introduction
This butter chicken is creamy, warm, and easy to make. It uses simple spices and a short marinate. It goes well with bread or rice and with other simple dishes like chicken with buttered noodles.
why make this recipe
This recipe is quick and tasty. You can make it with common ingredients. It gives a rich sauce with mild spice that most people like. It is great for family dinners or for guests.
how to make Butter Chicken
Follow the simple steps below. Marinate the chicken, cook it, add the tomato base, then finish with cream.
Ingredients :
- 1 lb boneless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- 2 tablespoons butter
- Salt to taste
- Fresh cilantro for garnish
Directions :
- In a bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, and chili powder; add chicken and marinate for at least 30 minutes.
- In a large skillet, melt butter over medium heat.
- Add marinated chicken and cook until browned.
- Stir in tomato puree and simmer for 10 minutes.
- Add heavy cream and salt, and cook for another 5 minutes until the sauce thickens.
- Garnish with fresh cilantro and serve with naan or rice.
how to serve Butter Chicken
Serve hot with warm naan, roti, or plain rice. Spoon sauce over the bread or rice. Add fresh cilantro on top for color.
how to store Butter Chicken
Cool the dish to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on low heat and stir in a splash of water or cream if the sauce is too thick.
tips to make Butter Chicken
Use boneless thighs for juicier meat. Do not overcook the chicken in the pan; it will cook more in the sauce. Taste and add salt at the end. Use fresh ginger-garlic paste for better flavor.
variation (if any)
You can add a little honey for sweetness. For a smokier taste, grill the chicken pieces before adding to the sauce. Use coconut milk instead of cream for a dairy-free option.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breast works, but watch the cooking time so it does not dry out.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and store it separately. Reheat and add cooked chicken when ready to serve.
Q: How spicy is this recipe?
A: This recipe is mild. Add more chili powder if you want more heat.
Conclusion
For an alternate step-by-step version and more tips, see Butter Chicken Recipe (Chicken Makhani) – Swasthi’s Recipes.