Prepare yourself for a culinary journey to India, where we’ll unlock the secrets to crafting the beloved Butter Chicken, a dish that transcends mere food and embodies a rich tapestry of history and culture. Often hailed as one of India’s most popular exports, this creamy, tomato-based curry has captivated palates worldwide. While its exact origins are debated, most culinary historians trace Butter Chicken back to the 1950s in Delhi, India, emerging from the kitchens of restaurants catering to a growing affluent class. One popular theory points to the Moti Mahal Delux restaurant as its birthplace, where the invention of this dish is credited to Kundan Lal Gujral, a chef who sought to create a new way to use leftover tandoori chicken.
The genius of Butter Chicken lies not only in its exquisite flavour but also in its clever solution to a common culinary problem. Tandoori chicken, traditionally cooked in a clay oven, could become dry if not consumed immediately. The creamy tomato-based sauce provided a perfect solution, revitalizing the chicken and adding a depth of flavour that elevated it to iconic status. This ingenuity quickly propelled Butter Chicken beyond Delhi’s borders, becoming a staple in Indian restaurants across the globe. Today, it’s estimated that millions of servings are consumed annually worldwide, making it a truly global culinary phenomenon.
Butter Chicken’s cultural significance extends beyond its deliciousness. It represents a fusion of culinary traditions, blending the smoky char of tandoori cooking with the richness of a creamy tomato-based gravy. The dish embodies the spirit of Indian hospitality, often served as a centerpiece at celebrations and gatherings, symbolizing abundance and generosity. While regional variations exist, the core elements remain consistent – tender chicken, a vibrant sauce, and a symphony of aromatic spices that create a truly unforgettable dining experience. This recipe aims to guide you through the process, bringing the authentic taste of Indian Butter Chicken right to your kitchen.
Ingredients and Measurements
This recipe yields approximately 6 servings of delicious Indian Butter Chicken. Accurate measurements are crucial for achieving the perfect balance of flavors. Use a kitchen scale for the most precise results, especially for spices.
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (Using thighs provides more moisture and flavor than breasts)
- 1 cup plain yogurt (Full-fat yogurt is recommended for richness)
- 2 tbsp lemon juice (Freshly squeezed is best)
- 1 tbsp ginger-garlic paste (You can make your own or buy pre-made)
- 1 tbsp garam masala (Use a high-quality blend for the best results)
- 1 tbsp paprika (Smoked paprika adds a wonderful depth of flavor)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference) (Start with less and add more to taste)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp salt (or to taste)
For the Butter Chicken Sauce:
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 1 (28 oz) can crushed tomatoes
- 1 cup heavy cream (Full-fat cream is essential for a rich and luxurious sauce)
- 1/2 cup butter, unsalted
- 1/4 cup tomato paste
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 cup chopped cilantro, for garnish
- Salt to taste
- 1/4 cup water (or as needed to adjust consistency)
For Serving:
- Basmati rice
- Naan bread
Important Note: Adjust the amount of chili powder according to your preferred spice level. It’s always better to start with less and add more gradually. Allow the chicken to marinate for at least 2 hours, or preferably overnight, for optimal flavor.
Tip: Toasting the spices in a dry pan before adding them to the marinade and sauce will enhance their aroma and flavor significantly. This is a crucial step for authentic Indian cooking.
Marination of Chicken
The success of Indian Butter Chicken hinges significantly on the marination of the chicken. A well-marinated chicken will be incredibly tender and flavorful, absorbing the spices beautifully. We’ll be using a vibrant blend of spices to create a truly delicious base for our dish. For this recipe, we’ll be marinating approximately 1.5 lbs (680g) of boneless, skinless chicken thighs, cut into 1-inch cubes. Chicken thighs are recommended as they remain juicy and tender even after cooking.
In a large bowl, combine the following ingredients: 1 cup (240ml) plain yogurt (full-fat is best for richness), 2 tablespoons ginger-garlic paste (freshly made is ideal!), 1 tablespoon lemon juice (freshly squeezed is always superior), 1 teaspoon turmeric powder, 1 teaspoon red chili powder (adjust to your spice preference), 1 teaspoon garam masala, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper (optional, for extra heat), 1 teaspoon salt (or to taste), and ½ teaspoon black pepper.
Thoroughly mix all the marinade ingredients until a smooth paste forms. This ensures even distribution of the spices and flavors throughout the chicken. It’s crucial to ensure all the spices are well incorporated; otherwise, you may end up with unevenly seasoned chicken.
Add the 1.5 lbs (680g) of cubed chicken to the marinade, ensuring each piece is fully coated. Use your hands to gently massage the marinade into the chicken. This helps the chicken absorb the flavors more effectively and tenderizes the meat. Once coated, cover the bowl with cling film and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. A minimum of 4 hours is recommended, but overnight marination is ideal for the best results.
