Butter Chicken Bliss

$- 500g boneless chicken thighs, cut into pieces - 2 tablespoons yogurt - 1 tablespoon lemon juice - 2 teaspoons garam masala - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 tablespoon ginger-garlic paste - 2 tablespoons butter - 1 onion, finely chopped - 2 tomatoes, pureed - 100ml heavy cream - 1 teaspoon red chili powder (adjust to taste) - 1 tablespoon sugar - Salt to taste - Fresh cilantro, chopped (for garnish) Each ingredient plays a key role in making butter chicken rich and tasty. The chicken thighs give a tender bite. Yogurt and lemon juice help to tenderize the meat while adding tang. Garam masala, turmeric, and cumin add depth and warmth to the dish. You can swap chicken thighs for chicken breast if you prefer leaner meat. For a dairy-free option, try coconut cream instead of heavy cream. If you want it spicier, increase the red chili powder. This dish is all about balance. The sugar adds a hint of sweetness to cut the spice. Fresh cilantro makes a lovely finish, adding color and flavor. Enjoy experimenting with these ingredients to find your perfect mix! {{ingredient_image_1}} 1. Marinating the Chicken: Start by cutting 500g of boneless chicken thighs into pieces. In a bowl, combine the chicken with 2 tablespoons of yogurt, 1 tablespoon of lemon juice, 2 teaspoons of garam masala, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 tablespoon of ginger-garlic paste. Mix well. Cover the bowl and let the chicken marinate for at least 30 minutes. For best results, marinate overnight in the fridge. This step adds deep flavor to the chicken. 2. Cooking the Chicken: Heat 1 tablespoon of butter in a pan over medium heat. Once the butter melts, add the marinated chicken. Cook for about 8-10 minutes until the chicken is browned and no longer pink. Use a spatula to stir the chicken gently. Once cooked, remove the chicken from the pan and set it aside. This helps keep the chicken juicy. 3. Making the Sauce: In the same pan, add the remaining tablespoon of butter. Toss in 1 finely chopped onion and sauté until it turns translucent and lightly golden. This should take about 5 minutes. Next, add 2 pureed tomatoes to the pan. Cook this mixture for 5-7 minutes, stirring often. You’ll know it’s ready when the oil starts to separate from the sauce. 4. Combining Chicken and Sauce: Lower the heat and stir in 100ml of heavy cream, 1 teaspoon of red chili powder (adjust to your taste), and 1 tablespoon of sugar. Mix everything well. Then, return the cooked chicken to the pan. Let it simmer for 10 minutes. This allows the chicken to absorb the flavors of the sauce. Add salt to taste. 5. Final Assembly and Garnishing: Once the chicken is tender and the sauce is thickened, it’s time to serve. Garnish with freshly chopped cilantro. This adds a nice touch and fresh flavor. Serve the butter chicken warm with rice or naan. Enjoy the rich, creamy goodness! - Perfecting the Marinade: For the best flavor, marinate your chicken for at least 30 minutes. If you can, let it sit overnight. This allows the spices to soak in deeply. Use fresh yogurt for a creamy texture. The lemon juice adds a nice tang. - Making the Sauce More Flavorful: Use ripe tomatoes for the sauce. They add sweetness and richness. Cook the tomato puree until the oil separates; this step boosts the flavors. Add a pinch of sugar to balance acidity. Don't skip the heavy cream; it makes the sauce rich and smooth. - Avoiding Overcooking the Chicken: Cook the chicken until it’s just done, about 8-10 minutes. Remove it from the pan as soon as it turns brown and no longer pink. The chicken will cook more in the sauce. Always check for doneness with a meat thermometer; 165°F is safe. Pro Tips Marination Magic: Marinate the chicken overnight for deeper flavor absorption and tenderness. Butter Balance: Use a mix of ghee and butter for a richer, more authentic taste. Tomato Texture: For a smoother sauce, blend the tomatoes until completely pureed before adding them to the pan. Spice Adjustment: Adjust the red chili powder according to your heat preference; start with less and add more as needed. {{image_2}} You can make butter chicken your own with some easy swaps. If you want a vegetarian dish, try using tofu or paneer. Both soak up flavor well and are good protein sources. For spices, you can mix it up. Try adding cardamom or cinnamon for warmth. You can also use smoked paprika for a different taste. These spices give your dish a unique twist. If you prefer a lighter option, swap heavy cream for coconut milk or cashew cream. Both will still give you a rich texture. You can also use low-fat yogurt for a tangy flavor without too many calories. These swaps can give you a new butter chicken experience. Experiment and enjoy! To keep your butter chicken fresh, store it in an airtight container. Let it cool before sealing the container. You can keep it in the fridge for up to three days. If you have more, freezing is a good option. Place it in a freezer-safe container. It can last for up to three months in the freezer. When it’s time to eat, reheating is easy. Start by taking it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, use a pan on low heat. Stir often to prevent sticking. Add a splash of water or cream to keep it moist. Avoid using a microwave if you want to keep the flavors strong. If you want to freeze butter chicken, do it right after cooking. Let it cool first, then portion it out. Use small containers for easy use later. Label the containers with the date, so you know when to use them. For the best taste, eat it within two to three months. Butter Chicken, also called Murgh Makhani, comes from India. It began in Delhi in the 1950s. A restaurant called Moti Mahal made it famous. They used leftover chicken, cooked in a creamy tomato sauce. This dish mixes flavors from North Indian cooking. It has become popular worldwide for its rich taste. You can easily change the spice levels to suit your taste. If you want it milder, reduce the red chili powder. Start with half a teaspoon. You can also add more cream to tone down the heat. For a spicier dish, increase the chili powder. You can add green chilies for extra heat. Taste as you go to find your perfect balance. Yes, you can cook Butter Chicken in a slow cooker! First, marinate the chicken as usual. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken super tender. The flavors will blend well over time. Just stir in the cream before serving for a rich finish. This blog post breaks down the essentials of making Butter Chicken. We explored the ingredients and their roles. The step-by-step instructions guide you through marinating and cooking. Tips and tricks help you perfect your flavors and avoid mistakes. We also discussed fun variations, including vegetarian swaps. Lastly, I shared storage tips to keep your dish fresh. With these insights, you can enjoy Butter Chicken that tastes amazing every time. Keep experimenting and enjoy your cooking!$

