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- Chicken and Dairy Items - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons lemon juice - 1 cup heavy cream - Spices and Seasonings - 1 tablespoon garam masala - 2 teaspoons cumin powder - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt to taste - Vegetables and Garnish - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, pureed) - Fresh cilantro for garnish In this recipe, the chicken is the star. The yogurt helps keep it tender. The spices add a rich flavor that makes this dish special. The cream gives it a nice, smooth texture. Using fresh ingredients always helps. Fresh cilantro not only looks great but adds a burst of flavor. Each ingredient plays a key role in making your butter chicken a hit. Want to explore how to put these ingredients together? Check out the Full Recipe for the step-by-step guide. First, gather your chicken. Use 1 pound of boneless chicken thighs. Cut them into bite-sized pieces. In a medium bowl, mix the chicken with 1 cup of plain yogurt, 2 tablespoons of lemon juice, and spices. Add 1 tablespoon of garam masala, 2 teaspoons of cumin powder, 1 teaspoon of turmeric, and 1 teaspoon of chili powder. Stir until the chicken is coated well. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For the best flavor, marinate overnight. Heat a large skillet over medium heat. Add 2 tablespoons of butter and let it melt. Once melted, add the marinated chicken. Discard any leftover marinade. Cook the chicken for about 8 to 10 minutes. Stir it occasionally until it turns golden brown and is fully cooked. When done, remove the chicken and set it aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter. Let it melt, then add a finely chopped medium onion. Sauté the onion for about 5 minutes until it is golden brown. Next, add 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook for another 1 to 2 minutes until fragrant. Now, add 1 can of diced tomatoes. Let this mixture cook on medium heat for 5 to 7 minutes. The sauce will thicken as it simmers. Gradually stir in 1 cup of heavy cream. Bring it to a gentle simmer and mix well. Carefully fold the cooked chicken back into the sauce. Stir gently to combine. Let it simmer together for another 5 minutes. This allows the chicken to soak up all those rich flavors. Finally, season with salt to taste. Your butter chicken is now ready to enjoy! For the full recipe, refer to the earlier section. For juicy chicken, use boneless thighs. They stay tender and cook well. Marinate the chicken for at least 30 minutes. If you have time, go for overnight marination. This makes the chicken extra flavorful. When cooking, make sure not to crowd the pan. Give each piece space. Cook until the chicken is golden and no longer pink inside. This usually takes about 8-10 minutes. To boost flavor in your sauce, use fresh spices. Toasting spices in the pan brings out their aroma. Add them early when cooking the onions. This method makes the sauce richer. Use high-quality canned tomatoes or fresh ones for depth. After adding cream, let the sauce simmer gently. This allows the flavors to blend perfectly. Always taste and adjust salt before serving. A pinch of sugar can balance the acidity if needed. Serve butter chicken with warm naan or fluffy basmati rice. This helps soak up the rich sauce. Garnish with fresh cilantro for a burst of color and flavor. You can also add a side of cooling cucumber raita. This yogurt dish balances the heat from the spices. For a complete meal, consider a simple salad with lemon dressing. Enjoy this dish hot for the best experience. For the full recipe, refer to the earlier section. {{image_4}} You can switch the chicken for other proteins. Try using shrimp or firm tofu. Both options cook quickly and soak up the sauce well. If you prefer beef, use tender cuts like sirloin. Just cut it thinly and adjust cooking time. Remember, the marinating step helps all proteins absorb flavors. For a vegetarian twist, replace chicken with chickpeas or paneer. Chickpeas add protein and texture. Paneer gives a creamy feel and soaks up the sauce. You can also use cauliflower for a lighter option. Simply cut it into florets and follow the same steps for cooking. If you love heat, add more chili powder or fresh green chilies. You can even include a touch of cayenne pepper. Adjust the spices during cooking to get the flavor just right. For a smoky taste, add a bit of smoked paprika. These changes make the dish exciting and suit your taste. For the full recipe, check out the detailed instructions above. You can store leftover butter chicken in an airtight container. Make sure it cools down first. Place it in the fridge for up to three days. This keeps the flavors fresh. If you want to enjoy it later, freezing is a great option. To reheat butter chicken, you can use the stove or microwave. If using the stove, place it in a pan over medium heat. Stir often, so it heats evenly. For the microwave, cover it loosely and heat on high for 1-2 minutes. Check to see if it’s hot throughout. If not, heat for another minute. Freezing is perfect for quick meals later. Pour cooled butter chicken into a freezer-safe container. Leave some space at the top, as it may expand. Seal tightly and label it with the date. You can freeze it for up to three months. To enjoy, simply thaw overnight in the fridge before reheating. This keeps it tasty and convenient! For the full recipe, check the complete guide above. To marinate chicken for butter chicken, use yogurt and spices. Mix 1 cup of plain yogurt with lemon juice, garam masala, cumin, turmeric, and chili powder. Coat the chicken well and let it sit. I recommend marinating for at least 30 minutes. For deeper flavor, marinate overnight. This process tenderizes the chicken and infuses it with flavor. Yes, you can make butter chicken in advance. Prepare the dish, then cool it down. Store it in an airtight container in the fridge. It stays good for about 3 days. When ready to eat, simply reheat it on the stove or in the microwave. The flavors will deepen as it sits, making it even tastier. Butter chicken pairs well with various sides. My favorites include: - Fluffy basmati rice - Warm naan bread - Roasted vegetables - A simple salad with cucumber and tomatoes These sides soak up the rich sauce and balance the meal. For a full experience, serve with the Full Recipe of butter chicken. You learned how to make quick homemade butter chicken using easy steps and ingredients. From marinating the chicken to pairing it with the right sides, each part matters. Remember, you can try different proteins or make a vegetarian version. Storage tips also help keep your meal fresh and tasty. Enjoy experimenting with flavors and find what you love most in this dish. Cooking should be fun, so keep at it!

