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Easy Homemade Butter Chicken: The Ultimate Recipe Guide

Easy Homemade Butter Chicken, the mere mention of it conjures images of creamy, tomato-rich gravy clinging to tender, succulent chicken pieces. Have you ever craved that restaurant-quality Butter Chicken but felt intimidated by the thought of making it at home? Well, fear not! This recipe is designed to bring the authentic flavors of India straight to your kitchen, without the fuss.

Butter Chicken, or Murgh Makhani as it’s traditionally known, boasts a fascinating history. Originating in Delhi in the 1950s, it was a stroke of genius born from repurposing leftover tandoori chicken in a rich, buttery tomato sauce. The result? A culinary masterpiece that quickly gained popularity and spread across the globe.

What makes Easy Homemade Butter Chicken so universally loved? It’s the perfect symphony of flavors and textures. The creamy, slightly sweet, and tangy sauce is an absolute delight, perfectly complementing the tender, marinated chicken. It’s a comforting dish that’s both indulgent and satisfying. Plus, this recipe is surprisingly easy to follow, making it a perfect weeknight meal. Get ready to impress your family and friends with this flavorful and authentic dish!

Easy Homemade Butter Chicken this Recipe

Ingredients:

  • For the Chicken Marinade:
    • 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
    • 1 cup plain yogurt (full-fat or Greek yogurt works best)
    • 2 tablespoons lemon juice
    • 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chili powder (adjust to your spice preference)
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon coriander powder
    • 1/2 teaspoon salt (or to taste)
  • For the Butter Chicken Sauce:
    • 2 tablespoons butter
    • 1 large onion, finely chopped
    • 1 tablespoon ginger-garlic paste
    • 1 (14.5 oz) can crushed tomatoes
    • 1 (8 oz) can tomato sauce
    • 1 cup heavy cream
    • 1/2 cup cashew paste (optional, for extra richness and creaminess)
    • 1 tablespoon garam masala
    • 1 teaspoon red chili powder (adjust to your spice preference)
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon sugar (to balance the acidity)
    • 1/2 teaspoon dried fenugreek leaves (kasuri methi), crushed
    • Salt to taste
    • Fresh cilantro, chopped, for garnish
  • Optional Ingredients:
    • 1 tablespoon vegetable oil (for searing the chicken)
    • A pinch of saffron strands, soaked in warm milk (for added flavor and color)
    • Green chilies, slit, for extra heat

Marinating the Chicken:

Okay, let’s get started! The first step, and a crucial one, is marinating the chicken. This is where the magic happens, infusing the chicken with flavor and making it incredibly tender. Trust me, don’t skip this step!

  1. In a large bowl, combine the chicken cubes, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
  2. Mix everything really well, ensuring that each piece of chicken is nicely coated with the marinade. I like to use my hands for this, but a spoon works just fine too.
  3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours. Ideally, you want to marinate it for 4-6 hours, or even overnight for the best flavor. The longer it marinates, the more flavorful and tender the chicken will be.

Preparing the Butter Chicken Sauce:

While the chicken is happily marinating away, let’s move on to the star of the show – the butter chicken sauce! This is where all the rich, creamy, and aromatic flavors come together to create that signature butter chicken taste.

  1. Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Make sure the butter doesn’t burn!
  2. Add the finely chopped onion and sauté until it’s softened and lightly golden brown. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking. The onions are the base of the flavor, so don’t rush this step.
  3. Add the ginger-garlic paste and sauté for another minute until fragrant. Be careful not to burn the ginger-garlic paste, as it can become bitter.
  4. Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
  5. Add the garam masala, red chili powder, cumin powder, coriander powder, and sugar. Stir everything together and bring the sauce to a simmer.
  6. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 20-30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the better the flavor will be!
  7. If you’re using cashew paste, add it to the sauce during the last 10 minutes of simmering. Stir it in well to ensure it’s fully incorporated. The cashew paste adds a wonderful richness and creaminess to the sauce.
  8. Once the sauce has simmered, use an immersion blender or transfer it to a regular blender (be careful when blending hot liquids!) and blend until smooth. This step is optional, but it creates a silky-smooth texture that’s characteristic of butter chicken. If you prefer a chunkier sauce, you can skip this step.
  9. Return the blended sauce to the pot.

Cooking the Chicken:

Now it’s time to cook the marinated chicken. You have a couple of options here. You can either pan-fry it or bake it. I personally prefer pan-frying for a slightly charred flavor, but baking is a healthier option.

Pan-Frying the Chicken:

  1. Heat the vegetable oil (if using) in a large skillet over medium-high heat.
  2. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
  3. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and lightly browned. Make sure the internal temperature reaches 165°F (74°C).
  4. Remove the cooked chicken from the skillet and set aside.

Baking the Chicken:

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Arrange the marinated chicken in a single layer on the baking sheet.
  4. Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned. Again, make sure the internal temperature reaches 165°F (74°C).

Bringing it All Together:

We’re almost there! Now it’s time to combine the cooked chicken with the delicious butter chicken sauce and finish it off with a touch of cream and fenugreek leaves.

