Butter Chicken Dish: A Delicious Recipe to Savor and Enjoy

Butter chicken dish is a beloved classic that has captured the hearts and taste buds of food lovers around the world. Originating from the vibrant streets of Delhi, this dish is steeped in history, having been created in the 1950s by the chefs at the Moti Mahal restaurant. The combination of tender chicken simmered in a rich, creamy tomato sauce is not just a meal; it’s an experience that transports you to the bustling markets of India with every bite.

What makes the butter chicken dish so irresistible is its perfect balance of flavors and textures. The succulent chicken melds beautifully with the velvety sauce, creating a comforting dish that is both indulgent and satisfying. Whether served with fluffy naan or fragrant basmati rice, it’s a convenient option for weeknight dinners or special occasions. I love how this dish brings people together, making it a favorite at gatherings and family dinners. Join me as we explore the delightful world of butter chicken and learn how to recreate this iconic dish in your own kitchen!

Ingredients:

• 1.5 lbs (700g) boneless 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 turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• Salt, to taste
• 4 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• Fresh cilantro, for garnish
• Cooked basmati rice or naan, for serving

Marinating the Chicken

To start, I like to marinate the chicken to infuse it with flavor. Here’s how I do it:

1. In a large bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
2. Add the chicken pieces to the marinade, ensuring they are well coated. I usually use my hands for this part to make sure every piece is covered.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but if you have time, marinating overnight is even better. This allows the flavors to penetrate the chicken deeply.

Preparing the Sauce

While the chicken is marinating, I prepare the rich and creamy sauce that makes butter chicken so delicious.

1. In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Once hot, add the finely chopped onion.
2. Sauté the onion for about 5-7 minutes, or until it becomes soft and translucent. I like to stir occasionally to prevent it from burning.
3. Add the minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant, stirring constantly to avoid burning.
4. Next, pour in the crushed tomatoes. Stir well to combine with the onion, garlic, and ginger mixture.
5. Let the tomato mixture simmer for about 10 minutes, allowing it to thicken slightly. I usually keep an eye on it and stir occasionally to prevent sticking.
6. Once the sauce has thickened, I like to blend it for a smoother texture. You can use an immersion blender directly in the pan or transfer it to a blender. If using a blender, be careful with the hot mixture!
7. After blending, return the sauce to the pan and reduce the heat to low.

Cooking the Chicken

Now it’s time to cook the marinated chicken and bring everything together.

1. In a separate skillet, heat a little oil over medium-high heat. Once hot, add the marinated chicken pieces in batches, ensuring not to overcrowd the pan.
2. Cook the chicken for about 5-7 minutes, turning occasionally until it’s browned on all sides. I like to check that the chicken is cooked through by cutting a piece in half; it should be white and no longer pink.
3. Once the chicken is cooked, transfer it to the sauce in the other pan. Stir well to coat the chicken in the sauce.
4. Let the chicken simmer in the sauce for an additional 10-15 minutes. This allows the chicken to absorb the flavors of the sauce.

Finishing Touches

To give the butter chicken its signature creamy texture, we’ll add the heavy cream.

1. After the chicken has simmered, slowly pour in the heavy cream while stirring gently. This will create a rich and velvety sauce.
2. Allow the butter chicken to simmer for another 5 minutes on low heat. Taste and adjust the seasoning if necessary, adding more salt or chili powder if desired.

Conclusion:

In summary, this butter chicken recipe is an absolute must-try for anyone looking to indulge in a rich, creamy, and flavorful dish that will transport your taste buds straight to India. The combination of tender chicken simmered in a luscious tomato-based sauce, infused with aromatic spices, creates a symphony of flavors that is simply irresistible. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is sure to impress your family and friends. For serving suggestions, I recommend pairing your butter chicken with fluffy basmati rice or warm naan bread to soak up every last drop of that delectable sauce. You can also add a side of sautéed vegetables or a fresh cucumber salad to balance the richness of the dish. If you’re feeling adventurous, try experimenting with variations by adding a splash of coconut milk for extra creaminess or tossing in some spinach for a pop of color and nutrition. I encourage you to give this butter chicken recipe a try and make it your own! Don’t forget to share your experience with me—I’d love to hear how it turned out for you. Whether you stick to the classic version or put your unique spin on it, I’m sure you’ll find this dish to be a delightful addition to your culinary repertoire. Happy cooking!

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