Indian Butter Chicken Recipe

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

Yogurt: Used for marinating the chicken, it helps tenderize the meat and adds a tangy flavor.

Lemon juice: Adds acidity to the marinade, helping to tenderize the chicken.

Ginger garlic paste: A blend of ginger and garlic that infuses the chicken with aromatic flavors.

Garam masala: A spice blend that adds warmth and complexity to the dish.

Red chili powder: Provides heat and a vibrant color to the marinade.

Turmeric powder: Adds a golden color and earthy flavor to the dish.

Butter: Used for cooking the chicken and creating a rich sauce.

Tomato puree: Forms the base of the sauce, giving it a deep, rich flavor.

Heavy cream: Adds creaminess and richness to the sauce.

Kasuri methi: Dried fenugreek leaves that add a unique, slightly bitter flavor to the dish.

Salt: Enhances the flavors of all the ingredients.

When marinating the chicken, ensure that each piece is evenly coated with the yogurt mixture. This not only helps in tenderizing the meat but also allows the spices to penetrate deeply, resulting in a more flavorful dish. For an even richer taste, consider marinating the chicken overnight in the refrigerator.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness that complements the spices well.

• Lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and tanginess to lemon juice.

• Ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more intense and fresh flavor.

• Garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may have a slightly different spice blend.

• Red chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar color to red chili powder.

• Turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• Butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, making it a great alternative to butter.

• Tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may be slightly chunkier.

• Heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture with a slight sweetness that complements the spices.

• Kasuri methi - Substitute with dried oregano: Dried oregano can provide a similar herbaceous flavor, though it will not be exactly the same.

• Salt - Substitute with soy sauce: Soy sauce can provide a similar salty flavor with an added umami depth.

• Allow the Indian Butter Chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled chicken into an airtight container. Make sure to use a container that is appropriately sized to minimize air exposure.
• For short-term storage, place the container in the refrigerator. The Indian Butter Chicken can be safely stored in the fridge for up to 3-4 days.
• For long-term storage, consider freezing. Portion the chicken into individual servings to make reheating easier. Use freezer-safe containers or heavy-duty freezer bags.
• Label the containers or bags with the date of storage to keep track of freshness.
• When ready to reheat, thaw the frozen Indian Butter Chicken in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor.
• Reheat the chicken in a skillet over medium heat. Add a splash of heavy cream or butter to revive the creamy texture.
• Alternatively, you can reheat in the microwave. Place the chicken in a microwave-safe dish, cover loosely, and heat in short intervals, stirring occasionally to ensure even heating.
• Serve the reheated Indian Butter Chicken with fresh naan or rice for a delicious meal.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a splash of water or heavy cream to the Indian Butter Chicken to prevent it from drying out.
  • Stir occasionally until the chicken is heated through, approximately 5-7 minutes.

• Microwave Method:

  • Place the Indian Butter Chicken in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap with a few holes poked in it to allow steam to escape.
  • Heat on medium power for 2-3 minutes, stirring halfway through. Add a splash of water or heavy cream if needed.
  • Continue heating in 1-minute intervals until the chicken is thoroughly warmed.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the Indian Butter Chicken to an oven-safe dish.
  • Cover the dish with aluminum foil to keep the moisture in.
  • Bake for 15-20 minutes, or until the chicken is heated through. Stir halfway through the reheating process.

• Slow Cooker Method:

  • Place the Indian Butter Chicken in the slow cooker.
  • Add a small amount of water or heavy cream to maintain its creamy texture.
  • Set the slow cooker to low and heat for 1-2 hours, stirring occasionally until the chicken is hot.

• Steaming Method:

  • Place the Indian Butter Chicken in a heatproof dish that fits inside your steamer.
  • Steam over simmering water for about 10-15 minutes, or until the chicken is heated through.
  • Stir occasionally to ensure even heating.

• Skillet: A large, flat-bottomed pan used for cooking the marinated chicken and simmering the sauce.

• Mixing bowl: Used to combine the chicken with the marinade ingredients.

• Spatula: Handy for stirring the chicken and sauce in the skillet.

• Measuring cups: Essential for accurately measuring the yogurt, tomato puree, and heavy cream.

• Measuring spoons: Used to measure out the lemon juice, ginger garlic paste, garam masala, red chili powder, turmeric powder, and salt.

• Knife: Necessary for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Whisk: Useful for mixing the marinade ingredients together smoothly.

• Tongs: Helps in handling the chicken pieces while cooking them in the skillet.

• Serving spoon: Used for serving the butter chicken once it's ready.

• Lid: Can be used to cover the skillet while the chicken simmers, helping to retain moisture and heat.

• Small bowl: Useful for holding the kasuri methi before adding it to the dish.

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

Use pre-made puree: Opt for store-bought tomato puree to cut down on preparation time.

Pre-measure spices: Measure out all spices and keep them ready in small bowls.

Cook in batches: If you have a large quantity, cook the chicken in batches to ensure even cooking.

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

Use a food processor: Minimize chopping time by using a food processor for the ginger garlic paste.