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- Boneless chicken and marinade - 500g boneless chicken, cut into bite-sized pieces - 1 cup plain yogurt - 1 tablespoon ginger-garlic paste - 2 tablespoons lemon juice - Salt to taste - Aromatics and base ingredients - 2 tablespoons butter - 1 medium onion, finely chopped - 2 medium tomatoes, pureed - 1 tablespoon tomato paste - Spices and garnishes - 1 cup heavy cream - 1 tablespoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - Fresh cilantro for garnish Gather these ingredients to make your butter chicken curry. Each item plays a key role in building the flavor. The chicken, marinated in yogurt and spices, becomes tender and juicy. The onions and tomatoes create a rich base. Finally, the spices give it that authentic taste. Don’t forget the cilantro for a fresh touch! {{ingredient_image_1}} To start, you need to prepare the marinade. In a bowl, mix the chicken pieces with: - 1 cup plain yogurt - 1 tablespoon ginger-garlic paste - 2 tablespoons lemon juice - A pinch of salt This mixture will help make the chicken tender and flavorful. Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes. The longer you marinate, the better the taste. Next, we sauté the aromatics. In a large pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion. Cook it for about 5 to 7 minutes or until it turns golden brown. This step builds a rich base for your curry. Now, it's time to cook the chicken. Add the marinated chicken to the pan. Cook it for about 8 to 10 minutes. Stir occasionally until the chicken is browned and fully cooked. Then, it's time to incorporate the pureed tomatoes. Stir in: - 2 medium tomatoes, pureed - 1 tablespoon tomato paste Cook for another 5 minutes. You want the mixture to thicken and the oil to separate from the sauce. Now we season the sauce. Add in: - 1 tablespoon garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - Salt to taste Mix well to coat the chicken in spices. This will enhance the flavor. Next, add richness to the dish. Pour in 1 cup of heavy cream and stir until fully combined. Simmer on low heat for another 10 minutes. This helps the flavors blend beautifully. Finally, remove the curry from heat. For a fresh touch, garnish with chopped fresh cilantro. Serve your butter chicken hot with rice or naan. Rice soaks up the sauce well, while naan is perfect for dipping. Enjoy your homemade butter chicken curry! To make your butter chicken really shine, marinate the chicken for at least one hour. This helps the chicken soak in all the tasty flavors. If you like heat, add more paprika or a pinch of cayenne pepper. Adjust the spices to fit your taste. Be careful not to overcook the chicken. Cook it just until it turns golden brown and is cooked through. This keeps it juicy and tender. For the sauce, aim for a rich, creamy texture. If it seems too thick, add a splash of water or cream. Stir often to avoid burning. Serve your butter chicken in a shallow bowl for a traditional look. Garnish with fresh cilantro for color and flavor. You can also add a sprinkle of paprika on top for extra flair. Pair it with fluffy rice or warm naan for a perfect meal! Pro Tips Marination Magic: Allow the chicken to marinate for at least 1 hour for deeper flavor. Overnight is even better! Perfect Creaminess: For an extra creamy sauce, use full-fat coconut milk in place of heavy cream. Spice It Up: Adjust the spices to your taste; adding more garam masala can enhance the flavor profile. Serving Suggestions: Serve with basmati rice or naan, and don’t forget a side of cucumber raita for a refreshing contrast. {{image_2}} You can switch the chicken for paneer or tofu. Both options work great. Paneer adds a soft texture while tofu soaks up flavors. To use paneer, cut it into cubes and sauté it for a few minutes. For tofu, press it to remove extra water, then cube it and cook until golden. Marinade time will be shorter, around 15 minutes. This makes the dish suitable for vegetarians. Making this dish gluten-free is easy. Just ensure your tomato paste has no gluten. For a dairy-free version, swap heavy cream with coconut milk. Use a non-dairy yogurt for marinating. These changes keep the flavor while fitting different diets. Add nuts like cashews or almonds for a creamy twist. You can also try spices like cardamom or cinnamon to change the taste. A touch of chili powder can bring heat. Experimenting with these adds depth to the dish. Each variation can create a new favorite for you. To keep your butter chicken curry fresh, store leftovers in an airtight container. Make sure it cools down to room temperature first. This helps prevent condensation. You can keep it in the fridge for up to 3 days. When you want to eat it, just check for any off smells. If you want to save some for later, freezing is a great option. Place the cooled butter chicken in a freezer-safe container. Leave a bit of space at the top for expansion. Make sure to seal it tight to avoid freezer burn. It can last in the freezer for about 3 months. Label the container with the date for easy tracking. To reheat your butter chicken, avoid using the microwave if you can. The stovetop is best for keeping flavors. Pour the curry into a pan over low heat. Stir often and add a splash of water or cream to maintain creaminess. Heat until it’s warm all the way through. If you must use a microwave, heat in short bursts. Stir in between to make sure it warms evenly. Yes, you can make butter chicken curry ahead of time. Prepare the dish and let it cool. Store it in an airtight container in the fridge. It stays good for about three days. When you are ready to eat, reheat it on the stove. Add a splash of cream for extra richness. Stir well to blend the flavors again. This method keeps the taste fresh and delicious. To thicken the butter chicken sauce, use heavy cream or coconut milk. You can also add ground nuts like cashews. Blend the nuts first for a smooth texture. Another option is to let the sauce simmer longer. This helps reduce excess liquid. Stir regularly to prevent sticking. Aim for a rich and creamy consistency that clings to the chicken. Yes, you can substitute yogurt in the marinade. Use sour cream or buttermilk instead. Both options add creaminess and tang. If you prefer a dairy-free option, use coconut yogurt. It gives a lovely flavor while keeping it creamy. Adjust the lemon juice if needed, as yogurt adds acidity. These swaps keep the dish tasty and enjoyable. In this blog post, we explored how to create a delicious butter chicken curry. We discussed key ingredients, marinating techniques, and step-by-step cooking instructions. I shared tips to enhance flavor, variations for dietary needs, and storage information. Remember, cooking is all about experimenting. Don't hesitate to try different spices or ingredients. Enjoy the process and savor each bite. Your homemade butter chicken curry will impress anyone lucky enough to taste it. Happy cooking!

Creamy Butter Chicken Bliss

A rich and flavorful butter chicken dish with a creamy sauce, perfect for serving with rice or naan.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 500 kcal

Ingredients
  

  • 500 g boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, lemon juice, and a pinch of salt. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
  • Add the marinated chicken to the pan and cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Stir in the pureed tomatoes and tomato paste. Cook for another 5 minutes until the mixture thickens and the oil begins to separate.
  • Add garam masala, ground cumin, ground coriander, paprika, and salt. Mix well to coat the chicken in spices.
  • Pour in the heavy cream and stir until well combined. Simmer on low heat for another 10 minutes, allowing the flavors to blend and the sauce to thicken.
  • Remove from heat and garnish with fresh cilantro. Serve hot with rice or naan.

Notes

Marinating the chicken enhances the flavor.
Keyword butter chicken, chicken, creamy, Indian cuisine