Indian Butter Chicken Recipe

Chicken breast: Tender and lean, cut into cubes for even cooking.

Yogurt: Used for marinating the chicken, adding tanginess and tenderness.

Butter: Adds richness and a smooth texture to the sauce.

Tomato puree: Forms the base of the sauce, providing a deep, savory flavor.

Heavy cream: Creates a creamy and luxurious sauce.

Ginger garlic paste: A blend of fresh ginger and garlic, essential for authentic flavor.

Garam masala: A spice blend that adds warmth and complexity.

Turmeric powder: Provides a vibrant color and earthy flavor.

Red chili powder: Adds heat and a hint of smokiness.

Salt: Enhances all the flavors in the dish.

Cilantro: Freshly chopped, used for garnish to add a burst of freshness.

When marinating the chicken, ensure that the yogurt and spices are evenly distributed over the chicken cubes. This can be achieved by using your hands to massage the mixture into the chicken. This step helps to tenderize the meat and allows the flavors to penetrate deeply, resulting in a more flavorful dish. Additionally, letting the marinated chicken sit for a longer period, such as overnight, can enhance the taste even further.

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

• Yogurt - Substitute with coconut milk: Coconut milk adds a rich and creamy texture while keeping the dish dairy-free.

• Butter - Substitute with ghee: Ghee has a higher smoke point and adds a nutty flavor, making it a traditional and flavorful alternative.

• Tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor, though they may be slightly chunkier.

• Heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free option that still provides a rich and creamy consistency.

• Ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic offer a more intense and fresh flavor.

• Garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may have a slightly different spice blend.

• Turmeric powder - Substitute with saffron: Saffron can add a unique flavor and color, though it is more expensive and should be used sparingly.

• Red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• Cilantro - Substitute with parsley: Parsley provides a fresh and slightly peppery flavor, making it a good alternative for garnish.

• 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 butter chicken within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the butter chicken. Place the airtight container in the freezer, where it can be stored for up to 3 months.

• When freezing, label the container with the date to keep track of its storage time. This ensures you consume it within the optimal period.

• To reheat, thaw the butter chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken in a skillet over medium heat, adding a splash of heavy cream or milk to restore its creamy consistency. Stir occasionally to ensure even heating.

• Alternatively, you can reheat the butter chicken in the microwave. Use a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring in between to ensure even heating.

• Garnish with fresh cilantro before serving to revive its vibrant appearance and flavor.

• Pair the reheated Indian butter chicken with freshly made naan or rice for a complete meal experience.

• For stovetop reheating:

  1. Place the leftover Indian Butter Chicken in a saucepan or skillet.
  2. Add a splash of water or chicken broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.
  4. Adjust seasoning if needed and serve hot with naan or rice.

• For microwave reheating:

  1. Transfer the Indian Butter Chicken to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the chicken is thoroughly warmed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Indian Butter Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-25 minutes, or until the chicken is heated through.
  5. Remove the foil for the last 5 minutes of heating if you prefer a slightly thicker sauce.

• For slow cooker reheating:

  1. Transfer the Indian Butter Chicken to your slow cooker.
  2. Add a small amount of water or chicken broth if the sauce appears too thick.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the chicken is warmed through.
  4. Stir occasionally to ensure even heating.

• Large skillet: Used for cooking the marinated chicken and combining all the ingredients.

• Mixing bowl: Used for marinating the chicken with yogurt, ginger garlic paste, turmeric, red chili powder, and salt.

• Spatula: Useful for stirring the ingredients and ensuring even cooking.

• Measuring cups: Essential for accurately measuring the yogurt, tomato puree, and heavy cream.

• Measuring spoons: Used for measuring the spices like garam masala, turmeric powder, and red chili powder.

• Knife: Needed for cutting the chicken breast into cubes and chopping the cilantro for garnish.

• Cutting board: Provides a safe surface for cutting the chicken and chopping the cilantro.

• Serving spoon: Useful for serving the butter chicken once it’s ready.

• Plate: For serving the butter chicken along with naan or rice.

Marinate in advance: Prepare the chicken marinade the night before to save time on busy days.

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

Cook in batches: Double the recipe and freeze half for a quick meal later.

Pre-chop ingredients: Chop the cilantro and other ingredients ahead of time and store them in the fridge.

Use a slow cooker: Let the butter chicken cook in a slow cooker while you handle other tasks.