Creamy Butter Chicken Bliss

$- 500g boneless chicken thighs, cubed - 2 tablespoons ginger-garlic paste - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon garam masala - 1 large onion, finely chopped - 2 tablespoons vegetable oil - 200g tomato puree - 100ml heavy cream - 50g unsalted butter - Salt to taste - Fresh coriander leaves, for garnish To make butter chicken, you need good-quality ingredients. Start with boneless chicken thighs for juicy meat. The spices are key: turmeric adds color, red chili gives heat, and garam masala brings warmth. You’ll also need a large onion, finely chopped, to create a rich base. Tomato puree adds depth, while heavy cream and butter make the dish creamy and rich. Don’t forget salt to enhance the flavors. Fresh coriander leaves make a lovely garnish. - Additional spices for extra flavor - Suggestions for fresh herbs - Alternative sources of cream or butter You can add more spices if you like. Try cumin or paprika for extra depth. Fresh herbs, like mint or parsley, can brighten the dish. If you want a lighter option, use yogurt instead of cream. You can also use ghee instead of butter for a more traditional taste. Remember, cooking is all about personal touch, so feel free to play with these options! {{ingredient_image_1}} Marinating the chicken First, take 500g of boneless chicken thighs and cube them. In a mixing bowl, add the chicken cubes. Include 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, and salt to taste. Mix everything well. Make sure all the chicken gets coated. Let it marinate for at least 30 minutes. This step helps the chicken soak up all those tasty flavors. Preparing the onions While the chicken marinates, chop 1 large onion finely. This will add sweetness to your dish. Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Once the oil is hot, add the chopped onions. Sauté them for about 5 to 7 minutes. You want them to turn golden brown. This caramelization gives great flavor. Browning the chicken Now, it’s time to cook the chicken. Add the marinated chicken to the pan with the caramelized onions. Cook it for 8 to 10 minutes. Stir occasionally to ensure even cooking. Your chicken should turn brown on all sides. This step seals in the juices and gives a nice texture. Creating the sauce Next, pour in 200g of tomato puree. Stir well to mix it with the chicken and onions. Let this simmer on low heat for about 10 minutes. You want the sauce to thicken nicely. It will create a rich base for your Butter Chicken. Adding cream and butter Reduce the heat to low. Now, add 50g of unsalted butter into the pan. Slowly pour in 100ml of heavy cream while stirring. This will make your curry rich and creamy. Let it simmer for another 5 to 7 minutes. Make sure the chicken is fully cooked and the sauce is luscious. Garnishing and serving Finally, remove the pan from the heat. Garnish with freshly chopped coriander leaves. This adds a pop of color and fresh flavor. Serve your Butter Chicken in a warm bowl. Drizzle with extra cream if you like. Enjoy it with steamed basmati rice or naan bread for a complete meal experience. Marination time: Marinate the chicken for at least 30 minutes. This step helps the spices soak in. For better flavor, consider marinating overnight. It makes the chicken tender and juicy. Cooking technique for juicy chicken: Cook the chicken on medium heat. This keeps the meat juicy and avoids dryness. Stir occasionally to ensure even cooking. Look for a nice golden brown color on the chicken. Best accompaniments: Serve Butter Chicken with fluffy basmati rice or warm naan. Both pair well with the creamy sauce. The rice soaks up the flavors, while naan is perfect for scooping. Presentation ideas for serving: Use a warm bowl for serving. Drizzle some extra cream on top for a rich look. A sprinkle of fresh coriander adds a nice touch. This makes the dish look vibrant and appetizing. Pro Tips Marinate Longer for More Flavor: For the best results, marinate the chicken for at least 1-2 hours, or even overnight, to allow the spices to penetrate deeply and enhance the overall flavor. Use Fresh Ingredients: Whenever possible, use fresh ginger and garlic instead of paste for a more vibrant and aromatic taste in your Butter Chicken. Adjust Spice Levels: Feel free to modify the amount of red chili powder based on your heat preference. Start with less if you're unsure, and add more to taste. Perfect Creaminess: To achieve an ultra-creamy texture, add the heavy cream gradually while stirring. This helps to emulsify the sauce and maintain its richness. {{image_2}} You can make some simple swaps to make Butter