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To make Easy Butter Chicken, you will need: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 3 tablespoons unsalted butter, divided - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to your spice preference) - 1 cup tomato puree, preferably canned for uniformity - 1 cup heavy cream - Salt, to taste - Fresh cilantro leaves, chopped, for garnish You can swap some ingredients if needed. Use chicken breast instead of thighs. If you want less fat, try using half-and-half instead of heavy cream. You can also replace fresh ginger with ground ginger in a pinch. For a vegan option, use tofu and coconut cream. These swaps keep the dish tasty and fun. Fresh ingredients make a big difference. They enhance flavor and aroma in your dishes. Fresh garlic and ginger add a bright taste. Fresh cilantro gives a nice finish. Using the best ingredients can elevate your butter chicken to a whole new level. Always choose what looks and smells good. This choice helps create a meal that you and your loved ones will enjoy! {{ingredient_image_2}} To prepare your butter chicken, start by gathering all your ingredients. You need: - 1 lb boneless, skinless chicken thighs - 3 tablespoons unsalted butter - 1 large onion - 4 cloves garlic - 1 tablespoon fresh ginger - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric powder - 1 teaspoon chili powder - 1 cup tomato puree - 1 cup heavy cream - Salt to taste - Fresh cilantro leaves for garnish Chop the onion, mince the garlic, and grate the ginger. This prep makes cooking easier and faster. Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts and swirls, add the chopped onion. Sauté it for about 5 minutes, stirring until it turns soft and clear. Next, add the minced garlic and grated ginger. Stir for 1 to 2 minutes until it smells great. Now, add the spices: garam masala, ground cumin, ground coriander, turmeric, and chili powder. Mix them in and let them toast for 1 minute. This step brings out their rich flavors. Raise the heat to medium-high and add the chicken pieces. Cook them for 5 to 7 minutes, turning to brown on all sides. After the chicken is browned, pour in the tomato puree. Stir it well, then bring it to a simmer. Lower the heat and let it cook for 15 minutes. Stir occasionally to keep it from sticking. After 15 minutes, add the heavy cream and the last tablespoon of butter. Simmer for another 5 minutes until the sauce thickens. The chicken should be cooked through, reaching 165°F (75°C). Finally, taste the sauce and add salt if needed. To achieve tender, juicy chicken, use these tips: - Choose boneless, skinless thighs for moist meat. - Sauté until the chicken is browned; this adds depth. - Monitor the internal temperature to avoid overcooking. - Let the dish simmer gently to blend the flavors. These techniques will help you create a delightful butter chicken that everyone will love. To make your butter chicken burst with flavor, focus on the spices. Use fresh spices whenever possible. Toasting the spices in butter brings out their taste. Add a squeeze of lemon juice for brightness. You can also include a pinch of sugar to balance the acidity from the tomatoes. Lastly, finish with a dash of cream for richness. One common mistake is overcooking the chicken. It can become dry and tough. Cook it just until it’s browned and tender. Another mistake is neglecting to taste your sauce. Always adjust the salt and spices as needed. Lastly, don’t skip the butter at the end. It adds a lovely finish to the dish. If you like it mild, use less chili powder. Start with half a teaspoon and adjust to your taste. For more heat, feel free to add extra chili powder or even fresh chilis. Remember, you can always add spice, but you can’t take it away once it’s in! Always taste as you go to find your perfect balance. Pro Tips Marinate for Flavor: For an even richer flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking. This will help tenderize the meat and infuse it with spices. Use Fresh Spices: Freshly ground spices can elevate the dish significantly. If possible, grind whole spices like cumin and coriander just before use to preserve their essential oils and flavors. Adjust Thickness: If you prefer a thicker sauce, let the butter chicken simmer uncovered for a few extra minutes to reduce the liquid. Alternatively, add a bit more cream for a silkier texture. Garnish Generously: Don’t skimp on the cilantro! A generous sprinkle not only adds a pop of color but also enhances the flavor profile, making your dish more vibrant and inviting. {{image_4}} You can add your own flair to butter chicken. Try adding vegetables like bell peppers or peas. They not only add colors but also boost nutrition. For a smoky flavor, grill the chicken first. You can also use yogurt instead of cream for a tangy taste. Want a spicy kick? Add more chili powder or fresh chilies. If you follow a dairy-free diet, swap heavy cream with coconut milk. This gives a rich texture without dairy. For gluten-free needs, make sure your spices and tomato puree are gluten-free. If you prefer lean meats, use chicken breast instead of thighs. It will still be tasty! Serve butter chicken with basmati rice or warm naan. Both soak up the sauce well. You can also try it with quinoa for a healthy twist. Add a fresh salad on the side for crunch. A simple cucumber salad works great. For drinks, pair with a light lemonade or sweet tea to balance the flavors. To keep your leftover butter chicken fresh, store it in an airtight container. Let it cool down first. Place it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you reheat butter chicken, do it gently. Use a pan over low heat to warm it. Add a splash of water or cream to keep it moist. Stir it often to avoid burning. This way, it stays creamy and tasty. To freeze butter chicken, pack it in a freezer-safe container. Make sure it cools before sealing. It can last up to three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Then reheat as mentioned above. Enjoy your meal anytime! Butter chicken is a creamy, rich dish from India. It features tender chicken cooked in a spiced tomato sauce. The sauce is made with butter, cream, and spices like garam masala. This dish is popular for its flavor and comfort. Yes, you can make butter chicken ahead of time. It tastes even better after sitting for a bit. Just store it in the fridge for up to three days. Reheat it on the stove when you are ready to serve. Butter chicken is not very spicy. It has a warm flavor thanks to spices like garam masala and chili powder. You can adjust the chili powder to your taste. If you prefer less heat, use less chili powder. The best way to serve butter chicken is with basmati rice or naan bread. The rice soaks up the rich sauce. Naan is great for scooping up the chicken and sauce. Garnish with fresh cilantro for a pop of color. Yes, you can use different meats for butter chicken. Chicken thighs are traditional, but chicken breasts also work. You can even try shrimp or paneer for a vegetarian option. Just adjust cooking times for different meats. In this article, I shared how to make easy butter chicken. We covered the essential ingredients, simple steps, and key tips. Fresh ingredients make a big difference in flavor. Avoid common mistakes to get the best taste. You can also try new variations to match your needs. Lastly, proper storage helps keep leftovers fresh. With this guide, you can cook delicious butter chicken at home. Enjoy exploring this easy recipe!

