Easy Homemade Butter Chicken, a dish so rich and flavorful, it’s practically a hug in a bowl. Have you ever craved that creamy, tomatoey goodness but felt intimidated by the thought of making it from scratch? Well, fear not! This recipe demystifies the process, bringing the authentic taste of butter chicken to your kitchen with surprisingly simple steps.
Butter chicken, or murgh makhani, has a fascinating history. Born in the kitchens of Delhi in the 1950s, it was a stroke of genius by chefs looking to repurpose leftover tandoori chicken. They simmered it in a luscious tomato-based sauce enriched with butter and cream, creating a dish that quickly became a global sensation. Its popularity stems from its incredible balance of flavors: the smoky char of the chicken, the tangy sweetness of the tomatoes, and the luxurious richness of the cream and butter. It’s a symphony of textures too, with tender chicken pieces swimming in a velvety smooth sauce.
What makes easy homemade butter chicken so beloved is its versatility and comforting nature. It’s perfect for a cozy weeknight dinner, yet elegant enough to serve to guests. Plus, the aroma that fills your home as it simmers is simply irresistible. This recipe is designed to be approachable for cooks of all skill levels, ensuring that you can enjoy restaurant-quality butter chicken without the fuss. So, let’s embark on this culinary adventure and create a dish that will undoubtedly become a family favorite!
Ingredients:
- For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain yogurt (full-fat recommended for best flavor)
- 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 (unsalted)
- 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 nuts (soaked in warm water for at least 30 minutes, then drained)
- 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:
- 1 tablespoon vegetable oil (for searing the chicken)
- A pinch of saffron strands (soaked in 2 tablespoons of warm milk for 30 minutes, for added flavor and color)
- Naan bread or rice, for serving
Marinating the Chicken:
Okay, let’s get started! The first step, and a crucial one for tender and flavorful chicken, is the marinade. Trust me, don’t skip this step!
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix everything really well until you have a smooth and creamy marinade.
- Add the chicken cubes to the marinade. Make sure each piece is well coated. Use your hands (it’s the best way!) or a spoon to ensure the marinade gets into every nook and cranny.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. Ideally, you want to marinate it for 2-4 hours, or even overnight for the most intense flavor. The longer it marinates, the more tender and flavorful the chicken will be.
Preparing the Butter Chicken Sauce:
While the chicken is marinating, let’s get started on the star of the show: the butter chicken sauce! This is where all the magic happens.
- Soak the cashew nuts in warm water for at least 30 minutes. This will soften them and make them easier to blend, resulting in a smoother and creamier sauce.
- Heat the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter is melted and shimmering, add the finely chopped onion.
- Sauté the onion until it’s softened and lightly golden brown. This usually takes about 5-7 minutes. Stir frequently to prevent burning. We want that lovely caramelized onion flavor!
- Add the ginger-garlic paste to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in the crushed tomatoes and tomato sauce. Stir well to combine everything. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- While the sauce is simmering, drain the soaked cashew nuts. Add them to a blender or food processor along with about 1/4 cup of water. Blend until you have a smooth and creamy paste.
- After the sauce has simmered for 15-20 minutes, remove it from the heat. Carefully pour the sauce into the blender (or use an immersion blender directly in the pot). Blend until the sauce is completely smooth and creamy. This step is essential for achieving that signature butter chicken texture.
- Pour the blended sauce back into the pot. Stir in the cashew paste, garam masala, red chili powder, cumin powder, coriander powder, and sugar. Mix well to combine.
- Add the heavy cream to the sauce and stir gently. Be careful not to boil the sauce after adding the cream, as it can curdle.
- Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the sauce. This adds a unique and aromatic flavor that is characteristic of butter chicken.
- Season the sauce with salt to taste. Remember that the saltiness of the tomatoes can vary, so start with a little and add more as needed.
- If you’re using saffron, add the saffron-infused milk to the sauce. This will enhance the flavor and add a beautiful golden hue.
