introduction
Butter Chicken is a beloved dish that hails from India, known for its creamy sauce and tender chicken. This dish combines spices and yogurt to create a rich and flavorful experience. It’s perfect for family dinners, special occasions, or whenever you crave a taste of something delicious.
why make this recipe
You should make Butter Chicken because it’s surprisingly easy to prepare and offers a delightful explosion of flavors. The combination of spices, yogurt, and cream makes it a comfort food favorite. Plus, when served with rice or naan, it turns into a complete meal that everyone will enjoy.
how to make Seema’s Butter Chicken
Ingredients :
- 800 g chicken thighs
- 250 ml yogurt
- 3.5 tablespoons garlic, chopped
- 2 tablespoons ginger, chopped
- 1 onion, sliced
- 2 teaspoons lemon juice
- 2 teaspoons Garam Masala
- 0.5 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 4 tablespoons ghee
- 0.5 teaspoon cumin seeds
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- 1 teaspoon ground coriander
- 3 tablespoons tomato paste
- 400 g canned diced tomatoes
- 250 ml cream
- 2 tablespoons dried fenugreek leaves
- Fresh coriander for garnish
- Rice for serving
Directions :
- Set your oven grill to the highest setting. Finely chop the garlic and ginger, and set half aside. Slice the onion and set it aside as well.
- In a large bowl, mix the yogurt, chopped garlic and ginger, lemon juice, Garam Masala, ground turmeric, ground cumin, chili powder, and salt. Combine the chicken thighs with the marinade.
- Place the chicken in a baking dish or on a baking sheet and grill for about 6-8 minutes, until browned.
- In a large pot, heat the ghee. Add the cumin seeds, cinnamon stick, cloves, and star anise. Once they start to sizzle, add the sliced onions.
- When the onions are brown, add the remaining ginger and garlic. Cook for about 1–2 minutes until fragrant, then add ground cumin, Garam Masala, ground coriander, and tomato paste. Cook until the paste darkens.
- Stir in the diced tomatoes and cook on low heat for about 20-30 minutes.
- Add the grilled chicken along with its cooking juices. Mix in the cream and fenugreek leaves. Stir well and cook for about 5 minutes until the chicken is cooked through.
- Taste and adjust seasoning if necessary. Garnish with chopped coriander and serve with rice and fresh naan.
how to serve Seema’s Butter Chicken
Serve Butter Chicken hot, garnished with fresh coriander. It pairs beautifully with steamed rice or warm naan bread, making every bite comforting and delicious.
how to store Seema’s Butter Chicken
To store leftovers, let the Butter Chicken cool to room temperature. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to a month. To reheat, simply warm it on the stovetop or in the microwave.
tips to make Seema’s Butter Chicken
- Marinate the chicken for several hours or overnight for deeper flavor.
- Feel free to adjust the spice levels by adding more or less chili powder based on your preference.
- For a vegan version, substitute chicken with tofu or chickpeas and use coconut cream instead of regular cream.
variation
You can try adding vegetables such as bell peppers or peas to the Butter Chicken for extra nutrition. Alternatively, you can make a Butter Paneer version using paneer instead of chicken for a vegetarian option.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs give a juicier result.
2. What can I serve with Butter Chicken?
It pairs well with rice, naan, or even cauliflower rice for a low-carb option.
3. Can I make this dish ahead of time?
Yes, Butter Chicken can be made in advance and tastes even better the next day as the flavors meld together.
Butter Chicken
Ingredients
Method
- Set your oven grill to the highest setting. Finely chop the garlic and ginger, and set half aside. Slice the onion and set it aside as well.
- In a large bowl, mix the yogurt, chopped garlic and ginger, lemon juice, Garam Masala, ground turmeric, ground cumin, chili powder, and salt. Combine the chicken thighs with the marinade.
- Place the chicken in a baking dish or on a baking sheet and grill for about 6-8 minutes, until browned.
- In a large pot, heat the ghee. Add the cumin seeds, cinnamon stick, cloves, and star anise. Once they start to sizzle, add the sliced onions.
- When the onions are brown, add the remaining ginger and garlic. Cook for about 1–2 minutes until fragrant, then add ground cumin, Garam Masala, ground coriander, and tomato paste. Cook until the paste darkens.
- Stir in the diced tomatoes and cook on low heat for about 20-30 minutes.
- Add the grilled chicken along with its cooking juices. Mix in the cream and fenugreek leaves. Stir well and cook for about 5 minutes until the chicken is cooked through.
- Taste and adjust seasoning if necessary.
- Garnish with chopped coriander and serve with rice and fresh naan.