Indian Butter Chicken Recipe

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

Plain yogurt: Used for marinating the chicken, it helps tenderize and flavor the meat.

Butter: Adds richness and depth to the sauce.

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

Ginger garlic paste: A blend of ginger and garlic, essential for the marinade and sauce.

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

Chili powder: Adds heat and color to the sauce.

Heavy cream: Creates a creamy, luxurious texture in the sauce.

Salt: Enhances the flavors of the dish.

Cilantro: Chopped and used as a garnish, it adds a fresh, herbal note.

When marinating the chicken, ensure that each piece is thoroughly coated with the yogurt mixture. This not only helps in tenderizing the chicken but also infuses it with the flavors of ginger garlic paste and salt. For an even richer taste, consider marinating the chicken overnight in the refrigerator. When cooking the chicken, make sure the skillet is hot enough to sear the pieces quickly, locking in the juices and creating a nice brown crust. This step is crucial for developing the depth of flavor in your butter chicken.

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

• Plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar texture and tanginess to plain yogurt.

• Butter - Substitute with ghee: Ghee is clarified butter commonly used in Indian cooking and adds a rich, nutty flavor.

• Tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though you may need to cook them down slightly to achieve the same thickness.

• Ginger garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can be used in equal parts to replace the paste, offering a fresher taste.

• Garam masala - Substitute with curry powder: While not identical, curry powder can provide a similar blend of spices, though the flavor profile will be slightly different.

• Chili powder - Substitute with cayenne pepper: Cayenne pepper can add the necessary heat, but use it sparingly as it is more potent than chili powder.

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

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a slightly different taste profile.

• Cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the distinct citrusy flavor.

• Allow the Indian Butter Chicken to cool to room temperature before storing. This helps prevent condensation and keeps the dish fresh.

• Transfer the cooled chicken into an airtight container. Make sure the container is clean and dry to avoid any contamination.

• If you plan to consume the dish within 3-4 days, store the container in the refrigerator. The heavy cream and butter in the recipe help preserve the dish for a few days.

• 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 flavor and creamy texture.

• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This gradual thawing helps maintain 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 if needed.

• Stir occasionally to ensure even heating and prevent the chicken from sticking to the pan. Heat until the dish is thoroughly warmed.

• Garnish with fresh cilantro before serving to revive its vibrant appearance and flavor.

• If reheating in the microwave, use a microwave-safe container. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.

• Heat in short intervals, stirring in between to ensure even heating. This prevents the chicken from drying out and keeps the Indian Butter Chicken moist and flavorful.

• Stovetop Method:

  1. Place the leftover butter chicken in a saucepan or skillet.
  2. Add a splash of water or chicken broth to maintain the sauce's consistency.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.
  4. Ensure the chicken is hot all the way through before serving.

• Microwave Method:

  1. Transfer the butter chicken to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring in between, until the chicken is thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the butter chicken in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chicken is heated through.
  4. Stir halfway through the reheating process to ensure even heating.

• Slow Cooker Method:

  1. Transfer the butter chicken to your slow cooker.
  2. Add a small amount of water or chicken broth if the sauce has thickened too much.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the chicken is hot.

• Steam Method:

  1. Place the butter chicken in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket, cover, and steam for 10-15 minutes, or until the chicken is heated through.
  4. Stir occasionally to ensure even heating.

Enjoy your reheated Indian butter chicken with fresh naan or rice!

• Large skillet: Used to cook the marinated chicken and combine all the ingredients together.

• Mixing bowl: Used to marinate the chicken with yogurt, ginger garlic paste, and salt.

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

• Measuring spoons: Used to measure the butter, garam masala, and chili powder.

• Spatula: Used to stir the ingredients while cooking.

• Knife: Used to cut the chicken breast into bite-sized pieces.

• Cutting board: Used as a surface to cut the chicken.

• Serving spoon: Used to serve the butter chicken once it's ready.

• Serving dish: Used to present the butter chicken for serving.

• Lid: Used to cover the skillet while simmering the chicken in the sauce.

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

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

Pre-chop ingredients: Chop cilantro and other ingredients ahead of time and store them in the fridge.

Cook in batches: If making a large quantity, cook the chicken in batches to ensure even browning.

Use a food processor: Quickly blend ginger garlic paste using a food processor to save time.