Delectable Butter Chicken Delight

A rich and creamy butter chicken dish, perfect for a delightful meal experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons unsalted butter, divided
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 cup tomato puree, preferably canned
  • 1 cup heavy cream
  • to taste salt
  • for garnish fresh cilantro leaves, chopped

Instructions
 

  • In a large skillet or sauté pan, melt 2 tablespoons of butter over medium heat until fully melted and swirling gently in the pan.
  • Add the finely chopped onion to the pan and sauté, stirring frequently, until they become soft and translucent, about 5 minutes.
  • Add the minced garlic and grated ginger to the pan, stirring continuously for an additional 1-2 minutes until fragrant and golden.
  • Sprinkle in the garam masala, ground cumin, ground coriander, turmeric, and chili powder. Mix well and toast the spices for about 1 minute.
  • Increase the heat to medium-high and carefully add the chicken pieces to the skillet. Sauté until they are evenly browned on all sides, approximately 5-7 minutes.
  • Once the chicken is browned, pour in the tomato puree and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook gently for 15 minutes, uncovering and stirring occasionally to prevent sticking.
  • After 15 minutes, stir in the heavy cream and the remaining tablespoon of butter. Continue to simmer for an additional 5 minutes, until the sauce thickens and the chicken is cooked through, reaching an internal temperature of 165°F (75°C).
  • Taste the sauce and season with salt to your preference.
  • Remove from heat and garnish generously with chopped fresh cilantro leaves just before serving.

Notes

Serve with basmati rice or naan bread to soak up the sauce.
Keyword butter chicken, chicken recipe, Indian cuisine