Butter chicken is a popular dish in Indian restaurants. It consists of tender chicken pieces marinated in a mixture of yogurt and spices, cooked in a creamy tomato-based sauce with butter and various spices such as garam masala, cumin, coriander, and fenugreek.
The sauce typically includes ingredients like tomatoes, cream, onions, garlic, and ginger, giving it a rich and flavorful taste. Butter chicken is often served with rice or naan bread and is enjoyed by people around the world for its delicious and comforting flavors.
Indian cuisine’s butter chicken is well-known for its succulent chicken and thick, creamy sauce. To make it at home, use this simple recipe:
Ingredients list:
Concerning the marinade:
- 500g of skinless, boneless chicken thighs or breasts, diced into small pieces
- One cup of plain yogurt
- One tablespoon of lemon juice
- 1 tablespoon of paste formed by mixing equal parts garlic and ginger
One teaspoon of ground coriander and one teaspoon of cumin
One tsp garam masala - One-half teaspoon of powdered turmeric
- Tasting salt
Concerning the sauce:
- 3 tablespoons butter – 1 finely chopped onion – 2 teaspoons paste made from ginger and garlic
One teaspoon of ground coriander and one teaspoon of cumin
One tsp garam masala - One teaspoon powdered paprika or Kashmiri red chile (modify according to your liking for spiciness)
-Diced tomatoes from one can (400g) or
-Half a cup of heavy cream - Sugar to taste (optional) – Salt to flavor
To garnish:
- Chopped fresh cilantro leaves – Optional cream
Guidelines:
- Combine all the marinade ingredients in a large basin and stir to incorporate well. After adding the chicken pieces, completely cover them with marinade. For optimal effects, cover the bowl and refrigerate for at least one hour, preferably overnight.
- Set your oven to 200°C (400°F) after marinating. After lining a baking pan with parchment paper, place the marinated chicken pieces on it and bake for 20 to 25 minutes, or until the chicken is cooked through. The chicken can alternatively be pan-fried or grilled until done.
- Make the sauce while the chicken is cooking. Melt the butter in a big skillet or pan over medium heat. Add the onion, cut into pieces, and cook until transparent.
- Add the paste of ginger and garlic to the pan and cook for a further minute, or until fragrant.
- Add the paprika or chili powder, garam masala, powdered cumin, and ground coriander. Simmer the spices for a few minutes to unleash their fragrance.
- Add the tomato puree or chopped tomatoes and season with salt. Simmer the sauce, stirring often, for ten to fifteen minutes, or until the tomatoes are tender and the sauce has thickened.
- Add the grilled or baked chicken pieces to the pan along with any liquids left in the baking dish after the sauce has thickened. Coat the chicken pieces with sauce by giving them a good stir.
- Add the heavy cream and stir until well incorporated. To enable the flavors to melt together, boil the sauce for a further five to ten minutes. If the sauce is too sour, add a little sugar and taste again to correct the spice.
- Take the pan off of the heat as soon as the sauce has the consistency you want. If preferred, garnish with finely chopped cilantro leaves and a drop of cream.
- Accompany the sizzling butter chicken with your preferred Indian flatbread, naan bread, or rice.
Enjoy your homemade delicious Butter Chicken!