Indian Butter Chicken Recipe

Chicken breast: Tender and lean meat, perfect for absorbing the marinade and flavors.

Plain yogurt: Adds tanginess and helps tenderize the chicken.

Lemon juice: Provides acidity to balance the flavors.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Offers a citrusy and slightly sweet taste.

Turmeric: Gives a vibrant color and subtle flavor.

Garam masala: A blend of spices that adds depth and complexity.

Chili powder: Adds heat and a smoky flavor.

Butter: Used for cooking and adds richness to the sauce.

Onion: Provides a sweet and savory base.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Offers a fresh, spicy kick.

Tomato puree: Creates a smooth and rich tomato base for the sauce.

Heavy cream: Adds creaminess and richness to the dish.

When marinating the chicken, ensure that each piece is evenly coated with the yogurt and spice mixture. This not only helps in tenderizing the meat but also allows the flavors to penetrate deeply. For best results, marinate the chicken overnight in the refrigerator. When cooking the onions, make sure they are finely chopped and sautéed until they reach a deep golden brown color. This step is crucial as it adds a rich, caramelized flavor to the sauce. When adding the tomato puree, let it cook down to remove any raw taste and to concentrate the flavors. Finally, when incorporating the heavy cream, do it slowly and stir continuously to achieve a smooth and creamy consistency.

• chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar texture and tang.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that complements the dish.

• turmeric - Substitute with saffron: Saffron offers a similar color and a unique, slightly sweet flavor.

• garam masala - Substitute with curry powder: Curry powder contains a blend of spices that can mimic the complex flavors of garam masala.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar red color.

• butter - Substitute with ghee: Ghee is clarified butter and is traditionally used in Indian cooking for its rich flavor.

• onion - Substitute with shallots: Shallots have a milder taste and can be used as a direct replacement.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• grated ginger - Substitute with ground ginger: Ground ginger can be used, but it has a more concentrated flavor, so use less.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness that complements the spices.

• Allow the Indian Butter Chicken to cool completely before storing. This prevents condensation, which can make the dish watery.

• Transfer the cooled chicken into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.

• If you plan to consume the dish within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. The Indian Butter Chicken can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the dish's quality.

• Reheat the Indian Butter Chicken on the stovetop over medium heat. Add a splash of heavy cream or water if the sauce has thickened too much during storage.

• Stir occasionally to ensure the chicken heats evenly and the sauce doesn’t stick to the pan. Heat until the dish is piping hot throughout.

• If using a microwave, transfer the desired portion to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat in short intervals, stirring in between, until the chicken is thoroughly heated.

• Garnish with fresh coriander leaves before serving to refresh the flavors and add a touch of brightness to the dish.

• For the stovetop method, place the leftover butter chicken in a saucepan over medium heat. Add a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through, about 5-7 minutes.

• If using a microwave, transfer the butter chicken to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the dish is hot.

• For oven reheating, preheat your oven to 350°F (175°C). Place the butter chicken in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through. Stir halfway through the reheating process to ensure even heating.

• To reheat on a grill, place the butter chicken in a grill-safe pan or wrap it in aluminum foil. Heat on a medium grill for about 10-15 minutes, stirring occasionally, until the dish is hot.

• For a slow cooker, transfer the butter chicken to the slow cooker and set it on low. Heat for 1-2 hours, stirring occasionally, until the dish is thoroughly warmed. This method is great for maintaining the dish's moisture and flavor.

• Cutting board: A sturdy surface for safely cutting the chicken breast into cubes and chopping the onion.

• Chef's knife: Essential for cutting the chicken and finely chopping the onion, as well as mincing the garlic and grating the ginger.

• Mixing bowl: Used to marinate the chicken with yogurt, lemon juice, and spices.

• Measuring spoons: Necessary for accurately measuring out the spices and lemon juice.

• Large skillet: Ideal for cooking the chicken and preparing the sauce.

• Wooden spoon: Useful for stirring the ingredients while cooking.

• Grater: Needed for grating the fresh ginger.

• Can opener: Required to open the can of tomato puree.

• Spatula: Handy for scraping down the sides of the pan and ensuring all ingredients are well mixed.

• Serving dish: For presenting the finished butter chicken.

• Measuring cup: Used to measure the heavy cream accurately.

Marinate in advance: Prepare the chicken marinade the night before to save time on the day of cooking.

Pre-chop ingredients: Finely chop the onion, garlic, and ginger ahead of time and store them in the fridge.

Use pre-made tomato puree: Opt for store-bought tomato puree to cut down on preparation time.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer while multitasking: Let the sauce simmer while you prepare other parts of the meal or clean up.