done, remove the pan from heat and garnish the creamy butter chicken with freshly chopped cilantro.

Notes

Marinating the chicken overnight enhances the flavors.
Keyword butter chicken, chicken, creamy, Indian cuisine