Okay, let’s dive right into the delicious world of Butter Chicken! I’m Nyla from Grill Drip, and I’m beyond excited to share one of my all-time favorite comfort food recipes with you. Get ready for a flavor adventure where we transform a simple dish into a taste sensation, and this Butter Chicken is the star!
I still remember those late-night kitchen experiments where I tweaked and tasted until I landed on this version. The aroma alone had me hooked, and the first bite? Total bliss. This Butter Chicken recipe isn’t just food; it’s a way to make every meal feel like a special occasion. Come join me, fellow food lovers, and let’s create some kitchen magic together!
INGREDIENTS You Need
This Butter Chicken ingredient list is all about bold flavors that actually work together! Don’t worry about needing fancy stuff; these are all finds you can grab during your normal shopping trip. This Indian Curry gets its amazing taste from a blend of spices and a touch of creaminess.
Here’s what you’ll need:
- Chicken: 2 lbs, boneless, skinless chicken thighs or breasts, cut into 1-inch pieces.
- Yogurt: 1 cup, plain, full-fat.
- Ginger-Garlic Paste: 2 tablespoons.
- Lemon Juice: 1 tablespoon.
- Turmeric Powder: 1 teaspoon.
- Garam Masala: 2 teaspoons.
- Red Chili Powder: 1-2 teaspoons (adjust to your spice preference).
- Salt: To taste.
- Butter: 4 tablespoons, unsalted.
- Onion: 1 large, finely chopped.
- Tomato Paste: 2 tablespoons.
- Crushed Tomatoes: 28 oz can.
- Heavy Cream: 1 cup.
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed.
- Sugar: 1 teaspoon (optional, to balance acidity).
- Fresh Cilantro: For garnish.
Here’s my Butter Chicken secret that takes it from good to incredible – a little bit of smoked paprika in the marinade! I love adding extra red chili powder to my Butter Chicken for that extra kick; it just adds that extra layer of warmth.
No worries if you don’t have Kasuri Methi. You can grab it from most Indian Grocery stores or online retailers, but I have used a pinch of brown sugar and maple syrup to get that same caramelized sweetness.
For ingredient prep shortcuts on busy weeknights, I like to prep my ginger-garlic paste and chop my onions ahead of time. They will stay fresh in the fridge in an airtight container, for up to 3 days.
Storage tip: if you want to freeze the paste or fresh herbs, then put it in ice cube trays with some water and freeze it. That way, you can just pop them out individually and use them when you need them.
Let’s Make Some!
This is my favorite part of making Butter Chicken – watch the delicious magic happen! Don’t be intimidated; this is an approachable recipe that anyone can master with a few simple steps.
- Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, garam masala, red chili powder, and salt. Mix well, ensuring the chicken is fully coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Sauté the Aromatics: In a large pan or pot, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Build the Base: Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize. Add the crushed tomatoes, sugar (if using), and salt. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, stirring occasionally. This helps the tomato flavor to deepen. This Tomato Based Curry is taking shape!
- Cook the Chicken: Add the marinated chicken to the tomato-based sauce. Stir well to combine, then cover and cook for 15-20 minutes, or until the chicken is cooked through. In my kitchen, this Butter Chicken usually takes about 45 minutes from start to finish. It all depends on how hot your stove is and how small you cut the chicken.
- Add the Cream and Kasuri Methi: Stir in the heavy cream and crushed Kasuri Methi. Simmer for another 5-10 minutes, allowing the flavors to meld together.
- Final Touches: Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.
While your Butter Chicken is doing its thing, get ready for some amazing aromas to fill your kitchen! This is where the magic starts happening!
Don’t worry if your Butter Chicken looks a little thin at first, it will thicken as it simmers. Remember, cooking is all about experimenting and having fun.
For busy weeknights, I like to marinate the chicken in the morning so that it’s ready to go for dinner. I also prepare all my spices beforehand, so that I can easily add them in as I go.
If you like a little bit of char on your chicken, then you can pop it into the air fryer for 10 minutes prior to adding it to the sauce. This will mimic Chicken Tikka Masala which is traditionally charred and then added to the Butter Chicken gravy.
How to Serve Up This!
People literally do happy dances when this Butter Chicken hits the table with warm naan bread and fluffy rice! It’s perfect for those weeknight dinners that need to be special, but also works wonders for game nights and potlucks. Trust me, this Creamy Chicken Recipe is a guaranteed crowd-pleaser!
Here’s how I love to enjoy this Murgh Makhani:
- With Naan Bread: Warm, buttery naan is a must for soaking up all that delicious sauce.
- Over Basmati Rice: Fluffy basmati rice provides the perfect base for the Butter Chicken.
- With a Side of Raita: Cool and refreshing raita (yogurt dip) balances the richness of the curry.
