Indian Butter Chicken ~ also known as Chicken Makhani, is a classic, flavorful Indian dish. In this easy, make-at-home version of the restaurant favorite, you control the heat. Make it as spicy or mild as you want! This Butter Chicken recipe uses flavorful spices like garam masala, coriander, & turmeric mixed with tender chicken, cream, butter & tomatoes. There's plenty of that mild curry sauce to soak up with naan or rice! Simply marinade the chicken, and then this dish is ready in 30 minutes!
1teaspoonIndian Kashmiri Powder Red Chili Powder, more or less to taste
1 1/4teaspoonssalt. more or less to taste
1cupheavy cream
1tablespoonsugarto balance the acidity of the tomatoes
1/2teaspoondried fenugreek leaves
Instructions
In a zip-top bag or bowl, combine chicken with all the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet over medium-high heat. Cook chicken in small batches, making sure not to overcrowd the pan. Saute until browned - about 3 minutes on each side. Set aside while you prepare the sauce.
Heat butter in the same pan. Saute the onions until they turn translucent while scraping up any browned bits stuck on the bottom of the pan.
Next, add the garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin, and garam masala. Let spices bloom for about 20 seconds until fragrant. Stir occasionally.
Then add the crushed tomatoes, chili powder, and salt. Let simmer for 10-15 minutes, stirring occasionally. Allow the sauce to thicken and become a deep red color.
Remove from heat. Carefully pour the sauce into a blender and blend until smooth. If you have a smaller-sized blender, you may nee to do this in batches.
Pour the sauce back into the pan. Stir in the cream, sugar, and crushed fenugreek leaves. Add the chicken and any collected juices back into the pan and cook for an additional 5-10 minutes or until the chicken is cooked through.
Garnish with chopped cilantro and serve with rice and Naan bread.
Notes
Storing:
Allow the butter chicken to cool to room temperature.
Transfer the leftovers to an airtight container or a resealable plastic bag.
Store in the refrigerator for up to 3-4 days.
Freezing:
Allow the butter chicken to cool completely.
Transfer the chicken and sauce to a freezer-safe container or resealable plastic bag.
Seal tightly, removing as much air as possible to prevent freezer burn.
Label the container with the date and store in the freezer for up to 3 months.
Reheating:
Thaw the frozen butter chicken overnight in the refrigerator, or defrost it in the microwave using the defrost setting.
Transfer the butter chicken to a saucepan or skillet.
Heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if the sauce has thickened too much.
Alternatively, you can reheat the butter chicken in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until heated through, stirring between each interval.
Note: When reheating butter chicken, be careful not to overcook it, as this can cause the chicken to become dry and tough. Adding a little extra cream or yogurt while reheating can help restore