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Butter Chicken -Best Homemade Butter Chicken Receipy

Butter Chicken -Best Homemade Butter Chicken Receipy
Published 1 year ago

There's a reason why butter chicken is one of the most popular curry recipes at Indian restaurants and it's this.


The ultra creamy and buttery sauce perfectly balances the bold and rich spices. It's seriously delicious. The chicken is marinated in a spiced yogurt mix which makes it juicy and flavorful and after a quick sear, the chicken is served in the oh so delicious curry sauce that's a blend of tomatoes, spices, cream, and of course, a little butter though will tell you how to make it dairy free as well.


Do this butter chicken recipe over rice, sprinkle small cilantro on the lid, and you are accomplished. We know you guys are really gonna love this recipe especially if you love the bold flavor. So let me show you how to make it. As we mentioned in the intro, butter chicken has a bold flavor and a lot of that comes from dried spices which we'll get to in a second but there are also some simple aromatics you'll need to prep including mincing some ginger and garlic and dicing an onion.


You'll need about four teaspoons of minced ginger which will be split between the marinade and the sauce and six garlic cloves which will also be split between the marinade and the sauce. 


If you wanna save a little time in the kitchen, you can also buy a jar of garlic ginger paste which is already a blend of the two and add a tablespoon of that to the marinade and a tablespoon of it to the sauce and if you forget all of that, we have also got it recorded on the printable formula on my website which is attached beneath.


Now, butter chicken is traditionally made with chicken thighs so that's what I'm using today 

but you could also easily substitute chicken breasts in this recipe. Personally love chicken thighs as the meat is super juicy but it's up to you.


Either way, you'll need about a pound and a half of chicken and then dice it up into an inch 

to one and a half inch pieces. These don't have to be perfect. Just think bite sized. And once you've got the chicken all chopped up, add it to a mixing bowl. To marinate the chicken, you'll need half a cup of Greek yogurt and if you're dairy free, you can go ahead and sub dairy free yogurt in here.


One tablespoon of fresh lemon juice, two teaspoons of minced ginger, and three garlic cloves that you can mince right into the bowl.


Next, come the spices and you'll need one teaspoon of Kashmiri red chili powder. Red chili powder is not the same as American chili powder which you might use in say a chili con carne recipe. That chili powder is a blend of spices whereas red chili powder is ground chili peppers and it's much more vibrant red in color.


Will also add that there's a difference between plain red chili powder and Kashmiri red chili powder which is used in this recipe. The former is considered very hot whereas Kashmiri chili powder is milder in heat. 


Accidentally bought the wrong one when making this recipe once before and let's just say that it definitely got my sinuses going. To that, you'll add a teaspoon of garam masala, a teaspoon of ground turmeric, and a teaspoon of kosher salt.


Give that a stir so that the spices get mixed into the yogurt and then the chicken gets well coated in everything. Marinate this in the fridge for ideally a few hours or overnight but if you're on a time crunch, even 30 minutes will add a bunch of flavors and make the chicken ultra moist. So once your chicken has marinated, add two tablespoons of olive oil or avocado oil to a large saute pan on medium high heat and give that a swirl to make sure that the

the bottom is fully coated.


Use tongs to add your yogurt and spice marinated chicken to the pan and you may need to work in two batches depending on the size of your pan. Cook the chicken on one side for about three minutes then flip it over and cook for another two to three minutes until the chicken is opaque and cooked through then use your tongs to remove the chicken from a bowl. I should also note that the chicken won't really brown in this recipe because of the yogurt marinade so once it's cooked through, you can remove it from the pan and if there are juices and marinade still in the pan, that's fine as you can cook

the onions in whatever's left.


So add the onions to the pan and saute them for about three to four minutes or until softened and translucent and if you feel like you need to add a little splash of oil to the pan during this process, go ahead and do that. Then add two teaspoons of minced ginger, three minced garlic cloves, one teaspoon of Kashmiri red chili powder, one teaspoon of garam masala, half a teaspoon of ground coriander, and half a teaspoon of cumin.


Give that a quick stir to toast the spices and make them fragrant then add a quarter cup of raw cashew and one 15 ounce can of crushed tomatoes. You'll also need to add one cup of water and what I like to do is just fill the tomato can about two thirds full with water and add that.


Lastly, for a little sweetness to balance the spices, add one tablespoon of coconut sugar or honey or your sweetener of choice. Give that a stir, reduce the heat to low and bring it to a simmer and let it simmer for about five minutes so that all of the flavors can meld together.


The next step is what makes my butter chicken recipe I think the best butter chicken recipe not that I'm biased at all but it's the combination of cashews and a high powered blender because it makes for the silkiest smooth and luxurious curry sauce.


If you guys have ever blended soaked cashews before, you know just how creamy they turn out. So carefully transfer the sauce to a blender and if you don't have a high powered blender, you could also transfer this to a bowl and use an immersion blender.


Add the lid then blend the sauce on high for about a minute or until it's ultra smooth and bright orange color and then take it back over to the stove.Use paper towels to wipe the pan clean quickly or go ahead and wash the pan as you don't want any remnant chunks because we've just worked so hard to make a silky smooth sauce then add two tablespoons of butter and one cup of heavy cream over medium heat.


If you're dairy sensitive, substitute with ghee or oil and coconut cream then pour your blended curry sauce into the pan I make sure to get every last little bit out of my Vitamix container by using the under blade scraper then stir it all together.


Honestly love this part, the stirring it all together because once you blend the butter and cream with the sauce, it seriously becomes velvety smooth and then all that's left to do is add the cooked chicken back to the pan with the curry sauce and stir it for three to five minutes or until the chicken is warmed through.


Butter chicken is delicious served on top of basmati rice because the rice soaks up all that liquid gold curry sauce and of course, I would be remiss if I didn't remind you that this also makes for one fantastic meal prep recipe that you can freeze and easily reheat in the future.


You could freeze the butter chicken in a separate container to the rice or you can freeze the two already combined together.Before serving, top it off with a sprinkle of fresh cilantro and that's it, the most delicious butter chicken recipe that will definitely have you and your family going back for seconds.


Category: Non Vegetation ,Butter Chicken , Homemade
Tags: Non Vegetation Butter Chicken Homemade

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