About the Recipe
Indulge your senses in the rich and vibrant flavors of Butter Chicken, a beloved dish that hails from the heart of Indian cuisine. A dish with tender pieces of marinated chicken bathed in a creamy, tomato-based sauce infused with aromatic spices and a hint of buttery goodness. This recipe brings together traditional ingredients and modern techniques to create a culinary masterpiece that's sure to impress your taste buds. Join me on a journey as we delve into the art of making this iconic dish, perfect for a comforting and satisfying meal.
Ingredients
For Marinating the Chicken:
450g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste (or minced ginger and garlic)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
Salt to taste
1 tablespoon vegetable oil
For the Sauce:
2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
1 can (14 ounces) crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon paprika (optional, for extra color)
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
1/2 cup heavy cream
Fresh cilantro leaves for garnish
Preparation
Marinate the Chicken:
In a bowl, combine the yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, chili powder, salt, and vegetable oil.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or ideally up to 4 hours for more flavor.
Cook the Chicken:
Preheat your oven to 400°F (200°C).
Arrange the marinated chicken pieces on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until the chicken is cooked through and slightly charred. You can also grill or pan-sear the chicken if preferred.
Prepare the Sauce:
In a large skillet, heat the butter and vegetable oil over medium heat.
Add the finely chopped onion and sauté until translucent.
Stir in the ginger-garlic paste and cook for another minute until fragrant.
Add the crushed tomatoes, ground cumin, ground coriander, garam masala, paprika (if using), red chili powder, and salt. Cook the sauce for about 10-15 minutes until it thickens and the flavors meld together.
Finish the Dish:
Add the cooked chicken pieces to the sauce, stirring to coat them evenly.
Pour in the heavy cream, stirring continuously, and simmer for another 5-7 minutes until the sauce reaches your desired consistency.
Garnish with fresh cilantro leaves before serving.
Optional Tips:
For a smoother sauce, you can blend the cooked sauce mixture before adding the chicken.
Adjust the spice levels according to your preference by varying the amount of chili powder and paprika.
Serve the butter chicken hot with steamed basmati rice, naan bread, or roti for a complete meal.
This butter chicken recipe captures the essence of Indian cuisine with its creamy, aromatic sauce and tender chicken pieces, making it a favorite among both home cooks and food enthusiasts alike. Enjoy the rich flavors and comforting warmth of this classic dish!
However many blessings we expect from God. His infinite liberality
will always exceed all our wishes and our thoughts. - John Clavin.