Indian Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces for even cooking.

Yogurt: Used for marinating the chicken, adding tenderness and flavor.

Lemon juice: Adds a tangy brightness to the marinade.

Butter: Provides a rich base for sautéing and adds a creamy texture.

Tomato puree: Forms the base of the sauce, giving it a rich, tangy flavor.

Heavy cream: Adds creaminess and richness to the sauce.

Garam masala: A blend of spices that adds warmth and complexity.

Cumin: Adds an earthy, slightly spicy flavor.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a mild heat and depth of flavor.

Minced garlic: Provides a pungent, aromatic base for the sauce.

Grated ginger: Adds a fresh, slightly spicy flavor.

When marinating the chicken, ensure it is evenly coated with the yogurt mixture. This not only helps in tenderizing the meat but also infuses it with the spices. For best results, let the chicken marinate overnight in the refrigerator. This allows the flavors to penetrate deeply, making the butter chicken more flavorful and succulent.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that complements the spices in the dish.

• Lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used to add a tangy flavor.

• Butter - Substitute with ghee: Ghee is a traditional Indian clarified butter that adds a rich, nutty flavor.

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

• Heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds richness and a slight sweetness.

• Garam masala - Substitute with curry powder: Curry powder has a similar blend of spices and can be used if garam masala is unavailable.

• Cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices.

• Paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a similar color, but use less as it is spicier.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness and an umami depth to the dish.

• Ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• Grated ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, though it has a slightly different taste.

• Allow the Indian Butter Chicken to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. Ensure the container is sealed properly to maintain freshness.
• If you plan to consume the dish within 3-4 days, store it in the refrigerator. The heavy cream and tomato puree will keep the flavors intact.
• For longer storage, place the airtight container in the freezer. The Indian Butter Chicken can be frozen for up to 3 months without losing its rich taste and creamy texture.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's quality.
• Reheat the Indian Butter Chicken on the stovetop over medium heat. Add a splash of heavy cream or milk to restore its creamy consistency.
• Stir occasionally to ensure even heating and prevent the chicken from sticking to the pan.
• Avoid using the microwave for reheating, as it can cause the chicken to become rubbery and the sauce to separate.
• Serve the reheated Indian Butter Chicken hot, garnished with fresh cilantro or a squeeze of lemon juice for an extra burst of flavor.

• For a quick and easy method, use the microwave. Place the leftover butter chicken in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to prevent splatters. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. If needed, continue heating in 1-minute increments until hot.

• To retain the best texture and flavor, reheat on the stovetop. Transfer the butter chicken to a saucepan or skillet. Add a splash of water or chicken broth to loosen the sauce if it has thickened. Heat over medium-low heat, stirring occasionally, until the chicken is heated through, about 10-15 minutes.

• For a more hands-off approach, use the oven. Preheat your oven to 350°F (175°C). Place the butter chicken in an oven-safe dish and cover it with aluminum foil to prevent drying out. Bake for 20-25 minutes, or until the chicken is thoroughly heated.

• If you have a slow cooker, this can be a great option for reheating. Transfer the leftover butter chicken to the slow cooker and set it on low. Heat for 1-2 hours, stirring occasionally, until the chicken is hot and the sauce is bubbling.

• For those who own an instant pot, use the sauté function. Add the butter chicken to the pot and select the sauté setting on low. Stir frequently until the chicken is heated through, which should take about 5-10 minutes.

• Mixing bowl: Use this to combine the yogurt, lemon juice, and spices for marinating the chicken.

• Large skillet: This is essential for cooking the garlic, ginger, and marinated chicken.

• Spatula: Handy for stirring the ingredients in the skillet to ensure even cooking.

• Measuring cups: Use these to accurately measure the yogurt, tomato puree, and heavy cream.

• Measuring spoons: These will help you measure out the spices, garlic, and ginger precisely.

• Knife: Necessary for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Tongs: Useful for turning the chicken pieces while they cook in the skillet.

• Grater: Needed for grating the ginger.

• Serving spoon: Ideal for serving the finished butter chicken.

Marinate in advance: Prepare the chicken marinade the night before to save time on busy days.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and grated ginger to cut down on prep time.

Pre-measure spices: Measure out all spices and keep them ready in small bowls before you start cooking.

Cook in batches: Double the recipe and freeze half for a quick meal later.

Use a food processor: Quickly blend the tomato puree and other ingredients using a food processor.