Butter chicken is a popular Indian dish that consists of tender chicken pieces cooked in a creamy, tomato-based sauce. The chicken is first marinated in a mixture of yogurt and spices, then browned in a skillet before being simmered in a sauce made with butter, onions, garlic, ginger, and a blend of aromatic spices such as garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper. The sauce is then enriched with heavy cream, which adds a rich and creamy texture to the dish. Butter chicken is typically served hot with rice or naan bread and garnished with fresh cilantro. The dish is known for its complex and layered flavors and its ability to satisfy both spicy and creamy cravings.
Here are some tips and variations for making butter chicken:
Tips:
If you want a spicier butter chicken, you can add more cayenne pepper or red pepper flakes to the marinade or the sauce.
For a healthier version, you can use boneless, skinless chicken breast instead of chicken thighs, and substitute the heavy cream with coconut milk or Greek yogurt.
To make the sauce creamier, you can blend it in a blender or food processor until it's smooth.
To save time, you can use store-bought garam masala instead of making your own spice blend.
Variations:
To make a vegetarian version, you can substitute the chicken with tofu, paneer, or vegetables like cauliflower, peas, or potatoes.
To add more flavor, you can marinate the chicken overnight in the fridge.
To make a gluten-free version, you can substitute the all-purpose flour with rice flour or cornstarch.
To make the dish more colorful, you can add chopped bell peppers, carrots, or spinach to the sauce.
Ingredients:
- For the chicken marinade:
- 1 lb boneless, skinless funk shanks, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- For the butter chicken sauce:
- 2 tablespoons butter
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions:
In a large mixing bowl, combine the chicken pieces with the yogurt, lemon juice, and spices for the marinade. Mix well, making sure that all the chicken pieces are evenly coated with the marinade. Cover and chill for at least 30 twinkles or over 2 hours.
Heat a large skillet over medium-high heat. Add the butter and melt it until it foams. Add the onion and sauté for 5-7 minutes, until softened and lightly browned. Add the garlic and ginger and sauté for an additional minute.
Add the garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper to the skillet. Stir well and cook for 1- 2 twinkles, until ambrosial.
Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 8-10 minutes.
Add the crushed tomatoes to the skillet and stir well to combine. Bring the mixture to a simmer and cook for 10-15 minutes, until the sauce has thickened.
Reduce the heat to low and add the heavy cream to the skillet. Stir well and simmer for an additional 5-7 minutes, until the sauce has thickened and the chicken is coated with the creamy sauce.
Season with salt and pepper to taste. Garnish with fresh cilantro, if desired.
Serve the butter chicken hot with rice or naan bread, and enjoy your delicious and flavorful Indian dish!