Indian Butter Chicken Recipe

Chicken breast: Cut into cubes, this is the main protein of the dish.

Plain yogurt: Used for marinating the chicken, adding tenderness and flavor.

Butter: Provides a rich, creamy base for the sauce.

Tomato puree: Forms the foundation of the sauce, giving it a deep, robust flavor.

Garam masala: A blend of spices that adds warmth and complexity.

Ground cumin: Adds a nutty, earthy flavor to the dish.

Ground coriander: Contributes a citrusy, slightly sweet note.

Chili powder: Provides a bit of heat to balance the richness of the sauce.

Salt: Enhances all the flavors in the dish.

Heavy cream: Creates a luxurious, creamy texture.

Minced garlic: Adds a pungent, aromatic quality.

Minced ginger: Offers a fresh, zesty kick.

To achieve a richer flavor, toast the garam masala, ground cumin, ground coriander, and chili powder in a dry pan over medium heat for a few minutes before adding them to the marinade. This will help release their essential oils and enhance the overall taste of the 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.

• butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, which is traditional in Indian cooking.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and can be cooked down to achieve the same consistency as tomato puree.

• garam masala - Substitute with curry powder: Curry powder has a different flavor profile but can provide a similar depth of flavor in a pinch.

• ground cumin - Substitute with cumin seeds: Toast and grind cumin seeds to release their oils and achieve a similar flavor.

• ground coriander - Substitute with cilantro: Fresh cilantro can provide a similar citrusy note, though the flavor will be slightly different.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color, though it is less spicy.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, complementing the spices well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is less aromatic and slightly different in flavor.

• Allow the Indian butter chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled chicken into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Label each container with the date of preparation. This ensures you use the oldest portions first, maintaining freshness.
• Store the containers in the refrigerator if you plan to consume the butter chicken within 3-4 days. For longer storage, place the containers in the freezer.
• When freezing, ensure there's a small gap between the food and the lid to allow for expansion. This prevents the container from cracking.
• To reheat, thaw the butter chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken in a skillet over medium heat, stirring occasionally. Add a splash of heavy cream or water if the sauce has thickened too much.
• Alternatively, you can reheat in the microwave. Place the butter chicken in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until heated through.
• Always ensure the chicken is piping hot before serving to ensure food safety.
• Serve the reheated Indian butter chicken with fresh rice or naan to enjoy the full experience.

• Stovetop Method:

  1. Place the leftover Indian Butter Chicken in a saucepan or skillet.
  2. Add a splash of water or chicken broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.
  4. Adjust the seasoning if necessary and serve hot with rice or naan.

• Microwave Method:

  1. Transfer the Indian Butter Chicken to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap (leaving a small vent for steam to escape).
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute increments until the chicken is hot and the sauce is steaming.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Indian 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 and the sauce is bubbling.
  4. Stir halfway through the reheating process to ensure even heating.
  5. Remove from the oven and let it sit for a couple of minutes before serving.

• Slow Cooker Method:

  1. Transfer the Indian Butter Chicken to your slow cooker.
  2. Add a splash of water or chicken broth to keep the sauce from thickening too much.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve hot with rice or naan.

• Sous Vide Method:

  1. Place the Indian Butter Chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Once heated through, carefully remove the bag, open it, and serve the chicken hot with rice or naan.

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

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

• Measuring spoons: Used to measure out the spices accurately.

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

• Spatula: Used to stir the ingredients while cooking.

• Knife: Used to cut the chicken breast into cubes.

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

• Garlic press: Used to mince the garlic.

• Grater: Used to mince the ginger.

• Serving spoon: Used to serve the butter chicken with rice or naan.

Marinate in advance: Prepare the chicken marinade 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.

Ready-made tomato puree: Use canned or jarred tomato puree instead of making it from scratch.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer while multitasking: Let the sauce simmer while you prepare rice or naan to maximize efficiency.