Why You’ll Love This Indian Butter Chicken Recipe
You’ll absolutely adore this Indian Butter Chicken recipe for its rich flavors and creamy texture. The moment I take a bite, I’m transported to a world of vibrant spices and mouthwatering goodness.
This dish is a comforting hug in a bowl, perfect for cozy dinners or impressing guests. I love how the tender chicken absorbs all those aromatic spices, creating a symphony of taste.
Plus, it’s surprisingly easy to whip up, making it a go-to for weeknight meals. Pair it with fluffy rice or warm naan, and you’ve got a meal that’s sure to please everyone at the table!
Ingredients of Indian Butter Chicken
When it comes to cooking Indian Butter Chicken, gathering the right ingredients is key to achieving that authentic taste and creamy texture everyone loves. This dish is all about the spices and the rich sauce that envelops tender chicken pieces, so it’s important to have everything on hand before you start. Trust me, nothing is worse than realizing you’re missing an essential ingredient halfway through cooking.
So, let’s plunge into what you’ll need to create this delightful dish.
Ingredients for Indian Butter Chicken:
- 2 tablespoons peanut oil
- 1 kg boneless skinless chicken breast, cut into large chunks
- 50 g butter
- 2 teaspoons garam masala
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 1 tablespoon grated fresh green ginger
- 1/2 teaspoon chili powder (more or less to taste)
- 1 cinnamon stick
- 6 cardamom pods, bruised
- 1 (400 g) can tomato puree
- 1 tablespoon sugar
- 1/4 cup plain yogurt
- 1/2 cup cream
- 1 tablespoon lemon juice
Now, a little note on ingredients. If you’re like me, you might sometimes forget to check if you have enough spices or if your yogurt is still good. I mean, who hasn’t found a half-opened container of yogurt lurking in the back of the fridge, right?
For the spices, fresh is always best. If you can get your hands on whole spices, like cardamom pods, and grind them yourself, you’ll be amazed at the flavor difference.
And if you’re looking to spice things up a bit—literally—feel free to adjust the chili powder to match your heat preference. After all, a little kick can take this dish to the next level.
Just remember, cooking is all about experimenting, so don’t be afraid to make it your own!
How to Make Indian Butter Chicken
Alright, let’s plunge into the delightful process of making Indian Butter Chicken. First things first, you’ll want to heat a wok until it’s really hot—like, can-you-hear-it-sizzle hot. Add 2 tablespoons of peanut oil and toss in half of that 1 kg of boneless skinless chicken breast that you’ve cut into large chunks. Stir-fry the chicken for about 4 minutes, or until it’s got that beautiful golden-brown color.
Don’t forget to remove it to a plate when it’s done. I’ll be honest, I often get so excited about the cooking that I completely forget to take it out on time, and then I end up with an overcooked mess. So, keep an eye on it!
Once the first batch is out, add a little more oil to the wok and cook the remaining chicken. After all the chicken is cooked and plated, reduce the heat and add 50 grams of butter to the same wok. Oh, the smell of melting butter mingling with the spices is just heavenly.
When the butter is melted, sprinkle in 2 teaspoons of garam masala, 2 teaspoons of sweet paprika, 2 teaspoons of ground coriander, 1 tablespoon of grated fresh green ginger, and 1/2 teaspoon of chili powder (you can adjust this to your taste). Stir it all together for about a minute until those spices become aromatic. It’s like a warm hug for your senses, isn’t it?
Now, let’s get that chicken back in the game. Return the cooked chicken to the wok and mix it well with the fragrant spices. Then, add in one 400 g can of tomato puree and a tablespoon of sugar. Let this simmer for about 15 minutes, stirring occasionally.
It’s during this time that you can get your rice cooking—because Butter Chicken and rice go together like peanut butter and jelly. After 15 minutes, stir in 1/4 cup of plain yogurt, 1/2 cup of cream, and 1 tablespoon of lemon juice. Let it simmer for another 5 minutes until the sauce thickens a bit.
The moment you take that first bite, you’ll understand why this dish is a favorite. Just make sure to save some for later, because trust me, this Butter Chicken is even better the next day. Enjoy!
Indian Butter Chicken Substitutions & Variations
If you’re looking to mix things up with your Indian Butter Chicken, there are plenty of substitutions and variations to contemplate.
For a healthier twist, I sometimes swap the cream for coconut milk, giving it a unique flavor. You can also use tofu or chickpeas instead of chicken for a vegetarian option.
If you’re not a fan of heat, reduce the chili powder or use mild paprika. Experimenting with different spices like turmeric or cumin can also enhance the dish.
Adding vegetables like spinach or bell peppers can make it heartier and more colorful. Enjoy customizing your butter chicken experience!
Additional Tips & Notes
To guarantee your Indian Butter Chicken turns out perfectly, I recommend prepping all your ingredients before you start cooking. This makes the process smoother and more enjoyable.
When it comes to spices, feel free to adjust the chili powder based on your heat preference. I love adding a splash of extra cream at the end for richness, but you can skip it if you’d like a lighter version.
Don’t forget to serve it with fluffy rice or warm naan to soak up that delicious sauce!
Finally, this dish freezes well, so you can enjoy it later without any hassle.