Indian Butter Chicken Recipe

Chicken breast: Boneless and cut into cubes, it forms the protein base of the dish.

Yogurt: Used for marinating the chicken, it tenderizes and adds flavor.

Butter: Adds richness and depth to the sauce.

Tomato puree: Forms the base of the sauce, providing a tangy sweetness.

Heavy cream: Adds creaminess and balances the spices.

Ginger garlic paste: A blend of ginger and garlic, essential for the marinade and sauce.

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

Cumin powder: Adds an earthy, slightly nutty flavor.

Coriander powder: Provides a citrusy, slightly sweet flavor.

Turmeric powder: Adds color and a mild, earthy flavor.

Red chili powder: Adds heat and a vibrant red color.

Salt: Enhances all the flavors in the dish.

Fresh cilantro: Chopped and used for garnish, it adds a fresh, herbaceous note.

When marinating the chicken, ensure the yogurt and spices are evenly distributed by massaging the mixture into the meat. This helps the flavors penetrate deeply, resulting in a more flavorful dish. Additionally, allowing the marination to sit for longer than 30 minutes, ideally overnight, can further enhance the taste and tenderness of the chicken.

• 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 provides a creamy texture and a subtle sweetness, making it a good non-dairy alternative for marination.

• butter - Substitute with ghee: Ghee has a richer flavor and higher smoke point, which enhances the dish's taste and aroma.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor, making them a suitable replacement for tomato puree.

• heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that provides a similar creamy texture and richness.

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

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile may vary slightly.

• cumin powder - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still provide a warm, earthy note to the dish.

• coriander powder - Substitute with ground cumin: Ground cumin offers a similar earthy and warm flavor, making it a good substitute.

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

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a suitable alternative for red chili powder.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note, though the flavor is less intense than cilantro.

• 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. Make sure to use a container that seals well to maintain freshness and prevent any odors from seeping in.

• For short-term storage, place the container in the refrigerator. The Indian Butter Chicken will stay fresh for up to 3-4 days.

• If you plan to keep it longer, consider freezing. Portion the chicken into individual servings before placing them in freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.

• Label the containers or bags with the date of storage. This helps you keep track of how long the Indian Butter Chicken has been stored.

• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This ensures even thawing and maintains the texture of the dish.

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

• Alternatively, you can reheat in the microwave. Place the chicken in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.

• Garnish with fresh cilantro before serving to revive the flavors and add a touch of freshness.

• Stovetop Method:

  • Place the leftover Indian Butter Chicken in a saucepan or skillet.
  • Add a splash of water or chicken broth to maintain the sauce's consistency.
  • Heat over medium-low, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.
  • Garnish with fresh cilantro before serving.

• Microwave Method:

  • Transfer the Indian Butter Chicken to a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  • Heat on medium power for 2-3 minutes, stirring halfway through.
  • Ensure the chicken is heated evenly and thoroughly before serving.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the Indian Butter Chicken in an oven-safe dish.
  • Cover with aluminum foil to prevent drying out.
  • Bake for 20-25 minutes, or until the chicken is heated through.
  • Stir halfway through the reheating process to ensure even heating.

• Slow Cooker Method:

  • Transfer the Indian Butter Chicken to your slow cooker.
  • Add a small amount of water or chicken broth to keep the sauce from thickening too much.
  • Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  • This method is perfect for maintaining the dish's rich flavors and creamy texture.

• Large skillet: A broad, flat-bottomed pan used for cooking the marinated chicken and simmering the sauce.

• Mixing bowl: Used to combine the chicken with yogurt, ginger garlic paste, and spices for marination.

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

• Measuring spoons: Necessary for measuring out spices such as garam masala, cumin powder, coriander powder, turmeric powder, and red chili powder.

• Wooden spoon: Ideal for stirring the chicken and sauce to ensure even cooking and prevent sticking.

• Knife: Used for cutting the chicken breast into cubes.

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

• Spatula: Useful for turning the chicken pieces while they brown in the skillet.

• Serving spoon: Used to serve the butter chicken once it is cooked.

• Serving dish: A dish to present the butter chicken, garnished with fresh cilantro.

• Lid: Helps to cover the skillet and simmer the sauce properly.

• Tongs: Handy for handling the chicken pieces while cooking.

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

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.

Utilize a food processor: Use a food processor to quickly blend ingredients for the marinade and sauce.

Simmer while multitasking: Let the sauce simmer while you prepare naan or rice to maximize efficiency.