- Simmer the sauce over low heat for another 10-15 minutes, stirring occasionally, to allow the flavors to develop further.
Cooking the Chicken:
Now it’s time to cook the marinated chicken. You have a couple of options here: pan-frying or baking. I personally prefer pan-frying for a slightly charred and smoky flavor, but baking is a healthier alternative.
Pan-Frying the Chicken:
- Heat the vegetable oil (if using) in a large skillet or frying pan over medium-high heat.
- Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
- Sear the chicken on all sides until it’s nicely browned and cooked through. This usually takes about 5-7 minutes per batch.
- Remove the cooked chicken from the skillet and set aside.
Baking the Chicken:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Arrange the marinated chicken in a single layer on the baking sheet.
- Bake for 15-20 minutes, or until the chicken is cooked through and slightly browned.
Bringing it All Together:
The final step is to combine the cooked chicken with the luscious butter chicken sauce. This is where everything comes together to create that unforgettable flavor.
- Add the cooked chicken to the pot of butter chicken sauce. Stir gently to coat the chicken evenly with the sauce.
- Simmer the chicken in the sauce for another 5-10 minutes, allowing the flavors to meld together.
- Taste the butter chicken and adjust the seasoning if needed. You may want to add a little more salt, sugar, or red chili powder to suit your taste.
Serving:
And that’s it! Your homemade butter chicken is ready to be served. Get ready for some serious deliciousness!
- Garnish the butter chicken with fresh cilantro, chopped.
- Serve hot with naan bread or rice. Basmati rice is a classic choice.
- Enjoy! This dish is best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 3 days.
Tips and Variations:
- Spice Level: Adjust the amount of red chili powder to control the spiciness of the dish. If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether. For a spicier dish, add a pinch of cayenne pepper.
- Creaminess: For an even richer and creamier sauce, you can add a tablespoon or two of butter at the end of cooking.
- Vegetarian Option: To make a vegetarian version of butter chicken, substitute the chicken with paneer (Indian cheese) or tofu.
- Smoked Paprika: Adding a teaspoon of smoked paprika to the sauce can enhance the smoky flavor.
- Lemon Juice: A squeeze of fresh lemon juice at the end can brighten the flavors of the dish.
- Slow Cooker: You can also make butter chicken in a slow cooker. Simply combine all the ingredients in
Conclusion:
So, 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 simplicity combined with the incredible depth of flavor makes it a weeknight winner. It’s creamy, comforting, and bursting with aromatic spices that will transport you straight to your favorite Indian restaurant – all without the hefty price tag or the need for a reservation!
What makes this recipe a must-try? First, it’s genuinely easy. We’re talking minimal prep time and straightforward instructions. Even if you’re a beginner in the kitchen, you can absolutely nail this. Second, the flavor is phenomenal. The combination of ginger, garlic, garam masala, and other spices creates a symphony of tastes that will tantalize your taste buds. And third, it’s customizable! You can adjust the spice level to your liking, making it perfect for the whole family.
But the best part? It’s incredibly versatile. Serve it over fluffy basmati rice for a classic pairing, or try it with naan bread for dipping up every last drop of that delicious sauce. For a healthier option, serve it with cauliflower rice or quinoa. You can even use the butter chicken as a filling for wraps or tacos!
Here are a few serving suggestions and variations to get you started:
* Spice it up! Add a pinch of cayenne pepper or a chopped chili pepper for an extra kick.
* Make it vegetarian! Substitute the chicken with paneer (Indian cheese) or tofu for a delicious vegetarian option.
* Add some veggies! Toss in some bell peppers, onions, or spinach for added nutrients and flavor.
* Creamy Dreamy: For an even richer sauce, stir in a tablespoon of heavy cream or cashew cream at the end.
* Lemon Zest: A squeeze of fresh lemon juice and a sprinkle of lemon zest brightens the dish.I truly believe that this Easy Homemade Butter Chicken will become a staple in your recipe rotation. It’s the perfect dish for a cozy night in, a family gathering, or even a potluck. It’s guaranteed to impress your friends and family with its authentic flavor and ease of preparation.
