Irresistible Butter Chicken: A Creamy Indian Delight Made Easy

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Hello, spice enthusiasts! Ella here, and today I’m thrilled to share my foolproof recipe for that Indian restaurant favorite: Butter Chicken. This dish is a perfect blend of tender chicken pieces swimming in a rich, creamy tomato sauce that’s infused with aromatic spices. Get ready to transform your kitchen into a fragrant Indian curry house!

Why You’ll Love This Butter Chicken Recipe

  • Creamy, indulgent sauce with complex flavors
  • Tender, juicy chicken in every bite
  • Easier to make than you might think
  • Customizable heat level
  • Perfect for meal prep and freezes well

Let’s dive into this aromatic adventure!

Ingredients

For the marinade:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons turmeric powder
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated

For the sauce:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 14 oz (400g) canned tomatoes, pureed
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1/4 cup cashews, soaked and blended into a paste
  • Salt to taste
  • 2 tablespoons honey
  • 1/4 cup chopped fresh cilantro

Instructions

  1. In a large bowl, mix all marinade ingredients. Add chicken, coat well, and refrigerate for at least 2 hours or overnight.
  2. Preheat your oven to 425°F (220°C). Spread marinated chicken on a baking sheet and bake for 15-20 minutes until slightly charred.
  3. Meanwhile, in a large pan, melt butter over medium heat. Add onions and cook until soft and translucent.
  4. Add garlic and ginger, cooking for another minute until fragrant.
  5. Stir in cumin, paprika, and cinnamon. Cook for 30 seconds to release the flavors.
  6. Add pureed tomatoes, cream, tomato paste, and cashew paste. Simmer for 15-20 minutes, stirring occasionally.
  7. Add the baked chicken to the sauce, along with any juices from the baking sheet. Simmer for another 5-10 minutes.
  8. Season with salt and honey to taste. Garnish with fresh cilantro.
  9. Serve hot with naan bread or basmati rice.

Tips for Perfect Butter Chicken

  • Use chicken thighs for more flavor and tenderness
  • Don’t skip the marinating step – it’s key for flavor development
  • Adjust the cream to your liking for a richer or lighter sauce
  • Cashew paste adds richness, but you can omit it if you prefer
  • For a smoky flavor, add 1/4 teaspoon of smoked paprika

Variations to Try

  • Make it vegetarian by substituting paneer or tofu for chicken
  • Add a handful of spinach at the end for some greens
  • Increase the heat with more chili powder or fresh green chilies
  • Use coconut milk instead of cream for a dairy-free version
  • Add some fenugreek leaves (kasoori methi) for an authentic touch

This Butter Chicken recipe is my go-to when I’m craving a comforting, flavorful meal that’s sure to impress. It’s like a warm, spicy hug in a bowl! Whether you’re new to Indian cuisine or a seasoned curry lover, this dish is bound to become a favorite in your recipe collection.

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