Butter Chicken – A Beautiful Mess

We probably order takeaway once a week at our home. And our number one, our go-to is Indian cuisine. One of my goals this year is to work on some homemade versions of my favorite takeaway meals. This butter chicken recipe is one of them. It’s very flavorful, healthy, easy to make and delicious!

What is butter chicken? Butter Chicken is a classic Indian curry made with marinated chicken and creamy tomato sauce. We usually serve it with steamed rice, but the naan is also a great addition. I also think this butter chicken recipe makes great leftovers as it can be easily reheated on a stubate top, just like the rest of the soup.

Related: Next, try a homemade chai latte or iced chai latte.

material

• chicken
• Kashmir Chilli Powder
• salt
• Lemon juice
• Greek yogurt
• Garam Masala
• cumin
• butter
• Cinnamon stick
• Green Cardamom Pod
• cloves
• Garlic
• ginger
• Onion – Yellow or White
• Tomato sauce
• Tomato paste
• Granular white sugar
• Dried fenugreek leaves
• Heavy whipped cream
• coriander

Yes, this is a lot of ingredients. But don’t be threatened! Most of these are shelf stable dried spices or canned. What’s more, that’s what makes Indian food good.

How to make butter chicken

First marinate the chicken. Start by cutting the chicken into small bite-sized pieces. Make sure all pieces are sized in the same size and cook for the same time. Place in a mixing bowl and toss in Kashmir chili powder, salt, lemon juice, Greek yogurt, garam masala and cumin. Cover and refrigerate for 30 minutes.

While the chicken is starting to eat. I like to use a Rice cooker.

Next, make the gravy/curry. Chop the onion finely, chop the garlic, peel and chop the ginger. Melt the butter in a large pot or Dutch oven. Cook the onion over medium/high heat for 3-4 minutes until very soft and brown. Throw a cinnamon stick and a cardamom pod. Next, add the garlic and ginger and cook for another minute. Lower the heat and stir in tomato sauce, tomato paste, cashmere chili powder, garam masala, cumin, slats and sugar. Allow the chicken to be simmered and simmered while cooking.

Add the remaining butter to a large skillet and cook until the chicken reaches 160°F inside (pre-cooked). If you don’t have it Meat thermometerI recommend it, but you can also open the max/thick piece and make sure it’s finished. The color that does not remain pink must be white.

Return to gravy/curry. Remove the cinnamon stick and cardamom pod. Add the dried fenugreek leaves. Please use it Immersion Blender (Or, you can pour it into a blender and return to the pot) Purée the sauce. Next, stir the cream and cooked chicken. I usually add 1/3 to 1/2 cup of water too. This is because I like the sauce more on the thin side. But this is up to you. Top with cilantro chopped when serving.

Tips and alternatives

• I usually use boneless, skinless chicken breast in this recipe, but other chickens work as well.
• Kashmir Chilli Powder It’s worth looking for and is easy to buy online. But if you don’t have it, you can replace it with a paprika and a small amount of Cayenne.
• Green Cardamom Pod It’s not always easy to find at the grocery stores I usually shop, but they are easy to find online. I love these smells and add a couple to the rice while cooking. However, if you can’t find them, you can simply omit them from this recipe.
• Dried fenugreek leaves If you can’t find them in stores, you can easily find them online. If necessary, you can replace the celery leaves or simply omit them.

More Homemade Curry Recipes

If you want to know more about traditional Indian cuisine, I would recommend Julie Sunny’s Introducing Indian cuisine or Classic Indian Cuisine.