Indian Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Yogurt: Used for marinating the chicken, it adds tenderness and flavor.

Lemon juice: Adds a tangy brightness to the marinade.

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

Heavy cream: Adds luxurious creaminess to the sauce.

Tomato puree: Forms the base of the sauce, giving it a rich tomato flavor.

Onion: Finely chopped to add sweetness and depth to the sauce.

Garlic: Minced to infuse the dish with its aromatic flavor.

Ginger: Minced to add a warm, spicy note.

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

Ground cumin: Adds an earthy, slightly nutty flavor.

Ground coriander: Contributes a citrusy, slightly sweet flavor.

Turmeric powder: Adds a warm, golden color and a subtle earthy flavor.

Chili powder: Adds heat and depth to the dish.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and sharpness.

When marinating the chicken with yogurt and lemon juice, ensure to coat each piece thoroughly. This not only tenderizes the meat but also infuses it with a tangy flavor that complements the rich spices. For an even deeper flavor, consider marinating the chicken overnight in the refrigerator.

• chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that complements the spices.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and tanginess, enhancing the overall flavor.

• butter - Substitute with ghee: Ghee has a higher smoke point and adds a rich, nutty flavor that is traditional in Indian cooking.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that adds creaminess and a slight coconut flavor.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can be a good alternative.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a slightly different intensity.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile will be slightly different.

• ground cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though they are slightly more pungent.

• ground coriander - Substitute with cumin seeds: Cumin seeds offer a warm, earthy flavor that can complement the dish well.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a smoky flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami, though it will also add a different flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness with a slightly different flavor.

• Allow the Indian Butter Chicken to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Transfer the cooled butter chicken into airtight containers. Divide it into meal-sized portions for convenience.

• Label each container with the date and contents. This ensures you know exactly what you’re grabbing from the freezer and helps you keep track of how long it’s been stored.

• Store the containers in the refrigerator if you plan to consume the butter chicken within 3-4 days. Ensure the fridge is set to 40°F (4°C) or below to maintain freshness.

• For longer storage, place the containers in the freezer. The butter chicken can be frozen for up to 3 months without significant loss of flavor or texture. Make sure your freezer is set to 0°F (-18°C) or lower.

• When ready to reheat, thaw the butter chicken in the refrigerator overnight. This slow thawing process helps maintain the dish’s quality.

• Reheat the butter chicken in a skillet over medium heat, stirring occasionally until it’s heated through. You can add a splash of heavy cream or water if the sauce has thickened too much during storage.

• Alternatively, you can reheat it in the microwave. Place the butter chicken in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• Always check the internal temperature of the butter chicken to ensure it reaches at least 165°F (74°C) before serving. This ensures it’s safe to eat.

• Stovetop Method: Place the leftover butter chicken in a saucepan or skillet. Add a splash of heavy cream or water to maintain its creamy consistency. Heat over medium-low heat, stirring occasionally, until it’s warmed through. This method helps retain the dish's rich flavors and creamy texture.

• Microwave Method: Transfer the butter chicken to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to prevent splatters. Heat on medium power for 2-3 minutes, stirring halfway through. If needed, add a bit of heavy cream or water to keep it moist. Continue heating in 1-minute intervals until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the butter chicken in an oven-safe dish and cover it with aluminum foil. Bake for about 20 minutes or until heated through. This method is great for reheating larger portions and ensures even heating.

• Slow Cooker Method: If you have a bit more time, place the butter chicken in a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect for maintaining the dish's tenderness and flavor.

• Double Boiler Method: For a gentle reheating process, use a double boiler. Place the butter chicken in the top part of the double boiler and heat over simmering water. Stir occasionally until it’s warmed through. This method prevents the sauce from separating and keeps the chicken tender.

• Large skillet: A wide, flat-bottomed pan used for sautéing onions, garlic, and ginger, and for cooking the chicken.

• Mixing bowl: A bowl used to marinate the chicken with yogurt, lemon juice, and salt.

• Wooden spoon: A utensil used for stirring the ingredients while cooking.

• Knife: A sharp tool used for cutting the chicken into bite-sized pieces and finely chopping the onion.

• Cutting board: A surface used for cutting the chicken and chopping the onion.

• Measuring spoons: Tools used to measure out the spices accurately.

• Measuring cup: A tool used to measure the yogurt, heavy cream, and tomato puree.

• Garlic press: A tool used to mince the garlic cloves.

• Grater: A tool used to mince the ginger.

• Spatula: A tool used to scrape the sides of the skillet and ensure even cooking.

• Serving spoon: A utensil used to serve the butter chicken.

• Rice cooker: An optional tool if you are serving the butter chicken with rice.

• Tongs: A tool used to handle the chicken pieces while cooking.

• Lid: A cover for the skillet to help simmer the dish and keep the moisture in.

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.

Pre-chop onions: Chop the onions ahead of time and store them in an airtight container in the fridge.

Utilize a food processor: Use a food processor to quickly blend the tomato puree and other ingredients.

Cook in batches: If doubling the recipe, cook the chicken in batches to ensure even cooking.