Indian Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces for easy marination and cooking.

Plain yogurt: Used for marinating the chicken, adding tanginess and tenderness.

Lemon juice: Adds a fresh, zesty flavor to the marinade.

Ground cumin: Provides a warm, earthy flavor to the dish.

Ground cinnamon: Adds a hint of sweetness and warmth.

Cayenne pepper: Brings heat and spice to the marinade.

Ground black pepper: Adds a sharp, pungent flavor.

Fresh ginger: Adds a spicy, aromatic flavor.

Salt: Enhances the overall flavor of the dish.

Butter: Used for sautéing and adding richness to the sauce.

Garlic: Adds a robust, aromatic flavor.

Jalapeno pepper: Adds a mild heat and fresh flavor.

Paprika: Adds a mild sweetness and vibrant color.

Tomato sauce: Forms the base of the rich, tangy sauce.

Heavy cream: Adds creaminess and richness to the sauce.

Fresh cilantro: Used for garnishing, adding a fresh, herbaceous note.

Garam masala: A blend of spices that adds depth and complexity to the dish.

When marinating the chicken, ensure that each piece is evenly coated with the yogurt mixture. This not only helps in tenderizing the meat but also allows the flavors to penetrate deeply. For an even richer taste, consider marinating the chicken overnight in the refrigerator. When sautéing the garlic and jalapeno, be careful not to burn them as this can impart a bitter taste to the sauce. Instead, cook them just until they release their aroma.

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

• plain yogurt - Substitute with Greek yogurt: Greek yogurt has a thicker consistency and tangy flavor, which works well in marinades.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still provide a warm, earthy taste.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, sweet flavor that complements the dish.

• cayenne pepper - Substitute with red chili powder: Red chili powder can provide a similar level of heat and color.

• ground black pepper - Substitute with white pepper: White pepper has a milder flavor but can still add a peppery kick.

• minced fresh ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• butter - Substitute with ghee: Ghee is clarified butter commonly used in Indian cooking and adds a rich, nutty flavor.

• minced clove garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor.

• jalapeno pepper - Substitute with serrano pepper: Serrano peppers are slightly hotter but can provide a similar fresh heat.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and tomato flavor.

• heavy cream - Substitute with coconut milk: Coconut milk adds creaminess and a subtle coconut flavor, making it a good dairy-free option.

• chopped fresh cilantro - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note.

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

• Allow the Indian Butter Chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the chicken and sauce into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• For short-term storage, place the container in the refrigerator. The Indian Butter Chicken can be stored in the fridge for up to 3-4 days.

• If you plan to store the dish for a longer period, consider freezing it. Portion the chicken and sauce into individual servings to make reheating easier.

• Use freezer-safe containers or heavy-duty freezer bags for freezing. Label each container or bag with the date to keep track of its freshness.

• When ready to reheat, thaw the Indian Butter Chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.

• Reheat the dish in a skillet over medium heat, stirring occasionally. Add a splash of heavy cream or tomato sauce if the sauce has thickened too much during storage.

• Alternatively, you can reheat the dish in the microwave. Place the chicken and sauce in a microwave-safe dish, cover it loosely, and heat on medium power, stirring occasionally until heated through.

• Garnish with fresh cilantro and a sprinkle of garam masala just before serving to refresh the flavors.

• Stovetop Method: Place the leftover Indian Butter Chicken in a skillet or saucepan. Add a splash of water or chicken broth to maintain the creamy texture. Heat over medium-low, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently. This should take about 10-15 minutes.

• Microwave Method: Transfer the Indian Butter Chicken to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the chicken is hot and the sauce is evenly warmed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Indian Butter Chicken in an oven-safe dish and cover with aluminum foil. Bake for about 20-25 minutes, or until the chicken is heated through. Stir halfway through to ensure even heating.

• Slow Cooker Method: If you have a bit more time, transfer the Indian Butter Chicken to a slow cooker. Set it on low and let it warm for 1-2 hours. This method is great for maintaining the dish's moisture and flavor.

• Double Boiler Method: For a gentle reheating process, use a double boiler. Place the Indian Butter Chicken in the top part of the double boiler and heat over simmering water. Stir occasionally until the chicken is heated through, which should take about 15-20 minutes.

• Mixing bowl: Use this to combine the yogurt, lemon juice, spices, and chicken for marination.

• Oven: Preheat and bake the marinated chicken skewers to perfection.

• Skewers: Thread the marinated chicken pieces onto these for baking.

• Large skillet: Melt butter and sauté garlic and jalapeno, then simmer the sauce and chicken.

• Knife: Mince the garlic, chop the jalapeno, and prepare the fresh ginger.

• Cutting board: A safe surface to chop and mince ingredients.

• Measuring spoons: Accurately measure out spices and other small quantities.

• Measuring cup: Measure the yogurt, tomato sauce, and heavy cream.

• Spatula: Stir the sauce and ensure even cooking.

• Tongs: Handle the hot chicken skewers safely.

• Whisk: Mix the marinade ingredients thoroughly.

• Serving dish: Present the finished butter chicken attractively.

Marinate overnight: Prepare the chicken and 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-measure spices: Measure out all your spices in advance and store them in small containers.

Cook chicken in batches: If you have a large skillet, cook the chicken in batches to ensure even cooking and save time.

Simmer sauce while baking: Start simmering the sauce while the chicken is in the oven to streamline the process.