Chicken healthier. - Using chicken breast instead of thighs: Chicken breast has less fat. It is leaner and cooks quickly. Just remember, it may dry out if overcooked. - Low-fat cream options: Use yogurt or low-fat cream for a lighter sauce. This keeps the dish creamy but cuts calories. Changing a few ingredients can bring new life to your Butter Chicken. - Adding coconut milk for a different taste: Coconut milk adds a sweet and creamy flavor. It also makes the dish dairy-free, which is great for some diets. - Experimenting with different spices: You can try adding cinnamon, cardamom, or cumin. Just a pinch can change the whole flavor profile. Have fun with it! To keep your butter chicken fresh, refrigerate it. Place it in an airtight container. This helps keep it moist. You can store it in the fridge for up to 3 days. For longer storage, freezing is a great option. - Best practices for freezing: - Allow the curry to cool completely. - Transfer it to a freezer-safe container. - Leave some space at the top for expansion. - Label the container with the date. - It can last up to 3 months in the freezer. Reheating butter chicken the right way is key. You want to keep the flavors and texture. Here are some methods to try: - Stovetop Method: - Place the curry in a pan over low heat. - Stir it often to warm evenly. - Add a splash of water or cream to keep it creamy. - Microwave Method: - Transfer your curry to a microwave-safe bowl. - Cover it with a microwave-safe lid. - Heat it for 2-3 minutes, stirring halfway through. Time and temperature recommendations: - Reheat until it’s hot all the way through. Aim for 165°F (73.8°C) to ensure safety. What is the origin of Butter Chicken? Butter Chicken comes from India. It started in Delhi in the 1950s. Chefs made it to use leftover chicken. They mixed it with spicy tomato sauce and cream. This dish became very popular. How spicy is Butter Chicken? Butter Chicken is mild to medium spicy. The heat comes from red chili powder. You can adjust the spice level by adding or reducing it. If you prefer less spice, use less chili powder. Can I make Butter Chicken vegetarian? Yes, you can make Butter Chicken vegetarian. Swap chicken with paneer or tofu. Use the same spices and sauce. This way, you still get that creamy flavor. How long does Butter Chicken last in the fridge? Butter Chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before placing it in the fridge. What is the best way to reheat Butter Chicken? Reheat Butter Chicken on the stove or in the microwave. On the stove, warm it gently over low heat. Stir it often to avoid burning. In the microwave, use a low setting and stir every minute. This keeps it creamy and tasty. This blog post covered how to make delicious butter chicken. We explored key ingredients like chicken thighs, spices, and cream. You learned steps for marinating, cooking, and garnishing. We also shared tips for perfecting your dish and ways to store leftovers. In the end, butter chicken is easy to customize and enjoy. With practice, you can make your own version shine. Whether you're a beginner or a pro, cooking can always bring joy. Go ahead and try this dish; it might just become a favorite!$

Creamy Butter Chicken Bliss

A rich and creamy butter chicken dish that is flavorful and satisfying.

Print Recipe Save Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Indian

Servings 4

Calories 450 kcal

Ingredients

500 g boneless chicken thighs, cubed
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1 large onion, finely chopped
2 tablespoons vegetable oil
200 g tomato puree
100 ml heavy cream
50 g unsalted butter
to taste salt
for garnish fresh coriander leaves

Instructions

In a mixing bowl, combine the chicken cubes with ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the chicken and marinate for at least 30 minutes.
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Once the onions are caramelized, add the marinated chicken to the pan. Cook for 8-10 minutes, stirring occasionally, until the chicken is browned on all sides.
Pour in the tomato puree and stir well to combine. Let it simmer for about 10 minutes on low heat until the sauce thickens.
Reduce the heat to low, add the butter, and slowly pour in the heavy cream while stirring. Simmer for another 5-7 minutes until the curry is rich and creamy, and the chicken is fully cooked. Adjust seasoning with salt, if needed.
Remove from heat and garnish with freshly chopped coriander leaves before serving.

Notes

Serve with steamed basmati rice or naan bread for a complete meal experience.

Keyword butter chicken, chicken curry, Indian cuisine