Description
Ingredients
- For the Butter Chicken Marinade:
- Boneless Chicken Thighs: The foundation of the dish, providing rich, tender meat.
- Garlic: Adds depth and aroma, enhancing the overall flavor profile.
- Ginger: Offers a warm, spicy kick, balancing the dish’s richness.
- Spices (Garam Masala, Red Chili Powder, Turmeric, Cumin, Salt, and Black Pepper): The heart of Indian cuisine, these spices bring warmth, color, and complexity.
- Yogurt: Tenderizes the chicken and adds a slight tanginess.
- Lemon Juice: Injects a burst of freshness, cutting through the richness.
- For the Butter Chicken:
- Vegetable Oil: A neutral base that allows the flavors of the spices to shine.
- Onion: Provides sweetness and body to the sauce.
- Red Pepper: Adds a subtle crunch and vibrancy.
- Garlic & Ginger: These aromatics are essential for their fragrant contribution.
- Spices (Garam Masala, Cumin, Red Chili Powder, Salt, and Pepper, Red Pepper Flakes): They intensify the dish’s flavor and can be adjusted to taste.
- Tomatoes: Form the tangy, rich base of the curry sauce.
- Heavy Cream: Imparts a luxurious, creamy texture.
Instructions
- Marinate the Chicken: Combine chicken with garlic, ginger, spices, yogurt, and lemon juice. Marinate to infuse flavors.
- Cook the Chicken: Sear marinated chicken until browned, then set aside.
- Sauté Vegetables: In the same pan, cook onion and red pepper until softened.
- Add Aromatics and Spices: Stir in garlic, ginger, and spices, cooking until fragrant.
- Incorporate Tomatoes: Mix in tomato sauce and honey, simmering to develop flavors.
- Blend and Strain: For a smooth sauce, blend the mixture and strain it back into the pan.
- Combine with Cream: Stir in heavy cream, reintroducing the chicken.
- Simmer: Allow the dish to simmer until the chicken is tender and the sauce thickens.
- Serve: Garnish with fresh herbs and serve with rice or naan.
Notes
- Customize the Heat: Adjust the chili powder and flakes to suit your spice preference. Start with less and add more as needed.
- Experiment with Proteins: While chicken is traditional, you can use paneer or tofu for a vegetarian version.
- Storing: Butter Chicken stores well in the refrigerator for up to 3-4 days. Ensure it’s in a sealed container to maintain freshness.
- Reheating: Gently reheat on the stove or in the microwave, adding a little water or cream if the sauce has thickened too much.
- Freezing: You can freeze Butter Chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Pair with basmati rice or naan. A side of cucumber raita can add a refreshing contrast.
- Prep Time: 10
- Marinating Time: 30
- Cook Time: 20
- Category: Main Course
- Method: Simmering
- Cuisine: Indian