I’m so excited for you to try this recipe! Once you do, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below! Your feedback helps me improve the recipe and inspires other readers to give it a try.
Don’t be intimidated by the list of ingredients – most of them are pantry staples. And remember, cooking is all about experimenting and having fun! So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise, you won’t be disappointed. Happy cooking! I can’t wait to hear all about your Easy Homemade Butter Chicken adventures!
Easy Homemade Butter Chicken: The Ultimate Recipe Guide
Tender chicken simmered in a rich, creamy tomato-based sauce, infused with aromatic spices and a touch of sweetness. Serve with naan or rice for a comforting and flavorful meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 cup plain yogurt (full-fat recommended for best flavor)
- 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)
- 2 tablespoons butter (unsalted)
- 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 nuts (soaked in warm water for at least 30 minutes, then drained)
- 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)
- 1 tablespoon vegetable oil (for searing the chicken)
- A pinch of saffron strands (soaked in 2 tablespoons of warm milk for 30 minutes, for added flavor and color)
- Naan bread or rice, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well. Add chicken cubes and coat thoroughly. Cover and refrigerate for at least 30 minutes (ideally 2-4 hours or overnight).
- Prepare the Cashews: Soak cashew nuts in warm water for at least 30 minutes. Drain before using.
- Sauté Aromatics: Heat butter in a large pot or Dutch oven over medium heat. Add onion and sauté until softened and lightly golden brown (5-7 minutes). Add ginger-garlic paste and sauté for another minute until fragrant.
- Simmer the Sauce: Pour in crushed tomatoes and tomato sauce. Stir well and bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.
- Blend the Sauce: Drain the soaked cashews. Add them to a blender or food processor along with about 1/4 cup of water. Blend until you have a smooth and creamy paste.
- Blend the Sauce: After the sauce has simmered for 15-20 minutes, remove it from the heat. Carefully pour the sauce into the blender (or use an immersion blender directly in the pot). Blend until the sauce is completely smooth and creamy.
- Combine and Season: Pour the blended sauce back into the pot. Stir in the cashew paste, garam masala, red chili powder, cumin powder, coriander powder, and sugar. Mix well.
- Add Cream and Fenugreek: Add heavy cream to the sauce and stir gently. Crush dried fenugreek leaves between your palms and add them to the sauce.
- Simmer and Adjust: Season the sauce with salt to taste. If using saffron, add the saffron-infused milk. Simmer over low heat for another 10-15 minutes, stirring occasionally.
- Cook the Chicken (Pan-Frying): Heat vegetable oil (if using) in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if needed). Sear on all sides until browned and cooked through (5-7 minutes per batch). Remove and set aside.
- Cook the Chicken (Baking): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange marinated chicken in a single layer on the baking sheet. Bake for 15-20 minutes, or until the chicken is cooked through and slightly browned.
- Combine Chicken and Sauce: Add the cooked chicken to the pot of butter chicken sauce. Stir gently to coat the chicken evenly.
- Final Simmer: Simmer the chicken in the sauce for another 5-10 minutes, allowing the flavors to meld together.
- Adjust Seasoning: Taste the butter chicken and adjust the seasoning if needed (salt, sugar, or red chili powder).
- Serve: Garnish with fresh cilantro, chopped. Serve hot with naan bread or rice.
Notes
- Spice Level: Adjust the amount of red chili powder to control the spiciness.
- Creaminess: For a richer sauce, add a tablespoon or two of butter at the end.
- Vegetarian Option: Substitute chicken with paneer or tofu.
- Smoked Paprika: Add a teaspoon of smoked paprika for a smoky flavor.
- Lemon Juice: A squeeze of fresh lemon juice at the end can brighten the flavors.
- Slow Cooker: You can also make butter chicken in a slow cooker. Simply combine all the ingredients in
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