Indian Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces for even cooking.

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

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

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

Heavy cream: Creates a creamy, luxurious sauce.

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

Cumin: Adds an earthy, slightly nutty flavor.

Coriander: Provides a citrusy, slightly sweet note.

Turmeric: Adds color and a subtle earthy flavor.

Salt: Enhances the overall flavor of the dish.

Chili powder: Adds heat and depth of flavor.

Ginger garlic paste: Infuses the dish with a robust, aromatic base.

When marinating the chicken, ensure that each piece is evenly coated with the yogurt and spices. This will not only infuse the meat with rich flavors but also help tenderize it. For best results, let the marination process occur overnight in the refrigerator. This extended time allows the spices to penetrate deeply, resulting in a more flavorful and succulent chicken.

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

• Yogurt - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle sweetness that complements the spices.

• Butter - Substitute with ghee: Ghee has a higher smoke point and a nutty flavor that enhances the dish.

• 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 alternative that offers a similar richness and creaminess.

• Garam masala - Substitute with curry powder: Curry powder has a different blend of spices but can provide a similar depth of flavor.

• Cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though they are slightly sweeter.

• Coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet, aromatic flavor that can mimic coriander.

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

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Chili powder - Substitute with paprika: Paprika offers a milder heat and a sweet, smoky flavor.

• Ginger garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can provide a more intense and vibrant flavor.

• Allow the Indian butter chicken to cool completely before storing. This prevents condensation, which can lead to a watery sauce.
• Transfer the cooled butter chicken into an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
• Label the container with the date of preparation. This helps in keeping track of freshness and ensures you consume it within a safe period.
• Store the container in the refrigerator if you plan to consume the butter chicken within 3-4 days. Ensure the refrigerator is set to a temperature below 40°F (4°C).
• For longer storage, place the airtight container in the freezer. The butter chicken can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the butter chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the dish.
• Reheat the butter chicken in a saucepan over medium heat. Add a splash of heavy cream or milk to restore the creamy consistency if needed.
• Stir occasionally while reheating to ensure even warming and to prevent the sauce from sticking to the pan.
• Alternatively, you can reheat the butter chicken in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Serve the reheated butter chicken hot with freshly made naan or rice for the best dining experience.

• For stovetop reheating:

  1. Place a skillet over medium heat.
  2. Add a splash of water or chicken broth to the skillet to prevent the butter chicken from drying out.
  3. Add the leftover butter chicken to the skillet.
  4. Stir occasionally and heat until the chicken is warmed through, about 5-7 minutes.

• For microwave reheating:

  1. Transfer the butter chicken to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the butter chicken halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the chicken is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the butter chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through.
  5. Stir halfway through the reheating process for even warming.

• For slow cooker reheating:

  1. Transfer the butter chicken to the slow cooker.
  2. Add a splash of water or chicken broth to maintain the sauce's consistency.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, stirring occasionally, until the butter chicken is thoroughly warmed.

• Cutting board: A sturdy surface to safely cut the chicken breast into bite-sized pieces.

• Chef's knife: Essential for cutting the chicken and any other ingredients with precision.

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

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

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

• Wooden spoon: Useful for stirring the chicken and sauce as they cook.

• Spatula: Helps in scraping down the sides of the skillet and ensuring even cooking.

• Measuring cup: Needed for measuring the tomato puree and heavy cream.

• Lid: To cover the skillet and allow the sauce to simmer and thicken properly.

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

• Rice cooker: If you choose to serve the butter chicken with rice, this will make the process easier.

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

• Small bowl: Handy for mixing smaller quantities of spices or other ingredients.

Marinate in advance: Prepare the marinade the night before and let the chicken soak up the flavors overnight.

Use pre-made tomato puree: Save time by using store-bought tomato puree instead of making it from scratch.

Pre-measure spices: Measure out all your spices beforehand and keep them in small bowls, ready to use.

Cook in batches: If your skillet is small, cook the chicken in batches to ensure even browning.

Simmer while multitasking: While the sauce is simmering, prepare your naan or rice to save time.