Indian Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Yogurt: Used for marinating the chicken, it helps tenderize the meat and infuse it with flavor.

Butter: Adds richness and a creamy texture to the sauce.

Tomato puree: Forms the base of the sauce, providing a tangy and slightly sweet flavor.

Heavy cream: Adds a luxurious creaminess to the sauce, balancing the spices.

Ginger-garlic paste: A blend of ginger and garlic that forms the aromatic foundation of the dish.

Garam masala: A spice blend that adds warmth and complexity to the sauce.

Turmeric powder: Provides a vibrant color and earthy flavor.

Chili powder: Adds heat and depth to the dish.

Salt: Enhances the overall flavor of the dish.

Cilantro: Freshly chopped, it is used as a garnish to add a fresh, herbaceous note.

When marinating the chicken, ensure that each piece is evenly coated with the yogurt mixture. This not only helps in tenderizing the meat but also allows the flavors of the ginger-garlic paste, turmeric powder, and chili powder to penetrate deeply. For best results, marinate the chicken for at least 2 hours or overnight in the refrigerator. When cooking the chicken, make sure the skillet is hot enough to sear the meat quickly, locking in the juices and creating a flavorful crust.

• chicken breast - Substitute with tofu: For a vegetarian option, tofu can absorb the flavors well and provide a similar texture.

• yogurt - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slight sweetness that complements the spices.

• butter - Substitute with ghee: Ghee has a richer flavor and is traditional in Indian cooking.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor.

• heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that offers a similar richness.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Fresh ingredients can provide a more vibrant flavor.

• garam masala - Substitute with curry powder: Curry powder can offer a similar blend of spices, though the flavor profile will be slightly different.

• turmeric powder - Substitute with saffron: Saffron can provide a unique flavor and color, though it is more expensive.

• chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar color.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• cilantro - Substitute with parsley: Parsley can provide a fresh, green garnish with a different but pleasant flavor.

• Allow the Indian Butter Chicken to cool completely before storing. This prevents condensation from forming, which can make the dish soggy.

• Transfer the cooled butter chicken into an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The Indian Butter Chicken will stay fresh for up to 3-4 days.

• For longer storage, place the airtight container in the freezer. The butter chicken can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the butter chicken in the refrigerator overnight if it was frozen. This ensures even reheating and maintains the dish's quality.

• Reheat the Indian Butter Chicken in a skillet over medium heat. Add a splash of heavy cream or water to maintain its creamy consistency. Stir occasionally to prevent sticking.

• Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover it loosely with a lid or microwave-safe wrap, and heat in 1-minute intervals, stirring in between, until heated through.

• Garnish with fresh cilantro before serving to revive its vibrant flavors and presentation.

• Stovetop: Place the leftover Indian Butter Chicken in a saucepan or skillet. Add a splash of water or chicken broth to maintain its creamy texture. Heat over medium-low, stirring occasionally, until warmed through. This method helps retain the dish's rich flavors and creamy consistency.

• Microwave: Transfer the butter chicken to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it to allow steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until heated evenly. Be cautious not to overheat, as this can cause the chicken to dry out.

• Oven: Preheat your oven to 350°F (175°C). Place the leftover butter chicken in an oven-safe dish and cover with aluminum foil. Bake for about 20 minutes, or until the chicken is heated through. This method is great for reheating larger portions while keeping the dish moist.

• Slow Cooker: If you have a bit more time, use a slow cooker to reheat your Indian Butter Chicken. Set it to the low setting and let it warm up for 1-2 hours. This gentle reheating method ensures the chicken remains tender and the sauce stays creamy.

• Steamer: Place the leftover butter chicken in a heatproof bowl and set it in a steamer basket. Steam over simmering water for about 10-15 minutes, or until heated through. This method helps retain moisture and prevents the chicken from drying out.

• Large skillet: A wide, flat-bottomed pan perfect for browning the marinated chicken and simmering the sauce.

• Mixing bowl: Used to combine the chicken with the yogurt, ginger-garlic paste, turmeric powder, chili powder, and salt for marination.

• Spatula: Essential for stirring the chicken and sauce to ensure even cooking and prevent sticking.

• Measuring cups: Necessary for accurately measuring the yogurt, tomato puree, and heavy cream.

• Measuring spoons: Used to measure out the garam masala, turmeric powder, chili powder, and salt.

• Knife: For cutting the chicken breast into bite-sized pieces and chopping the cilantro for garnish.

• Cutting board: A safe surface for cutting the chicken and cilantro.

• Serving spoon: Ideal for serving the butter chicken once it's ready.

• Lid: Useful for covering the skillet to help the chicken cook evenly and keep the sauce from splattering.

• Tongs: Handy for turning the chicken pieces while they brown in the skillet.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Use pre-made tomato puree: Opt for store-bought tomato puree to cut down on preparation time.

Cook in batches: If you have a large skillet, cook the chicken in batches to ensure even browning.

Pre-measure spices: Measure out all spices and keep them ready before starting to cook.

Use a food processor: Quickly make the ginger-garlic paste using a food processor instead of chopping by hand.