Before cooking, remove the chicken from the refrigerator about 30 minutes prior to cooking. This allows the chicken to come to room temperature, ensuring even cooking. Discard any excess marinade. Now you’re ready to proceed with the next steps of making your delicious Indian Butter Chicken!
Professional Tip: For an even more intense flavor, consider adding a few finely chopped green chilies to the marinade. Adjust the amount according to your preferred spice level. You can also add a tablespoon of kasuri methi (dried fenugreek leaves) towards the end of the marinating time for an extra aromatic layer.
Preparation of the Sauce
The sauce is the heart and soul of butter chicken, so take your time and get it right! We’ll be making a rich and creamy tomato-based sauce with a blend of warming spices. Begin by gathering your ingredients: 1 large onion (finely chopped), 2 cloves garlic (minced), 1 inch ginger (grated), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato puree, 1 cup heavy cream, 2 tablespoons butter, 1 tablespoon oil (vegetable or canola), 1 teaspoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon chili powder (adjust to your spice preference), 1/4 teaspoon cayenne pepper (optional, for extra heat), and salt to taste.
Heat the butter and oil in a large, heavy-bottomed pan or pot over medium heat. Avoid using a non-stick pan for this as the spices may stick and burn. Add the chopped onions and sauté until they are softened and golden brown, about 8-10 minutes. This step is crucial for developing depth of flavor. Don’t rush this process; low and slow is key.
Now, add the minced garlic and grated ginger. Sauté for another minute until fragrant, being careful not to burn them. Burning the garlic and ginger will result in a bitter taste.
Next, add all the dry spices – garam masala, turmeric, cumin, coriander, chili powder, and cayenne pepper (if using). Stir well and cook for about 30 seconds, allowing the spices to bloom and release their aromas. This toasting of the spices is essential for a truly authentic flavor.
Pour in the crushed tomatoes and tomato puree. Stir well to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become.
Once the sauce has thickened slightly and the flavors have melded, stir in the heavy cream. Add the cream towards the end to prevent it from curdling. Simmer for another 5 minutes, or until the sauce has reached your desired consistency. Season with salt to taste. If the sauce is too thick, you can add a little water to adjust the consistency.
Remove from heat and let the sauce cool slightly before adding it to your cooked chicken. Taste and adjust seasoning as needed before adding the chicken. Your delicious butter chicken sauce is now ready!
Cooking the Chicken
This section details how to perfectly cook the chicken for your Indian Butter Chicken. We’ll be using 1.5 lbs (approximately 680g) of boneless, skinless chicken thighs, cut into 1-inch cubes. Chicken thighs are preferable to breasts as they remain more succulent during cooking.
Begin by marinating the chicken. In a large bowl, combine the chicken cubes with 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon red chili powder (adjust to your spice preference), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure the chicken is thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or preferably, for 2-4 hours to allow the flavors to penetrate deeply.
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet or pot over medium-high heat. Once the oil is hot (it should shimmer), add the marinated chicken in a single layer, avoiding overcrowding the pan. Overcrowding will steam the chicken instead of browning it. Cook the chicken in batches if necessary, ensuring each batch is evenly browned on all sides. This should take approximately 5-7 minutes per batch.
Once the chicken is nicely browned, remove it from the pan and set it aside. Do not discard the flavorful juices left in the pan; these will add depth to the sauce later. If you’re using multiple batches, keep the cooked chicken warm while you cook the remaining batches. You want to achieve a good sear on the chicken, which contributes significantly to the overall flavor of the dish.
Once all the chicken is cooked, return it to the pan with any accumulated juices. At this stage, the chicken is almost ready, but it’s crucial not to overcook it; you want it tender and juicy, not dry. We’ll be incorporating the chicken into the sauce in the next step, where it will simmer gently and finish cooking.
Professional Tip: For extra flavour, consider adding a small chopped onion to the pan along with the chicken during browning. This will add a subtle sweetness and depth to the final dish. Remember to adjust the cooking time slightly if you do this.
Simmering the Sauce with Chicken
Now that your chicken is beautifully cooked and the onions, ginger, and garlic paste have formed a fragrant base, it’s time to bring everything together in a rich and creamy butter chicken sauce. This stage requires patience and gentle simmering to allow the flavors to meld perfectly.
First, add 1 cup of plain yogurt to the pot. Ensure your yogurt is at room temperature to prevent it from curdling. Whisk it gently into the onion and spice mixture, ensuring it’s fully incorporated. This will create a smooth and creamy texture in your final sauce.
Next, stir in 1 teaspoon of turmeric powder, 2 teaspoons of garam masala, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper (or more, to taste). Adjust the spice level according to your preference. If you prefer a milder dish, reduce the amount of cayenne pepper. Alternatively, increase it for a spicier kick.
