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- 500g chicken breast, diced into bite-sized pieces - 1 cup plain yogurt, preferably thick - 2 tablespoons ginger-garlic paste - 1 medium onion, finely chopped - 2 teaspoons garam masala - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt, to taste - 3 tablespoons unsalted butter, divided - 2 ripe tomatoes, pureed until smooth - 1/2 cup heavy cream - 2 tablespoons kasuri methi (dried fenugreek leaves), crushed I love using fresh chicken breast for this dish. It stays tender and juicy. The yogurt helps marinate the chicken, making it flavorful. Ginger-garlic paste adds a nice kick. Onions give a sweet note when sautéed until golden. Spices bring warmth and depth to the dish. Garam masala is essential for that classic taste. Turmeric adds a rich color. Red chili powder can be adjusted based on how hot you like it. Salt is key to balancing all the flavors. Butter and cream create a rich, velvety sauce. They blend together beautifully and make the dish special. - Fresh coriander leaves - Lemon wedges - Basmati rice or naan Garnishes are where you can get creative. Fresh coriander leaves add color and freshness. Lemon wedges give a zesty touch that brightens the dish. Serving it with fluffy basmati rice or warm naan completes the meal. Each bite is a mix of flavors and textures that delight. {{ingredient_image_2}} First, you need to mix the chicken with yogurt and spices. In a bowl, add: - 500g chicken breast, diced into bite-sized pieces - 1 cup plain yogurt - 2 tablespoons ginger-garlic paste - 2 teaspoons garam masala - 1 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - Salt, to taste Stir the mixture well. This helps the chicken soak up all those great flavors. Cover the bowl and let it marinate in the fridge. For best results, marinate for at least 30 minutes. Overnight is even better! Now it’s time to cook! Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter. Once the butter is hot, add one finely chopped onion. Sauté it until golden brown, which takes about 5 to 7 minutes. This step builds a strong flavor base. Next, add the marinated chicken into the pan. Cook while stirring occasionally until the chicken turns golden and is cooked through. This should take about 8 to 10 minutes. Once the chicken is ready, pour in the pureed tomatoes and let it simmer for 5 to 7 minutes. Stir it from time to time. You want the oil to separate from the sauce, showing that the tomatoes are cooked well. Lower the heat and gently stir in 1/2 cup of heavy cream and the remaining tablespoon of butter. This will make the sauce rich and creamy. Then, add 2 tablespoons of crushed kasuri methi, stirring it in. This adds a lovely aroma and flavor. Now, taste the sauce. If it needs more salt, adjust as needed. Before serving, garnish with fresh coriander leaves to make it look nice. Enjoy your delicious Ultimate Butter Chicken! - For tender butter chicken, use chicken breast. Its lean meat cooks well and stays juicy. - Try marinating the chicken overnight for better flavor. If short on time, even 30 minutes works. - To achieve the perfect simmer, keep your heat low. A gentle simmer lets flavors blend without burning. - For a creamy sauce, add the heavy cream slowly. Stir it in well to keep the sauce smooth and rich. - For plating, use a deep dish. Drizzle cream on top and sprinkle coriander leaves for color. - Serve butter chicken with fluffy basmati rice or warm naan. Both soak up the sauce nicely. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate overnight in the yogurt and spices for a richer flavor and tender texture. Use Fresh Ingredients: Whenever possible, use fresh spices and herbs to enhance the dish's aroma and overall taste. Control the Heat: Adjust the amount of red chili powder to your preferred spice level, ensuring a balance that suits your taste. Garnish Smartly: Finish with a drizzle of cream and fresh coriander for a beautiful presentation and added freshness to your dish. {{image_4}} You can easily adapt butter chicken for different diets. For a vegetarian version, swap chicken with paneer or tofu. Both options soak up flavors well and stay tender. Paneer gives a rich, milky taste, while tofu provides a mild base. If you want a dairy-free option, use coconut milk instead of cream. It adds a creamy texture and a hint of sweetness. This change keeps the dish delicious and satisfying. Adjusting the spice level is simple. If you prefer mild butter chicken, use less red chili powder. Start with half a teaspoon and taste as you go. You can always add more heat later. For extra spice, add fresh green chilies or more red chili powder. You can also try swapping spices. Instead of garam masala, use curry powder for a different flavor. Butter chicken is versatile, so why not have fun with it? Try making butter chicken tacos! Use soft tortillas and fill them with the chicken. Top with fresh cilantro and a squeeze of lime. Another idea is butter chicken burgers. Shape the chicken into patties and grill them. Serve on a bun with your favorite toppings. You can even create butter chicken-inspired dishes. Think about butter chicken pasta or pizza. The key is to keep the rich flavors while adding your twist. To keep your butter chicken fresh, place it in a clean container. Use a glass or plastic container with a tight lid. Let it cool before sealing the container. Store it in the fridge for up to four days. To reheat butter chicken, use the stove for the best flavor. Place it in a pan over low heat. Stir it well to heat evenly. If it appears thick, add a splash of water or cream. This helps restore the creamy texture. You can freeze butter chicken for future meals. First, let it cool completely. Then, transfer it to a freezer-safe container. Label it with the date. It will stay good for about three months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best taste. Butter chicken, or murgh makhani, comes from India. It has roots in Punjabi cuisine. Chefs made it to use leftover tandoori chicken. The dish mixes a creamy tomato sauce with spices. It is now popular worldwide. Butter chicken shows the blend of North Indian flavors. It represents comfort and warmth in many homes. Yes, you can make butter chicken ahead of time. It tastes even better the next day. When you let it sit, the flavors meld together. Store it in an airtight container in the fridge. Consume it within three days for best taste. Reheat it on low heat to keep it creamy. To make butter chicken spicier, increase the red chili powder. You can also add chopped green chilies. Another option is to use a spicy garam masala. Consider adding a dash of cayenne pepper for extra heat. Just remember to taste as you go to find your perfect spice level. Butter chicken pairs well with basmati rice or naan. Both soak up the rich sauce nicely. You can also serve it with roti for a lighter option. A side of cucumber raita cools the heat and adds creaminess. Fresh salad or steamed vegetables work well too. You can use frozen chicken for butter chicken. Just ensure it is fully thawed before cooking. This helps it cook evenly and safely. If you are short on time, you can cook it from frozen. Just increase the cooking time until it reaches 165°F. This blog post covered how to make delicious butter chicken. You learned about key ingredients like chicken, yogurt, and spices. We also discussed marinating and cooking steps to create a flavorful dish. I shared tips for easy prep and serving suggestions to delight your guests. Incorporate variations to suit your diet or taste. Remember, this dish can also be stored and reheated with care. Enjoy your butter chicken and impress everyone who tastes it!

