Butter chicken is a relatively new recipe. Chicken is marinated and then cooked, baked or grilled. Once chicken is cooked it is tossed into a creamy and buttery sauce. In my opinion, buttery sauce is the most important part of this dish.
Ingredients for butter chicken
Chicken
I prefer using skinless, boneless chicken thighs for the most succulent and flavorful butter chicken but chicken breast can also be used. Cut the chicken into bite size pieces and marinate it for at least 20 minutes.
Tandoori Masala
I like to marinate the chicken with some tandoori masala and oil. You can use any tandoori masala of your choice. Marinate the chicken ahead of time preferably overnight to cut down some time.
Cooking the chicken
In summer, my favorite method to cook chicken is to grill it and then mix it with the sauce but in winter I usually bake it or cook it on the stove top. Make sure not to crowd the pan or chicken will steam instead of frying.
Tomato sauce
I used one small 8 oz can of tomato sauce. I like to use sodium free sauce to control the amount of salt in my food. You can also use two freshly crushed tomatoes instead of tomato sauce.
What to serve with butter chicken
This saucy chicken tastes delicious with any side dish from rice, to roti, paratha or naan. My personal favorite is white rice. Add a side salad to make it a perfect meal.
How to store butter chicken
Store any leftovers in an air tight container for up to three days to keep them fresh and delicious. This recipe freezes very well, allowing you to enjoy your meal at a later time. To maximize the quality of your leftovers, it’s best to divide them into small portions before freezing. This not only makes reheating easier but also ensures that you can enjoy just the right amount at each serving. When you’re ready to enjoy your frozen meal, simply take out a portion, heat it up in the microwave or on the stovetop, and savor the flavors as if it were freshly made.
Easy Butter chicken
Ingredients
- 1 lbs boneless chicken thighs or breasts
- 1 tbsp tandoori masala
- 2 tbsp neutral oil
Ingredients for sauce
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp cumin seeds
- 2 tbsp butter
- 1 tbsp neutral oil
- 8 oz tomato sauce (1 can) or 2 large crushed tomatoes
- 1/2 tsp garam masala
- 1/4 tsp sugar
- 1/2 tsp fenugreek leaves
- 4 tbsp heavy cream
- 1/2 tsp tandoori masala
Instructions
Marinate the chicken
- Cut chicken into small cubes, add tandoori masala and 2 tbsp of oil. Mix really well and leave it aside for 20 minutes.
Make sauce
- In a pan heat 1 tbsp of oil and 2 tbsp of butter, then add ginger, garlic paste. Mix it and add cumin seeds. Cook for about 2 minutes over medium heat. Don't burn it.
- Now add 1/2 tsp of tandoori masala.
- Add 1 can of tomato sauce and 1/4 cup of water.
- Let it simmer on low heat for about 5 minutes.
Cook chicken
- In the mean time, add chicken to a lined baking tray and bake at 350F for about 20 minutes.
- You can also do this step on a stove top. For stove top, add chicken in a pan and cook on high heat for about 5 minutes. Once its cooked from one side cook from the other side for about 3 more minutes.
Mix chicken and sauce
- Add baked chicken into the sauce along with all of the juices from the chicken.
- Add garam masala, sugar, fenugreek leaves and heavy cream.
- Mix and enjoy.