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This butter chicken recipe transforms your kitchen into an Indian restaurant with its rich, creamy sauce and tender chicken pieces. The simplified version brings authentic flavors to your table in just about 30 minutes, perfect for those weeknight cravings when takeout seems tempting.
I created this recipe after spending three weeks traveling through northern India. After numerous attempts to recreate the magic I experienced there, this streamlined version finally captured those authentic flavors while fitting into my busy family schedule.
Ingredients
- Chicken thighs: Give this dish rich flavor and stay juicy throughout cooking
- Greek yogurt: Tenderizes the meat and creates a silky texture
- Garam masala: Provides the signature warm spice blend essential for authentic flavor
- Heavy cream: Creates the luxurious texture that defines butter chicken
- Tomato sauce: Offers convenience while maintaining the classic color and tanginess
- Butter: Adds richness and the dish's namesake velvety finish
- Fresh garlic: Provides aromatic base notes that store bought pastes cannot match
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken pieces with yogurt and spices in a bowl, massaging the mixture into the meat. The yogurt contains enzymes that break down proteins, creating tender chunks that absorb flavor beautifully. Allow at least 15 minutes for marination, though overnight in the refrigerator yields even better results.
- Cook the Chicken:
- Heat oil in a large skillet until shimmering but not smoking. Add marinated chicken pieces without overcrowding the pan. Allow them to develop golden brown edges before stirring about 8 minutes total. The caramelization creates depth of flavor impossible to achieve by simply boiling the chicken in sauce.
- Prepare the Sauce Base:
- Reduce heat and add butter to the same pan, capturing all the flavorful fond from the chicken. Add garlic and onion, cooking until translucent about 3 minutes. The slow cooking of these aromatics builds the essential flavor foundation for the entire dish.
- Build the Sauce:
- Pour in tomato sauce and let it bubble gently for a few minutes before returning the chicken to the pan. The sauce will begin to thicken slightly and intensify in flavor. Add heavy cream slowly while stirring continuously to prevent any separation or curdling.
- Season and Simmer:
- Introduce the remaining spices and allow everything to simmer gently. This crucial low temperature cooking period allows the flavors to meld together and for the chicken to absorb the sauce. The sauce should coat the back of a spoon when ready.
- Finish with Butter:
- Add cold butter pieces at the end off heat, swirling the pan gently. This French technique called mounting with butter creates an emulsion that gives the sauce its signature glossy appearance and silky mouthfeel.
- Serve and Enjoy:
- Transfer to a serving dish and present with fluffy basmati rice and warm naan bread for the complete experience. The contrast between the rich sauce and simple starches creates the perfect balance.
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My grandmother taught me to add the final butter off heat rather than during cooking. This simple trick transformed my butter chicken from good to exceptional, creating that silky restaurant-quality finish that keeps my family requesting this dish weekly.
Perfect Rice Pairing
Basmati rice provides the authentic companion to butter chicken. Rinse the rice thoroughly until the water runs clear before cooking to remove excess starch. This creates fluffy, separate grains that perfectly complement the rich sauce. For an extra special touch, add a cinnamon stick, cardamom pod, and bay leaf to the cooking water.
Storage and Reheating
This butter chicken actually improves with time as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of cream or water to maintain the silky consistency. The sauce tends to thicken when cooled. Gentle stovetop reheating works better than microwave for preserving the texture.
Ingredient Substitutions
No heavy cream available? Coconut milk creates a delicious variation with a subtle tropical note. For a lighter version, use half and half or whole milk thickened with a cornstarch slurry. Vegetarians can replace chicken with paneer cheese or firm tofu with excellent results. The marinade works equally well with these alternatives, though cooking time will need adjustment.
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Enjoy the rich flavors of homemade butter chicken, a dish that brings a taste of India to your kitchen table!
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs, but be careful not to overcook as breast meat tends to dry out faster. Reduce the initial cooking time to 6-8 minutes instead of 8-10, and monitor closely.
- → How can I make this dish less spicy?
To reduce the spiciness, simply omit the cayenne pepper completely and reduce the garam masala to 1/2 teaspoon. You can also add an extra tablespoon of butter at the end to further mellow the flavors.
- → Can I substitute the heavy cream?
For a lighter version, you can substitute half the heavy cream with coconut milk or plain yogurt. The texture will be slightly different but still delicious. If using yogurt, add it off the heat and stir gently to prevent curdling.
- → How long can I marinate the chicken?
While 15 minutes is sufficient, you can marinate the chicken for up to 24 hours in the refrigerator for deeper flavor. This makes it great for prep-ahead cooking. Just bring the chicken closer to room temperature before cooking.
- → Can I freeze butter chicken?
Yes, butter chicken freezes exceptionally well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of cream if needed to restore the silky texture.
- → What can I serve with butter chicken besides rice and naan?
Butter chicken pairs wonderfully with cauliflower rice for a low-carb option, quinoa for added protein, or alongside simple roasted vegetables. You can also serve it with chapati, roti, or even warm pita bread in a pinch.