A rich and creamy Indian dish made with marinated chicken in a spiced tomato sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Servings 4

Calories 450 kcal

Ingredients

500 g boneless chicken thighs, cut into pieces
2 tablespoons yogurt
1 tablespoon lemon juice
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon ginger-garlic paste
2 tablespoons butter
1 medium onion, finely chopped
2 medium tomatoes, pureed
100 ml heavy cream
1 teaspoon red chili powder (adjust to taste)
1 tablespoon sugar
to taste salt
for garnish fresh cilantro, chopped

Instructions

In a bowl, marinate the chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, and ginger-garlic paste. Allow it to marinate for at least 30 minutes or overnight for better flavor.
Heat 1 tablespoon of butter in a pan over medium heat. Add the marinated chicken and cook until browned and no longer pink, about 8-10 minutes. Remove the chicken and set aside.
In the same pan, add the remaining tablespoon of butter and the chopped onion. Sauté until the onions are translucent and lightly golden.
Stir in the pureed tomatoes and let it cook for about 5-7 minutes, until the oil starts to separate from the mixture.
Add in the heavy cream, red chili powder, and sugar. Mix well, then return the chicken to the pan. Simmer for 10 minutes until the chicken is tender and the sauce has thickened. Season with salt to taste.
Garnish with freshly chopped cilantro before serving.

Notes

Marinating the chicken overnight enhances the flavor.

Keyword butter chicken, chicken, creamy, Indian cuisine, spicy