Now, pour in 1 (28-ounce) can of crushed tomatoes. Use good quality canned tomatoes for the best flavor. Stir well to combine all the ingredients. Add 1 cup of heavy cream (or coconut milk for a lighter version), and 1/2 cup of water. This will adjust the consistency of your sauce. If you prefer a thicker sauce, reduce the amount of water.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 20-25 minutes, stirring occasionally. This slow simmering process allows the flavors to deepen and the chicken to absorb the rich sauce. Do not boil the sauce, as this can cause the yogurt to separate and the sauce to become grainy.
During the simmering process, taste the sauce and adjust the seasoning as needed. You might need to add more salt, garam masala, or cayenne pepper to achieve your desired taste. Remember that the flavors will intensify as the sauce cools, so don’t over-season at this stage.
Once the sauce has thickened to your liking and the chicken is completely coated, remove the pot from the heat. Garnish with fresh cilantro before serving. Your delicious homemade Indian butter chicken is ready to be enjoyed!
Garnish and Plating
The final flourish of your Indian Butter Chicken lies in its garnish and plating. A thoughtfully garnished dish elevates the presentation and enhances the sensory experience, making it even more appealing and delicious. While seemingly minor, this step is crucial for a restaurant-quality finish at home.
Garnishing options abound, but moderation is key. Too much garnish can overwhelm the dish. Aim for a balance of color, texture, and aroma. Start with a generous sprinkle of fresh cilantro, finely chopped. Aim for about 2 tablespoons per serving, providing a vibrant green hue and a fresh, herbaceous note that cuts through the richness of the sauce.
Next, consider adding a touch of creaminess. A dollop of plain yogurt (about 1-2 tablespoons) swirled on top adds visual appeal and a contrasting cool element to the warm, spicy chicken. Ensure your yogurt is of good quality and chilled for the best effect.
For a subtle spice kick, finely sliced green chilies (1-2, depending on spice preference) can be arranged artistically around the chicken. Use caution with chilies, as their heat can be intense. Consider offering them on the side for those who prefer less spice.
Optional garnishes include a sprinkle of garam masala (about ½ teaspoon per serving) for a warm, aromatic touch. A few strands of saffron (a pinch) can add a luxurious golden hue and subtle flavor, but this is more for aesthetic appeal than significant taste impact. Remember to use saffron sparingly, as it’s quite expensive.
Plating is just as important as the garnish. Serve your butter chicken in a shallow bowl or on a wide plate to showcase the vibrant color of the sauce and the tender chicken pieces. Avoid overcrowding the plate. A generous portion of chicken, generously coated in sauce, is sufficient. You can accompany it with a side of basmati rice or naan bread, placed artfully on the plate alongside the chicken.
Consider the overall aesthetic. Use clean, simple plates that complement the dish’s color without overpowering it. You can also add a small bowl of finely chopped onions for those who prefer a raw onion side. Finally, don’t forget the small details: clean plates, polished silverware, and a well-set table can enhance the dining experience significantly.
With careful attention to both garnish and plating, your homemade Indian Butter Chicken will not only taste incredible but also look stunning, impressing your guests and making it a truly memorable meal.
Recommendations
For the best flavor, allow the marinated chicken to rest in the yogurt and spice mixture for at least 4 hours, or preferably overnight in the refrigerator. This allows the spices to penetrate the chicken thoroughly, resulting in a more flavorful and tender final product. Don’t skip this crucial step!
When making the tomato-based sauce, be sure to cook it down until it’s thick and rich. This will give your butter chicken the characteristic creamy texture. Low and slow is key here; patience will be rewarded.
To achieve that signature buttery richness, use good quality butter and don’t be shy with it! A little extra butter towards the end, once the sauce is cooked, will create a more luxurious final product. Consider adding a touch of heavy cream for extra creaminess.
Serving Suggestions: Butter chicken is traditionally served with naan bread, which is perfect for scooping up the delicious sauce. Other excellent accompaniments include basmati rice, roti, or even some simple cucumber raita to balance the richness of the dish.
Storage: Leftover butter chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed to restore moisture.
Complementary Dishes: Consider serving your butter chicken with a side of saag paneer (spinach and cheese curry) for a balanced and flavorful meal. A simple salad with a light vinaigrette can also cut through the richness of the butter chicken.
Nutritional Information (Approximate per serving, variations will occur based on ingredients used): Calories: 450-550; Protein: 30-40g; Fat: 25-35g; Carbohydrates: 20-30g. Please note that this is an estimate and the actual nutritional content may vary depending on the specific ingredients and quantities used. This dish is high in fat and sodium, so enjoy it in moderation as part of a balanced diet.
Important Note: Always ensure your chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to avoid foodborne illness. Adjust spice levels according to your preference. Enjoy!