  1. Add the cooked chicken to the pot with the butter chicken sauce.
  2. Stir well to coat the chicken evenly with the sauce.
  3. Pour in the heavy cream and stir gently to combine.
  4. Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the sauce. This adds a unique and aromatic flavor that’s essential to butter chicken.
  5. Simmer the butter chicken for another 5-10 minutes, allowing the flavors to meld together.
  6. Taste and adjust the seasoning as needed. You may want to add more salt, red chili powder, or sugar to your liking.
  7. If you’re using saffron strands, add them now for a touch of color and flavor.

Serving:

Finally, the moment we’ve all been waiting for! It’s time to serve your homemade butter chicken. This dish is best served hot with rice, naan bread, or roti. Garnish with fresh cilantro for a pop of color and flavor.

  1. Serve the butter chicken hot over a bed of cooked rice, naan bread, or roti.
  2. Garnish with fresh cilantro, chopped.
  3. Optionally, you can add a dollop of cream or a drizzle of melted butter for extra richness.
  4. Enjoy!

Tips and Variations:

  • Spice Level: Adjust the amount of red chili powder to your spice preference. If you like it mild, use less. If you like it hot, use more or add some slit green chilies.
  • Creaminess: For an even creamier sauce, you can add more heavy cream or use a combination of heavy cream and half-and-half.
  • Cashew Paste: If you don’t have cashew paste, you can substitute it with almond paste or skip it altogether. The sauce will still be delicious.
  • Vegetarian Option: To make a vegetarian version, substitute the chicken with paneer (Indian cheese) or tofu.
  • Slow Cooker: You can also make butter chicken in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Freezing: Butter chicken freezes well. Allow it to cool completely before transferring it to an

    Easy Homemade Butter Chicken

    Conclusion:

    And there you have it! This Easy Homemade Butter Chicken recipe is truly a game-changer. I know, I know, there are a million butter chicken recipes out there, but trust me on this one. The depth of flavor, the creamy texture, and the sheer simplicity of the process make it a must-try for anyone craving authentic Indian comfort food without spending hours in the kitchen. It’s the kind of dish that will impress your family and friends, and leave them begging for the recipe.

    But why is it a must-try? It’s more than just a delicious meal; it’s an experience. The aromatic spices fill your kitchen, creating a warm and inviting atmosphere. The tender chicken, simmered in that rich, tomato-based sauce, is simply divine. And the best part? You control the ingredients, ensuring a healthier and more flavorful dish than you’d ever get from takeout. Forget ordering in; this Easy Homemade Butter Chicken is ready faster and tastes infinitely better!

    Now, let’s talk serving suggestions and variations. I personally love serving this butter chicken with freshly cooked basmati rice and warm naan bread for dipping. The rice soaks up all that delicious sauce, and the naan is perfect for scooping up every last bit. For a complete meal, consider adding a side of raita (a yogurt-based condiment) and a simple cucumber salad.

    But don’t feel limited by my suggestions! This recipe is incredibly versatile. If you’re looking for a vegetarian option, you can easily substitute the chicken with paneer (Indian cheese) or even chickpeas. Just adjust the cooking time accordingly. For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili to the sauce. And if you prefer a sweeter butter chicken, you can add a touch more honey or sugar.

    Serving Suggestions:

    • Basmati Rice
    • Naan Bread
    • Raita
    • Cucumber Salad

    Variations:

    • Substitute chicken with paneer or chickpeas for a vegetarian option.
    • Add cayenne pepper or chili for extra spice.
    • Add more honey or sugar for a sweeter taste.
    • Garnish with fresh cilantro or a dollop of cream.

    I’ve made this recipe countless times, and I’m always amazed at how easy it is to customize to my liking. Sometimes I add a splash of cream at the end for extra richness, and other times I throw in some roasted vegetables for added nutrition. The possibilities are endless!

    So, what are you waiting for? It’s time to gather your ingredients and give this Easy Homemade Butter Chicken recipe a try. I promise you won’t be disappointed. It’s a guaranteed crowd-pleaser that will quickly become a staple in your household.

    And most importantly, I want to hear about your experience! Did you try any variations? What did you serve it with? What did your family and friends think? Share your photos and comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy your delicious, homemade butter chicken!

    Easy Homemade Butter Chicken: The Ultimate Recipe Guide

    Rich, creamy Butter Chicken with tender marinated chicken in a flavorful tomato sauce. An easy-to-make classic Indian dish!

    Save This Recipe
    Prep Time20 minutes
    Cook Time50 minutes
    Total Time70 minutes
    Yield6-8 servings
    👨‍🍳By: Lana
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Spice Level: Adjust the amount of red chili powder to your spice preference. Add slit green chilies for extra heat.
    • Creaminess: For an even creamier sauce, you can add more heavy cream or use a combination of heavy cream and half-and-half.
    • Cashew Paste: If you don’t have cashew paste, you can substitute it with almond paste or skip it altogether.
    • Vegetarian Option: To make a vegetarian version, substitute the chicken with paneer (Indian cheese) or tofu.
    • Slow Cooker: You can also make butter chicken in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
    • Freezing: Butter chicken freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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