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To make Easy Butter Chicken, you need the following main ingredients: - 500g chicken breast, cut into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 teaspoons garam masala - 1 teaspoon turmeric powder - 1 teaspoon chili powder - 2 tablespoons ghee (or butter) - 1 large onion, finely chopped - 1 can (400g) crushed tomatoes - 1 cup heavy cream - 1 tablespoon sugar - Salt to taste - Fresh cilantro, finely chopped, for garnish These ingredients combine to create a rich, creamy sauce that clings to the chicken, making every bite delicious. You will need a few tools to make this dish easier: - A medium bowl for marinating the chicken - A large skillet or pan for cooking - A sharp knife for chopping - A cutting board - Measuring cups and spoons - A spatula or wooden spoon for stirring Having these tools ready will help you cook smoothly and efficiently. Using fresh ingredients can elevate your dish. Here are some tips: - Chicken: Fresh chicken is often more tender and flavorful. If you use frozen, thaw it fully before cooking. - Yogurt: Choose plain yogurt without added sugars for the best taste. - Spices: Fresh spices have stronger flavors than older ones. Check your spice cabinet for freshness. - Onions and Tomatoes: Fresh onions and canned tomatoes work well. Fresh tomatoes add brightness, while canned ones save time. These choices can make your butter chicken even better! {{ingredient_image_2}} To start, you need to marinate the chicken. In a medium bowl, mix the chicken pieces with plain yogurt, ginger-garlic paste, garam masala, turmeric, and chili powder. Make sure every piece is covered well. Cover the bowl and let it sit. For the best taste, leave it in the fridge for at least 30 minutes, or up to 2 hours. Next, it’s time to sauté the onions. Take a large skillet and heat the ghee over medium heat. Once it melts, add the finely chopped onion. Stir the onions for 5 to 7 minutes. You want them soft and golden brown. This step builds a nice base flavor for your dish. Now, add the marinated chicken and its marinade to the skillet. Cook it for about 8 to 10 minutes. Stir often so all the chicken cooks evenly. You want it to be fully cooked and not pink in the center. After that, add the crushed tomatoes. Stir well and let it simmer for around 10 minutes. This helps all the flavors mix and thickens the sauce. Once the sauce has thickened, reduce the heat to low. Carefully pour in the heavy cream and sugar. Stir everything together until well combined. Let it cook for another 5 minutes. This will warm up the dish but avoid boiling. Now taste your sauce and add salt as needed. You can also tweak spices to fit your taste. Finally, remove the skillet from heat. Garnish your butter chicken with freshly chopped cilantro. For a lovely presentation, serve it in a large bowl. A drizzle of heavy cream on top looks great too. Pair this dish with fluffy basmati rice or warm naan bread for a complete meal. Enjoy! To make the best butter chicken, ensure you marinate the chicken well. A longer marination time gives more flavor. Aim for at least 30 minutes, but 2 hours is ideal. Use ghee for a rich taste, but butter works too. Sauté the onions until golden brown; this adds depth to your dish. Always taste your sauce before serving. Adjust the salt and spices as needed. One common mistake is not marinating the chicken long enough. This can lead to bland meat. Another mistake is cooking the onions too quickly. They should be soft and sweet, not burnt. Avoid boiling the cream; it can curdle. Instead, let it warm gently. Lastly, don’t skip the sugar. It balances the acidity of the tomatoes. To control spice levels, start with less chili powder. You can always add more later. If the dish is too spicy, add a bit more cream. This will tone down the heat. For a milder taste, use less garam masala in the marinade. If you want extra flavor without heat, try adding more ground cumin or coriander. Pro Tips Marination Magic: The longer you marinate the chicken, the more flavorful and tender it will be. Aim for at least 2 hours in the refrigerator for best results. Spice Adjustment: Feel free to adjust the amount of chili powder to suit your heat preference. Start with less and add more if you like it spicy! Ghee vs. Butter: Ghee provides a rich, nutty flavor that enhances the dish, but if you don't have it, high-quality unsalted butter is a great substitute. Perfect Pairings: This butter chicken pairs beautifully with fluffy basmati rice or warm naan bread, creating a comforting and