Homemade Butter Chicken is a dish that brings the rich flavors of Indian cuisine right to your kitchen. This creamy, spiced delight has a fascinating history, originating from the bustling streets of Delhi in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who combined leftover chicken with a luscious tomato-based sauce, and the rest is culinary history. Today, Homemade Butter Chicken is beloved worldwide for its tender chicken pieces enveloped in a velvety sauce that strikes the perfect balance between savory and sweet.
People adore this dish not only for its incredible taste but also for its comforting texture. The combination of spices creates a warm, inviting aroma that fills your home, making it an ideal meal for family gatherings or cozy nights in. Plus, it’s surprisingly easy to prepare, allowing you to impress your guests without spending hours in the kitchen. Join me as we dive into the delightful world of Homemade Butter Chicken and discover how to create this iconic dish that will surely become a favorite in your household!
Ingredients:
- For the Chicken Marinade:
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar (optional, to balance acidity)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Preparing the Chicken Marinade
- In a large mixing bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the flavors to penetrate the chicken and makes it tender.
Cooking the Chicken
- After marinating, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Spread the marinated chicken pieces in a single layer on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges. You can also grill the chicken on a barbecue for a smoky flavor.
- Once cooked, remove the chicken from the oven and set aside. You can also chop it into smaller pieces if desired.
Preparing the Butter Chicken Sauce
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent and golden brown, about 5-7 minutes.
- Add the minced garlic and grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the crushed tomatoes and stir well. Allow the mixture to simmer for about 10 minutes, stirring occasionally. This helps to cook down the tomatoes and intensify the flavors.
- After the tomatoes have simmered, add the heavy cream to the skillet. Stir until the cream is fully incorporated, creating a rich and creamy sauce.
- Season the sauce with sugar (if using), garam masala, ground cumin, and salt to taste. Let the sauce simmer for another 5-10 minutes, allowing the flavors to meld together.
Combining Chicken and Sauce
- Once the sauce is ready, add the cooked chicken pieces to the skillet. Stir gently to coat the chicken in the sauce, ensuring every piece is covered.
- Let the chicken simmer in the sauce for an additional 5 minutes. This allows the chicken to absorb some of the sauce’s flavors.
- Before serving, taste the butter chicken and adjust the seasoning if necessary. You can add more salt, sugar, or spices according to your preference.
Serving the Butter Chicken
- To serve, ladle the butter chicken into bowls or onto plates. Garnish with freshly chopped cilantro for a burst of color and flavor.
- This dish pairs beautifully with basmati rice or naan bread. Serve it alongside a side of cucumber raita or a simple
Conclusion:
If you’re looking for a dish that embodies the essence of comfort food while also impressing your family and friends, then this Homemade Butter Chicken recipe is an absolute must-try! The rich, creamy sauce combined with tender chicken pieces creates a symphony of flavors that will transport your taste buds straight to India. Not only is it delicious, but it’s also surprisingly easy to make, making it perfect for both weeknight dinners and special occasions.
To elevate your dining experience, consider serving your butter chicken with fluffy basmati rice or warm naan bread. The rice will soak up the luscious sauce, while the naan is perfect for scooping up every last bit of that delectable dish. For a complete meal, you might also want to add a side of sautéed vegetables or a fresh cucumber salad to balance the richness of the butter chicken. If you’re feeling adventurous, try adding a sprinkle of fresh cilantro or a squeeze of lime juice just before serving to brighten up the flavors even more.
One of the best things about this Homemade Butter Chicken recipe is its versatility. You can easily customize it to suit your taste preferences. If you prefer a spicier kick, feel free to add more chili powder or fresh green chilies. For a vegetarian version, substitute the chicken with paneer or chickpeas, and you’ll still enjoy that creamy, flavorful sauce that makes this dish so special. You can also experiment with different spices or add ingredients like spinach or bell peppers for an extra nutritional boost.
I genuinely encourage you to give this recipe a try. I promise you won’t be disappointed! Cooking can be a wonderful way to express creativity, and this butter chicken is a fantastic canvas for your culinary skills. Once you’ve made it, I’d love to hear about your experience. Did you stick to the original recipe, or did you make your own variations? Sharing your journey not only inspires others but also creates a community of food lovers who can exchange tips and ideas.
So, roll up your sleeves, gather your ingredients, and dive into the world of flavors with this Homemade Butter Chicken. I can’t wait for you to taste it and share your thoughts! Happy cooking!
Homemade Butter Chicken: A Simple Recipe for Authentic Flavor
Enjoy a rich and creamy Butter Chicken made with tender marinated chicken thighs simmered in a flavorful tomato and cream sauce. Perfectly spiced and garnished with fresh cilantro, this dish is a delightful addition to any meal, best served with basmati rice or naan.
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar (optional, to balance acidity)
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large mixing bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- After marinating, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
- Spread the marinated chicken pieces in a single layer on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges. Alternatively, grill the chicken for a smoky flavor.
- Once cooked, remove the chicken from the oven and set aside.
- In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent and golden brown, about 5-7 minutes.
- Add the minced garlic and grated ginger to the skillet. Sauté for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and stir well. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- After the tomatoes have simmered, add the heavy cream to the skillet. Stir until fully incorporated.
- Season the sauce with sugar (if using), garam masala, ground cumin, and salt to taste. Let the sauce simmer for another 5-10 minutes.
- Add the cooked chicken pieces to the skillet. Stir gently to coat the chicken in the sauce.
- Let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.
- Taste the butter chicken and adjust the seasoning if necessary.
- Ladle the butter chicken into bowls or onto plates. Garnish with freshly chopped cilantro.
- Serve with basmati rice or naan bread, and enjoy!
Notes
- For a spicier dish, increase the amount of chili powder in the marinade.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
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