- Alongside Sautéed Vegetables: A simple side of sautéed vegetables adds some extra nutrients.
For bold flavor pairings, consider serving this with a side of spicy mango chutney or a cooling cucumber salad.
For presentation ideas that wow guests, garnish with a sprinkle of fresh cilantro and a swirl of cream.
Creative leftover transformations? Absolutely! Use leftover Butter Chicken in wraps, quesadillas, or even as a topping for pizza.
Looking for fusion variations? Try adding coconut milk for a creamier, slightly sweeter twist. You can also experiment with different spices like smoked paprika or cumin.
This Butter Chicken reminds me of another bold flavor favorite – my Texas Roadhouse Butter Chicken Skillet. If you’re loving this comfort food twist, you’ll go crazy for that recipe!
I even love using it to dip my Jalapeno Popper Chicken Wraps in. For more weeknight winners that don’t sacrifice on taste, check out my Jalapeno Popper Chicken Wraps!
This Indian Curry also goes well with a bowl of White Chicken Chili. Check out this quick and easy comfort food twist!
FAQs:
Got questions about making this Butter Chicken? Don’t worry, I’ve got you covered! Here are some common concerns and my tried-and-true solutions.
Will kitchen newbies succeed with this Butter Chicken?
Absolutely! This recipe is designed to be approachable and easy to follow, even if you’re new to cooking. I’ve broken it down into simple steps, and I’m here to guide you every step of the way.
What if I mess up my Butter Chicken? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this one up! Even if you accidentally add too much spice or not enough cream, it’ll still be delicious. Cooking is all about experimenting, so don’t be afraid to make mistakes and learn along the way.
How can I prep this Butter Chicken for busy weeknights?
Marinate the chicken the night before, chop your veggies in advance, and measure out your spices. That way, when it’s time to cook, you can just throw everything together and let it simmer.
Can I make this Butter Chicken vegetarian?
Definitely! Substitute the chicken with paneer (Indian cheese) or tofu. Just make sure to adjust the cooking time accordingly.
What if I don’t have all the spices?
Don’t worry! Use what you have on hand and adjust the flavors to your liking. Garam masala is the most important spice, so try to include that if possible.
Can I make this Butter Chicken in a slow cooker?
Yes! Just combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How long does this Butter Chicken last in the fridge?
It will keep in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.
Based on my taste testing results and family feedback, this recipe is a definite winner! My family always raves about the creamy, flavorful sauce and the tender chicken.
My family often asks, “Are Chicken Tikka Masala and Butter Chicken the same thing?” You can read about the differences here.
CONCLUSION:
This Butter Chicken brings me so much joy because it’s a dish that everyone loves, and it’s surprisingly easy to make. It’s a hug in a bowl, a burst of flavor, and a reminder that delicious food doesn’t have to be complicated. I hope this recipe inspires you to get creative in the kitchen and turn every meal into something special!
My Butter Chicken Flavor Secrets:
- Don’t skimp on the butter: It adds richness and depth to the sauce.
- Toast your spices: Briefly toasting your spices before adding them to the sauce will enhance their flavor.
- Marinate overnight: Marinating the chicken overnight allows the flavors to penetrate deeply.
Some delicious Butter Chicken variations I’ve tested include adding coconut milk for a tropical twist, using smoked paprika for a smoky flavor, and incorporating roasted vegetables for added nutrients.
For special occasions, I love to make a double batch of this Butter Chicken and serve it with all the fixings: naan bread, basmati rice, raita, and chutney.
Remember, the most important ingredient in any recipe is love! Trust your taste buds, get creative, and have fun in the kitchen. I can’t wait to hear about your cooking adventures and how much you love this Butter Chicken!
For more inspiration, check out this Butter Chicken Recipe.
Don’t forget this awesome Murgh Makhani Butter Chicken!
I’m so excited for you to try this Butter Chicken! Let me know what you think! 🔥💕
Butter Chicken
Indulge in the creamy, tomato-based delight of Butter Chicken. This classic Indian dish features tender chicken simmered in a rich and flavorful sauce, perfect for a comforting and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Indian
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or to taste)
- Salt to taste
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions
- In a bowl, marinate the chicken with ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Let it sit for at least 30 minutes.
- Heat butter in a large skillet or pot over medium heat. Add the chopped onion and cook until golden brown.
- Add the marinated chicken to the skillet and cook until browned on all sides.
- Pour in the crushed tomatoes and simmer for 15-20 minutes, or until the chicken is cooked through.
- Stir in the heavy cream and simmer for another 5 minutes.
- Garnish with chopped cilantro and serve hot with cooked rice or naan bread.
Notes
For a richer flavor, add a tablespoon of honey or sugar to the sauce. You can also add a squeeze of lemon juice for a bit of tang.