Indian Butter Chicken Recipe

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

Yogurt: Used for marinating the chicken, it helps tenderize and add flavor.

Butter: Adds richness and a silky texture to the sauce.

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

Heavy cream: Creates a creamy and luxurious sauce.

Garam masala: A blend of spices that gives the dish its distinctive Indian flavor.

Cumin: Adds a warm, earthy flavor to the dish.

Coriander: Provides a citrusy and slightly sweet note.

Turmeric: Adds color and a subtle earthy flavor.

Chili powder: Brings a bit of heat to the dish.

Salt: Enhances all the flavors in the dish.

Garlic: Adds a pungent and aromatic flavor.

Ginger: Provides a warm and spicy undertone.

When marinating the chicken, ensure that each piece is thoroughly coated with the yogurt and spice mixture. This not only helps in tenderizing the meat but also allows the flavors to penetrate deeply. For an even richer taste, consider marinating the chicken overnight in the refrigerator.

• chicken breast - Substitute with tofu: For a vegetarian option, tofu can absorb the flavors of the marinade well.

• yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness that complements the spices.

• butter - Substitute with ghee: Ghee has a richer flavor and is traditionally used in Indian cooking.

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

• heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that provides a similar richness.

• garam masala - Substitute with curry powder: Curry powder can mimic the complex flavors of garam masala.

• cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor.

• coriander - Substitute with ground fennel: Ground fennel offers a sweet and slightly citrusy flavor.

• turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a smoky flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile.

• Allow the Indian butter chicken to cool to room temperature before storing. This prevents condensation and keeps the dish from becoming soggy.
• Transfer the chicken into an airtight container. Make sure the container is clean and dry to avoid any contamination.
• For short-term storage, place the container in the refrigerator. The butter chicken will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Portion the butter chicken into smaller containers or freezer bags. This makes it easier to thaw only what you need.
• Label the containers with the date of preparation. This helps you keep track of how long the butter chicken has been stored.
• When ready to reheat, thaw the butter chicken in the refrigerator overnight if frozen.
• Reheat the butter chicken on the stovetop over medium heat. Add a splash of heavy cream or water to maintain its creamy consistency.
• Alternatively, you can reheat in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Avoid reheating multiple times. Only reheat the portion you plan to consume to maintain the best flavor and texture.
• Serve the reheated butter chicken with fresh naan or rice to enjoy its rich and creamy goodness.

• For the stovetop method, place the leftover Indian butter chicken in a saucepan over medium heat. Add a splash of water or heavy cream to maintain its creamy consistency. Stir occasionally until it's heated through, usually about 5-7 minutes.

• To reheat in the microwave, transfer the Indian butter chicken to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For oven reheating, preheat your oven to 350°F (175°C). Place the Indian butter chicken in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.

• If you have a slow cooker, you can reheat the Indian butter chicken on the low setting. Transfer the dish to the slow cooker, cover, and heat for 1-2 hours, stirring occasionally.

• For those with an air fryer, preheat it to 350°F (175°C). Place the Indian butter chicken in an air fryer-safe dish and heat for about 10 minutes, stirring halfway through to ensure even heating.

• Large skillet: Used for cooking the marinated chicken and simmering the sauce.

• Mixing bowl: Used for marinating the chicken with yogurt, garlic, ginger, and spices.

• Measuring cups: Used for measuring the yogurt, tomato puree, and heavy cream.

• Measuring spoons: Used for measuring the spices and salt.

• Knife: Used for cutting the chicken breast into bite-sized pieces and mincing the garlic and ginger.

• Cutting board: Used as a surface for cutting the chicken and mincing the garlic and ginger.

• Spatula: Used for stirring the chicken and sauce while cooking.

• Serving spoon: Used for serving the butter chicken with naan or rice.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

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

Cook in batches: If doubling the recipe, cook the chicken in batches to ensure even cooking.

Pre-measure spices: Measure out all spices beforehand and store them in small bowls or containers.

Utilize a food processor: Use a food processor to quickly blend the tomato puree and other ingredients.