Ultimate Butter Chicken

A rich and creamy butter chicken dish, marinated in yogurt and spices, perfect for serving with rice or naan.
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g chicken breast, diced into bite-sized pieces
  • 1 cup plain yogurt, preferably thick
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • to taste salt
  • 3 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • 2 ripe tomatoes, pureed until smooth
  • 1 2 heavy cream
  • 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
  • for garnish fresh coriander leaves
  • for serving cooked basmati rice or warm naan

Instructions
 

  • In a mixing bowl, combine the diced chicken, plain yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Stir well to ensure the chicken pieces are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, but for optimal flavor, overnight is recommended.
  • In a large skillet or pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté, stirring frequently, until the onions turn golden brown and fragrant, about 5-7 minutes.
  • Incorporate the marinated chicken into the pan with the onions, cooking while stirring occasionally until the chicken is browned and cooked through, approximately 8-10 minutes.
  • Pour in the pureed tomatoes and simmer the mixture for an additional 5-7 minutes. Stir occasionally until the oil begins to separate from the sauce, indicating the tomatoes are well cooked.
  • Lower the heat to a gentle simmer, then gradually stir in the heavy cream along with the remaining tablespoon of butter. Allow the ingredients to meld together, forming a luscious and creamy sauce.
  • Add the crushed kasuri methi, mixing thoroughly to release its unique aroma and flavor into the sauce. Continue to cook for an additional 2-3 minutes for the flavors to deepen.
  • Taste and adjust the seasoning with salt if necessary. Before serving, garnish with freshly chopped coriander leaves to add a touch of color and freshness.

Notes

Serve with basmati rice or naan, and consider adding lemon wedges for extra flavor.
Keyword butter chicken, chicken recipe, Indian cuisine