Butter Chicken, a quintessential Indian dish, is renowned for its rich and creamy texture, infused with a symphony of aromatic spices. This beloved dish is a favorite in households and restaurants alike, captivating the taste buds with its flavorful marinated chicken and luscious tomato-based sauce. Not only is Butter Chicken incredibly delicious, but it is also surprisingly easy to prepare at home, making it a perfect choice for both novice cooks and seasoned chefs.

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Ingredients Breakdown

The magic of Butter Chicken begins with a well-balanced marinade. This blend includes 1/2 cup of full-fat plain yogurt, 1 tablespoon of lemon juice, 1 teaspoon of turmeric powder, 2 teaspoons of garam masala, 1/2 teaspoon of chili powder or cayenne pepper, 1 teaspoon of ground cumin, 1 tablespoon of freshly grated ginger, and 2 cloves of crushed garlic. These ingredients come together to tenderize and infuse the chicken thigh fillets with deep, complex flavors.

For the curry, you will need 2 tablespoons of ghee or butter, or alternatively, 1 tablespoon of vegetable oil. The sauce base is created with 1 cup of tomato passata (puree), 1 cup of heavy or thickened cream, 1 tablespoon of sugar, and 1 1/4 teaspoons of salt. These elements combine to form the rich, velvety sauce that Butter Chicken is known for. Optional garnishes include fresh coriander or cilantro leaves, which add a vibrant pop of color and a hint of freshness. Serve this dish with basmati or white rice for a complete meal.

Step-by-Step Preparation

Marinade Preparation

Start by combining the marinade ingredients in a bowl. Mix the yogurt, lemon juice, turmeric powder, garam masala, chili powder, ground cumin, freshly grated ginger, and crushed garlic until smooth. Add the bite-sized chicken thigh fillets, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and the chicken to tenderize.

Cooking the Chicken

When you’re ready to cook, heat ghee, butter, or oil in a large frying pan over high heat. Remove the chicken from the marinade, letting the excess drip off but not wiping it away. Place the chicken in the pan and cook for about 3 minutes, stirring occasionally. The goal is to cook the chicken until it turns white all over; it won’t brown due to the marinade coating.

Making the Curry Sauce

To create the luxurious curry sauce, add tomato passata, cream, sugar, and salt to the pan with the chicken. Include any remaining marinade from the bowl. Reduce the heat to low and let the mixture simmer gently for about 20 minutes, allowing the flavors to develop and the sauce to thicken. Stir occasionally and taste for seasoning, adjusting the salt if necessary.

Recipe Tips & Frequently Asked Questions

Best practices for marinating chicken: Ensure the chicken is evenly coated and marinate for at least 3 hours to overnight for maximum flavor.
Alternative ingredients for dietary restrictions: For a dairy-free version, use coconut milk or a non-dairy yogurt.
Suggestions for making the sauce smoother: Blend the marinade ingredients before adding the chicken for a smoother consistency.
Storage and reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I use chicken breast instead of thigh fillets? Yes, but chicken thighs are recommended for their juiciness and flavor.
How can I make this dish spicier or milder? Adjust the amount of chili powder or cayenne pepper to your preference.
What can I use as a substitute for ghee? Butter or vegetable oil are good substitutes.
How long can I store the leftovers in the fridge? Up to 3 days in an airtight container.

What to Serve With This Recipe

Butter Chicken pairs beautifully with basmati or white rice, which soaks up the rich sauce. Naan bread is another excellent accompaniment, perfect for scooping up every last bit of the curry. For a balanced meal, consider adding a side of fresh salad or lightly sautéed vegetables. To complement the flavors, serve with a refreshing beverage such as a chilled mango lassi or a crisp white wine.

Garnishing and Presentation Ideas

Elevate the presentation of your Butter Chicken by garnishing it with fresh coriander or cilantro leaves. For an added touch of elegance, sprinkle finely chopped green chilies or a dollop of thick yogurt on top. Serve the dish in a decorative bowl, paired with neatly arranged rice on the side. A touch of paprika or garam masala dusted over the top can also enhance the visual appeal.

Butter Chicken is a dish that promises a delightful culinary experience with its creamy texture and aromatic spices. Whether you are preparing it for a family dinner or entertaining guests, this recipe is sure to impress. Try making this dish at home and savor the rich flavors and comforting warmth it brings to the table. Share your culinary creation with friends and family, and enjoy the compliments that follow!

Ingredients

Marinade

1/2 cup full-fat plain yogurt
1 tablespoon lemon juice
1 teaspoon turmeric powder
2 teaspoons garam masala (Note 1)
1/2 teaspoon chili powder or cayenne pepper (Note 2)
1 teaspoon ground cumin
1 tablespoon freshly grated ginger
2 cloves garlic, crushed
1.5 lb / 750 g chicken thigh fillets, cut into bite-sized pieces

Curry

2 tablespoons (30 g) ghee or butter, or 1 tablespoon vegetable oil (Note 3)
1 cup tomato passata (aka tomato puree) (Note 4)
1 cup heavy or thickened cream (Note 5)
1 tablespoon sugar
1 1/4 teaspoons salt

To serve with:

Basmati rice
White rice
Coriander/cilantro (optional)

Instructions

Optional Step: For a smoother sauce, blend all Marinade ingredients, except the chicken, in a food processor until smooth. (This step is optional and typically not done).

Marinade: In a bowl, mix the Marinade ingredients with the chicken. Cover and refrigerate for at least 3 hours, preferably overnight, or up to 24 hours.

Cooking the Chicken: Heat ghee, butter, or oil in a large frying pan over high heat. Remove the chicken from the marinade without wiping off the excess. Place the chicken in the pan and cook for about 3 minutes, until the chicken turns white all over. Note: The chicken will not brown due to the marinade.

Making the Sauce: Add tomato passata, cream, sugar, and salt to the pan. Pour in any leftover marinade from the bowl as well. Reduce the heat to low and let it simmer for 20 minutes. Taste and adjust salt if necessary.

Serving: Garnish with coriander or cilantro leaves if desired, and serve with basmati or white rice.