Indian Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Plain yogurt: Used for marinating the chicken, it helps tenderize and add flavor.

Butter: Adds richness and depth to the sauce.

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

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

Cumin: Adds a nutty, earthy flavor to the dish.

Coriander: Offers a citrusy and slightly sweet taste.

Turmeric: Provides a vibrant color and a subtle, earthy flavor.

Salt: Enhances the overall flavor of the dish.

Heavy cream: Creates a rich and creamy texture in the sauce.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Provides a warm, spicy, and slightly sweet flavor.

When marinating the chicken, ensure that the yogurt and spices are evenly mixed to coat each piece thoroughly. This not only infuses the meat with flavor but also helps tenderize it. For an even richer taste, consider marinating the chicken overnight in the refrigerator. When cooking, make sure the skillet is hot enough before adding the butter and chicken to achieve a nice sear, which locks in the juices and enhances the overall flavor of the dish.

• chicken breast - Substitute with chicken thighs: Chicken thighs are more flavorful and remain juicier than chicken breast when cooked.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar texture and tanginess.

• butter - Substitute with ghee: Ghee has a higher smoke point and adds a rich, nutty flavor that complements Indian dishes.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and a fresher tomato flavor.

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

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

• coriander - Substitute with cilantro: Fresh cilantro can provide a similar citrusy note, though it is more pungent.

• 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.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that complements the spices.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• ginger - Substitute with ground ginger: Ground ginger can provide a similar warmth and spiciness, though it is less aromatic.

• Allow the Indian Butter Chicken to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled chicken into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.

• For refrigeration, place the container in the fridge. The butter chicken can be stored for up to 3-4 days. Reheat thoroughly before serving.

• If you plan to freeze the butter chicken, portion it into smaller servings. This makes it easier to thaw and reheat only what you need.

• Use freezer-safe containers or heavy-duty freezer bags for freezing. Label them with the date to keep track of storage time.

• The butter chicken can be frozen for up to 3 months. For best results, thaw it in the refrigerator overnight before reheating.

• When reheating, use a skillet over medium heat or a microwave. Add a splash of heavy cream or water to maintain the sauce's creamy consistency.

• Stir occasionally while reheating to ensure even heating and to prevent the chicken from drying out.

• Serve the reheated Indian Butter Chicken with fresh rice or naan to enjoy the full flavor and texture.

• For the stovetop method, place your leftover Indian Butter Chicken in a saucepan or skillet. Add a splash of water or chicken broth to maintain its creamy consistency. Heat over medium-low, stirring occasionally until it’s warmed through. This method helps retain the dish’s rich flavors and creamy texture.

• If you prefer using the microwave, transfer the butter chicken to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to prevent splatters. Heat on medium power in 1-minute intervals, stirring in between, until it’s hot. This ensures even heating without drying out the chicken.

• For oven reheating, preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through. This method is great for reheating larger portions and keeps the chicken moist.

• If you have an Instant Pot or pressure cooker, you can use the sauté function. Add a bit of water or broth to the pot, then add the butter chicken. Sauté on low, stirring occasionally, until it’s thoroughly heated. This method is quick and maintains the dish’s creamy texture.

• For a quick and easy method, you can use a steamer basket. Place the butter chicken in a heatproof dish that fits inside your steamer. Steam for about 10-15 minutes or until it’s hot. This method helps retain moisture and prevents the chicken from drying out.

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

• Chef's knife: A sharp knife to efficiently mince the garlic and ginger, and to cut the chicken.

• Mixing bowl: A large bowl to combine the chicken with yogurt, garlic, ginger, and spices for marination.

• Measuring spoons: Tools to accurately measure out the spices and salt.

• Skillet: A large skillet to cook the marinated chicken and to combine it with the tomato sauce and heavy cream.

• Wooden spoon: A utensil to stir the chicken and sauce while cooking.

• Measuring cup: To measure out the yogurt, tomato sauce, and heavy cream.

• Stove: The heat source to cook the chicken and sauce.

• Serving dish: A dish to present the finished butter chicken.

• Rice cooker: An optional tool if you choose to serve the butter chicken with rice.

• Tongs: To handle the chicken pieces while cooking.

• Garlic press: An optional tool to mince the garlic more efficiently.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer while multitasking: Let the sauce simmer while you prepare rice or naan.

Pre-measure spices: Measure out all spices beforehand to streamline the cooking process.