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This Quick and Easy Homemade Butter Chicken recipe is my go-to when I want something comforting and full of spice without spending hours in the kitchen It features tender chicken simmered in a creamy tomato sauce with aromatic spices for that signature restaurant-style taste at home
The first time I cooked this for my family we scraped every last drop of sauce from the pan and now it is requested at least once a month
Ingredients
- Butter: Brings a silky texture and deep flavor Go for real unsalted butter for the best results
- Boneless chicken: Choose fresh thigh or breast and cut into even bites for juicy results Organic or free-range is best if possible
- Onion: Gives the sauce sweetness Use a yellow or white onion and chop it finely
- Garlic: Freshly minced garlic gives the dish an aromatic punch Bigger cloves have more moisture and flavor
- Ginger: Adds warm and spicy brightness Use a fresh piece grated with a microplane for extra zing
- Garam masala: The heart of Indian flavor Always check for freshness the scent should be bold
- Cumin: Gives earthy notes Ground cumin loses flavor over time so pick a fresh batch
- Coriander: Adds citrus and nutty undertones Look for whole seeds and grind them yourself if you can
- Turmeric: For golden color and gentle bitterness Bright yellow powder shows good quality
- Chili powder: Brings gentle heat Choose mild or hot depending on how spicy you like your food
- Tomato sauce: Forms a rich base Opt for pure and simple sauce without added sugar
- Heavy cream: Makes everything luscious and rich Use full-fat cream for smoothness
- Plain yogurt: Gives subtle tang and tenderizes chicken Use thick whole milk yogurt
- Salt: Brings out all the flavors Fine sea salt is best for even seasoning
- Fresh cilantro: Sprinkled on top for herby finish Go for bright green leaves with no brown spots
- Cooked rice or naan: Perfect for soaking up every drop of sauce Basmati rice has fluffy texture
Step-by-Step Instructions
- Melt the Butter:
- Place a large pan over medium heat Add real butter and let it melt until bubbling and golden This sets up the rich base
- Sauté the Aromatics:
- Add the chopped onions minced garlic and grated ginger Cook slowly for about five minutes Stir occasionally until onions become soft and deeply fragrant This step layers in flavor
- Toast the Spices:
- Sprinkle in the garam masala cumin coriander turmeric and chili powder Keep stirring for a minute or so The heat releases the oils from the spices and brings out their aroma
- Brown the Chicken:
- Toss the chicken pieces into the pan Stir to coat in the spices Cook on medium-high for up to five minutes until each piece is nicely browned on the edges This helps the chicken stay juicy
- Simmer in the Sauce:
- Pour in the tomato sauce Lower the heat to maintain a gentle simmer Cover and cook for about ten minutes The chicken will soak up all the flavors and turn very tender
- Make it Creamy:
- Stir in the heavy cream followed by plain yogurt Keep stirring for another five minutes until the sauce is silky and slightly thickened This step brings everything together
- Final Season and Garnish:
- Taste for salt and adjust as needed Just before serving scatter fresh cilantro on top for an extra burst of flavor and color
- Serve and Enjoy:
- Spoon over warm rice or with naan on the side Enjoy every creamy bite
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My favorite part is swirling yogurt into the sauce It reminds me of watching my mom cook this for family gatherings when the kitchen was always filled with laughter and spice
Storage tips
Store any leftovers in a sealed container for up to three days in the refrigerator With creamy curries like this the flavors deepen overnight so reheating the next day is a treat If freezing let cool fully first then thaw gently before reheating on the stove
Ingredient substitutions
If you do not have heavy cream you can use coconut milk for a lighter dairy free version For even more protein swap chicken for paneer cheese or chickpeas Use Greek yogurt instead of plain if that is what you have on hand
Serving suggestions
Butter chicken is perfect with steamed basmati rice and plenty of naan for scooping For a veggie filled plate add cucumber salad or roasted cauliflower on the side If serving guests garnish with extra toasted spices for wow factor
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Cultural context
Butter chicken has its roots in Northern India dating back to the mid twentieth century when cooks came up with a clever way to use leftover tandoori chicken soaked in creamy tomato gravy The dish quickly became popular around the world for good reason
Recipe FAQs
- → What makes the sauce creamy?
The combination of heavy cream and yogurt gives the sauce its smooth, creamy texture and richness.
- → Can I substitute the chicken?
Yes, tofu or paneer can be used as alternatives for a vegetarian version.
- → What are the best sides for this dish?
Steamed basmati rice or warm naan bread pair perfectly to soak up the flavorful sauce.
- → Can I prepare it ahead of time?
Absolutely! The flavors deepen when stored overnight, making it a convenient make-ahead option.
- → Which spices are essential?
Garam masala, cumin, coriander, turmeric, and chili powder give this dish its signature Indian taste.
- → How can I make it spicier?
Adjust the chili powder or add a dash of cayenne to suit your desired heat level.