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Butter chicken has become my ultimate treat when I want bold flavor and silky comfort in a single bowl The aromas alone make my kitchen feel like a cozy restaurant Authentic as it tastes the secret is how ridiculously simple it is to whip up at home You do not need takeout when something this delicious is waiting in your own kitchen
My family always went wild for this at our Friday movie nights The best part was sneaking extra sauce with warm naan when no one was looking
Ingredients
- Chicken thighs: Tender and juicy ideal for soaking up all the marinade flavors If you can find organic or air chilled chicken the taste is unbeatable
- Greek yogurt: Makes the chicken extra tender and acts as a marinade base Choose full fat for a creamier touch
- Sweet paprika: Adds sweet smokiness Look for bright red color for freshness
- Curry powder: Brings classic warmth and complexity Try to use a fresh opened jar for boldest flavor
- Garlic powder and fresh garlic: Layers of garlicky notes use plump fresh cloves with no green sprouts for best taste
- Vegetable oil: Neutral taste helps brown the chicken
- Butter: Adds richness and a silky mouthfeel Opt for unsalted good quality butter
- Onion: Sweetness and body to the sauce yellow or white work fine
- Tomato sauce: Gives the signature tang and deep red base Choose a sauce with no added sugar for the freshest taste
- Sugar: Balances acidity just a pinch is plenty
- Heavy cream: Rounds out the sauce with creamy lushness Use real cream for best results
- Black pepper and salt: Essential flavor enhancers use freshly ground pepper for a punchier finish
- Cayenne pepper: Extra bit of heat totally optional
- Garam masala: Fragrant spice blend that defines this dish Find a reputable brand from an Indian market if you can
- Fresh parsley: Adds color and a finishing touch only needed if you have some handy
- Naan bread and rice: Classic sides perfect for scooping and sopping every drop
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken thighs with salt garlic powder sweet paprika curry powder and Greek yogurt in a bowl Mix thoroughly to coat each piece Let it sit at least fifteen minutes so the flavors sink in you will notice the difference
- Cook the Chicken:
- Warm vegetable oil in a large skillet over medium high heat Once hot add chicken and cook eight to ten minutes Stir frequently so all sides brown Remove the chicken and set aside but keep remaining oil in the pan
- Prepare the Sauce Base:
- Drop a pat of butter into the skillet over medium heat Scrape and loosen browned bits left behind Now add fresh minced garlic diced onion and a pinch of salt Sauté until onion turns translucent and you can smell the fragrant garlic about five minutes
- Build the Sauce:
- Pour in tomato sauce and sugar Stir and let it simmer two or three minutes for the flavors to blend Return the cooked chicken and juices to the pan Mix everything well then add in the heavy cream stirring until the sauce is smooth and looks luxuriously orange
- Season and Simmer:
- Add in cayenne pepper if you love a bit of spice then the garam masala curry powder and black pepper Simmer gently on low for ten minutes letting every flavor come together Do a quick taste and add more salt or spices if you crave a stronger punch
- Finish with Butter:
- Stir in final cold butter and watch as it melts and makes the sauce glossy Sprinkle over chopped parsley if you want it to look extra pretty
- Serve and Enjoy:
- Spoon this creamy beautiful chicken over hot steamed rice and with fluffy naan at your side It is pure comfort best eaten hot and fresh
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My personal favorite part is swirling that thick orange sauce over rice My youngest once declared I should bottle it and sell it and honestly with how cozy it makes the house smell I think she was onto something
Storage Tips
Butter chicken improves in flavor as it sits so leftovers are a win Store in a tightly sealed container in the fridge for up to three days Reheat gently on the stove adding a little splash of cream or milk to keep the sauce silky Freezing is possible just let it cool fully and use within one month Thaw overnight in the fridge before reheating
Ingredient Substitutions
You can swap Greek yogurt for plain whole milk yogurt if you need to or use chicken breast but watch you do not overcook Add coconut cream instead of heavy cream for a dairy free twist If you are missing garam masala make your own by blending ground cumin coriander cinnamon and cardamom
Serving Suggestions
Serve with steamed rice or with warm naan to scoop every bit Classic sides like cucumber raita or a simple chopped salad balance the richness Roasted cauliflower or green peas make great veggie additions for a colorful plate
Cultural History
Butter chicken originally hails from Delhi India and was invented to use leftover tandoori chicken folded into a mild creamy tomato sauce Over the years it has adapted to what we now love today I first tasted a homemade version at a Diwali dinner and have been recreating it since bringing a little bit of celebration to our table each time
Recipe Questions & Answers
- → What cut of chicken works best?
Skinless, boneless chicken thighs are ideal for tenderness and flavor, but chicken breast can also be used if preferred.
- → Can I make this dish less spicy?
Yes, omit the cayenne pepper for a milder flavor and adjust the curry powder to taste for gentle warmth.
- → What should I serve with butter chicken?
Pair it with warm naan bread or steamed basmati rice to soak up the rich, creamy sauce.
- → How can I make the sauce extra creamy?
Add extra heavy cream or a knob of cold butter at the end for a luxurious, silky finish.
- → Is marinating the chicken necessary?
Marinating enhances tenderness and flavor, but if time is short, even a brief soak makes a difference.
- → Can leftovers be stored and reheated?
Absolutely! Store in an airtight container in the fridge; reheat gently to maintain the creamy texture.