Quick Homemade Butter Chicken

Indulge in a creamy butter chicken delight that will tantalize your taste buds! This recipe features tender chicken marinated in a blend of spices and yogurt, then simmered in a rich creamy sauce. Perfect for cozy dinners, serve it with fluffy basmati rice or warm naan for the ultimate comfort meal. Click through to discover the full recipe and impress your family and friends with this delicious dish!
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Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

1 tablespoon garam masala

2 teaspoons cumin powder

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust to taste)

4 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, pureed)

1 cup heavy cream

Salt to taste

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the chicken pieces with the plain yogurt, lemon juice, garam masala, cumin powder, turmeric powder, and chili powder. Stir well until the chicken is fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or overnight for an even deeper flavor.

    Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the marinated chicken (discard any excess marinade) to the skillet. Cook the chicken for about 8-10 minutes, stirring occasionally, until it is thoroughly cooked and slightly browned. Once done, remove the chicken from the skillet and set it aside on a plate.

      Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt, then add the finely chopped onions. Sauté the onions for approximately 5 minutes or until they turn golden brown. Next, add the minced garlic and ginger, cooking for an additional 1-2 minutes until they become fragrant.

        Make the Sauce: Incorporate the diced tomatoes into the skillet. Cook the mixture on medium heat for about 5-7 minutes, allowing the sauce to thicken slightly as it simmers. Gradually stir in the heavy cream and bring the mixture to a gentle simmer, ensuring that it is well blended.

          Combine: Carefully fold the cooked chicken back into the sauce, stirring gently to combine. Let it simmer together for an additional 5 minutes, allowing the chicken to absorb the delicious flavors of the sauce. Season with salt to taste.

            Serve: Once ready, garnish the dish with freshly chopped cilantro. Serve the butter chicken hot, ensuring it is steaming and fragrant.

              - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                - Presentation Tips: For an appealing presentation, serve the butter chicken in a wide, shallow bowl, drizzling a little extra cream on top for richness. Pair the dish with fluffy basmati rice or warm naan bread to soak up the luscious sauce. A generous sprinkle of fresh cilantro adds a vibrant touch and enhances the dish's visual appeal!