satisfying meal. {{image_4}} You can easily make butter chicken vegetarian or vegan. For a vegetarian dish, swap chicken for paneer or tofu. Use the same marinade with yogurt for paneer. For tofu, use firm tofu and press it to remove water. If you want a vegan option, replace yogurt with coconut yogurt and use vegetable ghee. You can also try chickpeas for protein. The cooking steps stay the same. Want to jazz up your butter chicken? Here are some ideas: - Cumin: Add a teaspoon for a warm, earthy taste. - Cardamom: One or two pods can add a sweet note. - Fenugreek Leaves: A pinch adds a lovely aroma. - Lemon Juice: A splash at the end brightens the dish. Experiment with different spices to find your favorite mix. You can also add veggies like spinach or bell peppers for extra flavor and nutrition. Butter chicken pairs well with many sides. Here are my favorites: - Basmati Rice: Fluffy rice soaks up the sauce perfectly. - Naan Bread: Warm naan is great for scooping. - Raita: This yogurt dip cools the spice. - Salad: A light salad balances the meal. Serve your butter chicken with one or more of these options for a complete feast. Enjoy each bite! To keep your butter chicken fresh, place it in an airtight container. Make sure it cools down first. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you’re ready to eat your leftovers, take them out of the fridge. You can reheat butter chicken in a pan over medium heat. Stir it often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between, until hot. Add a splash of water or cream if it seems thick. For long-term storage, freeze the butter chicken in a freezer-safe container. It can last for up to three months. Label the container with the date. When you want to enjoy it again, thaw it in the fridge overnight. Reheat as mentioned above. Butter chicken is a creamy dish from India. It uses chicken cooked in a rich, spiced tomato sauce. The sauce has yogurt and cream, making it very tasty and smooth. This dish is popular for its blend of spices, which gives it a warm flavor. You can serve it with rice or naan. Yes, you can make butter chicken in advance. I suggest cooking it all and letting it cool. Then, store it in an airtight container. It can last in the fridge for up to three days. You can also freeze it for up to three months. When ready to eat, just reheat it on the stove or in the microwave. To make butter chicken spicier, add more chili powder. You can also use fresh green chilies for extra heat. Another option is to add a pinch of cayenne pepper. Start with a little, then taste and adjust. This way, you can find the perfect spice level for you. If you don’t have ghee, you can use unsalted butter. Olive oil is also a good choice. Both options will work well in the recipe. They will still give your dish a rich flavor. You learned about the key ingredients and tools for easy butter chicken. I shared step-by-step instructions to make it right. You also found tips to avoid common mistakes and explore tasty variations. Lastly, I covered how to store leftovers and answered frequently asked questions. Now, you can impress friends and family with your butter chicken. Enjoy making this dish in your kitchen. Happy cooking!

Creamy Dreamy Butter Chicken

A rich and creamy butter chicken dish, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 tablespoons ghee (or butter)
  • 1 large onion, finely chopped
  • 400 g crushed tomatoes
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • to taste salt
  • for garnish fresh cilantro, finely chopped

Instructions
 

  • In a medium bowl, mix together the chicken pieces, plain yogurt, ginger-garlic paste, garam masala, turmeric, and chili powder. Cover and marinate for at least 30 minutes or up to 2 hours.
  • In a large skillet, heat the ghee over medium heat. Add the finely chopped onion and sauté for about 5-7 minutes until soft and golden brown.
  • Add the marinated chicken along with all the marinade to the skillet. Cook for about 8-10 minutes until the chicken is no longer pink in the center.
  • Incorporate the crushed tomatoes into the skillet, stirring well. Bring to a simmer and cook for approximately 10 minutes.
  • Reduce the heat to low and pour in the heavy cream and sugar. Stir thoroughly and cook for an additional 5 minutes.
  • Taste the sauce and season with salt as needed. Adjust spices to preference.
  • Remove from heat and garnish with freshly chopped cilantro.

Notes

For an appealing presentation, serve with basmati rice or naan bread.
Keyword butter chicken, chicken, creamy, dinner, Indian cuisine