The Most Amazing Butter Chicken Recipe | Rich and Creamy Curry

Discover the most amazing Butter Chicken recipe! Juicy chicken thighs in a rich, creamy curry sauce that's bursting with flavors. Perfect for a comforting and delicious dinner.

Rich and Creamy Sauce: The secret to the luxurious taste of this butter chicken lies in its sauce, made with a blend of crushed tomatoes, heavy cream, and a mix of aromatic spices like garam masala, cumin, and turmeric. This creates a smooth and velvety texture that's bursting with flavor.

Perfect for Meal Prep: Butter chicken is an excellent choice for meal prep. It tastes even better the next day as the flavors continue to meld. It also freezes well, making it a convenient and delicious option for future meals.

FAQs

1. What makes Butter Chicken unique compared to other curries? Butter Chicken is known for its rich, creamy, and mildly spiced tomato-based sauce, making it a favorite among those who enjoy a milder curry flavor.

2. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. However, thighs are preferred for their juiciness and flavor. If using breasts, be careful not to overcook them.

3. How do I adjust the spice level? To make it spicier, increase the amount of Kashmiri red chili powder or add more cayenne pepper. For a milder dish, reduce these spices.

4. What is the best way to marinate the chicken? Marinate the chicken in the yogurt-spice mixture for at least 30 minutes, but for best results, let it marinate overnight in the refrigerator.

5. Can I use Greek yogurt instead of full-fat yogurt? Yes, Greek yogurt can be used as a substitute. It may give a slightly thicker texture to the marinade.

6. Is there a dairy-free option for this recipe? You can substitute heavy cream with coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious.

7. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

8. Can I freeze Butter Chicken? Yes, Butter Chicken freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

9. What sides go well with Butter Chicken? Steamed basmati rice, naan bread, or roti are traditional accompaniments. You can also serve it with a fresh green salad or sautéed vegetables.

10. How do I prevent the sauce from curdling when adding cream? Ensure the sauce is not boiling when you add the cream. Stir continuously and gradually to incorporate the cream smoothly.

11. Can I use canned tomatoes instead of fresh? Yes, canned crushed tomatoes are used in this recipe and work perfectly, adding to the sauce’s richness and consistency.

12. What if I don’t have garam masala? You can make a quick mix using ground cinnamon, cloves, cumin, coriander, and cardamom to substitute for garam masala.

13. How do I make the sauce thicker? To thicken the sauce, simmer it for a longer time after adding the cream. You can also mix a little cornstarch with water and add it to the sauce.

14. Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sear the chicken and prepare the sauce as directed, then transfer to a slow cooker and cook on low for 4-5 hours.

15. How can I reduce the cooking time? Using pre-cooked chicken or preparing the sauce ahead of time can help reduce the cooking time significantly for a quick meal.

Watch the video tutorial

The Most Amazing Butter Chicken Recipe

Serving: 4-6 servings
Prep Time: 15 minutes (plus marinating time)
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Chicken Marinade:

1 cup full-fat yogurt
1 tablespoon garam masala
1 tablespoon kosher salt
2 lbs boneless, skinless chicken thighs, cut into pieces
1/2 lemon, juiced
1 teaspoon Kashmiri red chili powder or a mix of 1 teaspoon smoked paprika with 1/8 teaspoon cayenne pepper

For the Butter Chicken Curry:

2 tablespoons vegetable oil
1 yellow onion, diced
2 teaspoons ginger, finely minced
6 cloves garlic, sliced
1 teaspoon Kashmiri red chili powder or a mix of 1 teaspoon smoked paprika with 1/8 teaspoon cayenne pepper
2 teaspoons ground cumin
1 tablespoon garam masala
1 1/2 teaspoons turmeric powder
1 (15 oz) can crushed tomatoes
1 cup water, divided
1 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons unsalted butter
Steamed rice, for serving
Fresh cilantro, for garnish

Instructions

Marinate the Chicken:
- In a medium bowl, whisk together the yogurt, lemon juice, garam masala, Kashmiri chili powder, and salt.
- Toss the chicken thighs in the marinade until fully coated.
- Cover and refrigerate for at least 30 minutes, preferably overnight.
Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat until hot.
- Add the marinated chicken in batches, searing for 2-3 minutes on each side until browned. Remove and set aside.
Prepare the Curry Base:
- In the same pan, reduce heat to medium and add a bit more oil if needed.
- Add diced onions, minced ginger, and sliced garlic. Sauté for 2-3 minutes until softened.
- Add 1/2 cup of water to deglaze the pan and loosen the fond (the brown bits stuck to the bottom). Allow the water to evaporate.
Build the Curry:
- Stir in the chili powder, cumin, garam masala, and turmeric, and toast for 1-2 minutes until fragrant.
- Add the crushed tomatoes and the remaining 1/2 cup of water, stirring to combine.
- Let the sauce simmer for 5-8 minutes until it thickens and reduces slightly.
Finish the Dish:
- Return the seared chicken to the pan, stirring to coat with the sauce. Simmer for 3-5 minutes to heat through.
- Stir in the heavy cream, cooking until the sauce thickens. Bring to a light simmer, then reduce the heat to low and simmer gently for 3-4 minutes, stirring often.
- Turn off the heat and stir in the butter until melted and well incorporated. Season to taste with salt.
Serve:
- Serve the butter chicken over steamed rice.
- Garnish with fresh cilantro.

Additional Notes

Marinating Time: For the best flavor, marinate the chicken overnight.
Spice Adjustments: Adjust the heat level by varying the amount of cayenne pepper.
Serving Suggestion: This dish pairs beautifully with naan or basmati rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Nutrition Facts (Per Serving)

Calories: 520
Total Fat: 36g
- Saturated Fat: 18g
Cholesterol: 175mg
Sodium: 1180mg
Total Carbohydrates: 16g
- Dietary Fiber: 2g
- Sugars: 7g
Protein: 32g

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