Butter Chicken Recipe

What is the best cut of chicken for butter chicken?

To prepare an authentic and juicy butter chicken, there are two main cut options:

Chicken breasts: This is the cut traditionally used in Indian restaurants. However, it requires a longer marinating time (minimum 6 hours, ideally 12 hours) to ensure it stays tender and juicy, as it's a leaner cut.

Boneless chicken thighs: These are an excellent alternative to breasts for several reasons:

They are naturally more juicy and tender, guaranteeing a more succulent result in the final dish.
They maintain better juiciness during cooking, even if cooked a bit longer.
They require less marinating time, making preparation quicker and more convenient.

For either cut, it's important to:

Remove excess fat and skin to achieve a more uniform texture and better marinade absorption.
Cut the chicken into approximately 3-centimeter cubes to ensure even cooking and perfect serving size.
Make sure the pieces are uniform for even cooking and consistent texture in every bite.

The secrets of the perfect marinade for tender and juicy chicken

The marinade is essential for achieving a tender and flavorful butter chicken. Here are the key elements:

Some Marinades:

Traditional marinade: Greek yogurt, garam masala, finely chopped ginger and garlic, and lemon juice.
Creamy marinade: Plain yogurt, heavy cream, turmeric, and smoked paprika.
Aromatic marinade: Yogurt, mustard oil, ground cardamom, and kasoori methi.
Spicy marinade: Yogurt, Kashmiri chili powder, ginger-garlic paste, and garam masala.

Time and process:

Minimum time: 4 hours of marinating.
Optimal time: Leave overnight in the refrigerator.
The chicken must be completely covered with the marinade and wrapped with plastic film.
Turn the chicken occasionally to ensure uniform marination.

Important tips:

If using plain yogurt, strain it to remove the whey and achieve a thicker texture.
Salt should be added at the beginning to help flavors penetrate the meat better.
It's important to maintain a balanced ratio between acids and fats to avoid altering the chicken's texture.

Techniques for properly searing chicken before adding it to the sauce

To achieve a perfect sear on the marinated chicken, it's essential to follow these specific techniques:

Pan preparation:

Preheat the pan over medium-high heat before adding any fat.
Preferably use a cast iron or stainless steel pan to achieve high temperatures.
Add oil or butter only when the pan is hot.

Searing techniques:

Place a small amount of chicken, covering only the base of the pan without overlapping pieces.
Don't move the pieces during the first 3-4 minutes to allow a golden crust to form.
Cook in batches if necessary to avoid overcrowding the pan.
Sear approximately 2 minutes per side until achieving a uniform golden color.

Common mistakes to avoid:

Don't overcrowd the pan, as the chicken will release water and steam instead of searing.
Avoid constantly moving the chicken pieces.
Don't use a cold pan, as the chicken will start to boil instead of searing.

Tips for achieving the perfect sauce texture

The perfect butter chicken sauce texture should be creamy, silky, and smooth. Here are the fundamental tricks:

Base ingredients for texture:

Use Greek yogurt instead of plain yogurt for extra creaminess.
Add ground cashews to help thicken the sauce and give it a silky texture.
Include heavy cream to achieve smoothness.

Preparation techniques:

Properly sauté ingredients at each step to release all the aromas.
Blend the sautéed mixture with tomatoes until achieving a homogeneous and creamy mixture.
Cook over low heat to allow the sauce to thicken naturally.

Key tips:

If using plain yogurt, strain it first to remove excess whey.
Wait for the oil to separate from the spices before moving on to the next step.
Maintain a balanced ratio between creamy ingredients (butter, cream, and yogurt).

Essential Ingredients

To prepare an authentic butter chicken, you'll need specific ingredients that provide the characteristic flavor and texture of this Indian dish. Each element plays a unique role in the recipe.

Chicken: 1 kg of boneless breasts or thighs cut into 3 cm cubes to better absorb the flavors.
Greek yogurt: 400 ml for the marinade, adds creaminess and helps tenderize the meat.
Garam masala: 2 tablespoons to provide the characteristic Indian aromatic flavor.
Fresh ginger: 2 tablespoons finely grated to add freshness and mild heat.
Garlic: 4 cloves finely chopped to enhance flavors.
Lemon juice: 2 tablespoons to tenderize the meat and add acidity.
Clarified butter (ghee): 4 tablespoons for searing the chicken and adding flavor.
Canned peeled tomatoes: 800g for the sauce base, preferably high quality.
Heavy cream: 200ml to give creaminess to the sauce.
Cashews: 100g ground to thicken and give a silky texture.
Onion: 2 medium ones finely chopped for the sauce base.
Ground cumin: 1 tablespoon for depth of flavor.
Turmeric: 1 teaspoon to add golden color.
Salt: 2 teaspoons to enhance all flavors.
Kashmiri chili powder: 1 teaspoon to provide characteristic heat and deep red color.

How to make butter chicken step by step

Butter chicken is a dish that requires attention to detail and time, but the result is worth every minute of preparation. Following these steps, you'll achieve an authentic and delicious butter chicken.

Step 1: Chicken preparation

Cut 1 kg of chicken (breasts or thighs) into uniform 3-centimeter cubes, first removing excess fat and skin.
Make sure all pieces are the same size to ensure even cooking.

Step 2: Marinade preparation

Mix 400 ml of Greek yogurt with 2 tablespoons of garam masala, 2 tablespoons of grated ginger, and 4 minced garlic cloves.
Add 2 tablespoons of lemon juice, 1 teaspoon of Kashmiri chili powder, and 1 teaspoon of salt, stirring until obtaining a homogeneous mixture.

Step 3: Marinating process

Completely cover the chicken with the marinade, ensuring each piece is well coated.
Cover with plastic wrap and refrigerate for a minimum of 4 hours, ideally overnight.

Step 4: Sauce base preparation

Sauté 2 medium chopped onions in 2 tablespoons of ghee until golden.
Add 1 tablespoon of ground cumin and 1 teaspoon of turmeric, cooking until they release their aromas.

Step 5: Searing the chicken

Heat 2 tablespoons of ghee in a pan over medium-high heat.
Sear the marinated chicken in small batches, 2-3 minutes per side, without constantly moving it.

Step 6: Making the sauce

Add 800g of canned peeled tomatoes to the onion and spice base.
Add 100g of ground cashews and 1 teaspoon of salt, cook over low heat until the oil separates.

Step 7: Finishing the dish

Pour in 200ml of heavy cream and mix gently.
Add the seared chicken and cook over low heat for 15-20 minutes until the sauce thickens.

The butter chicken is ready when the sauce has a velvety texture and the chicken is completely cooked. Let it rest for 5 minutes before serving to allow the flavors to settle completely.

Tips for achieving the characteristic orange-bronze color

To achieve the characteristic orange-bronze color of butter chicken, it's essential to follow these tips:

Coloring spice base:

Use Kashmiri chili powder which provides an intense red color without excessive heat.
Add turmeric powder that provides natural golden tones.
Include a generous amount of paprika that enhances the orange color.

Cooking techniques:

Brown the onions well until they reach a light caramel color.
Sauté the spices until the oil separates, indicating they have released all their color.
Cook the tomatoes until the oil separates and they take on a darker tone.

Additional tips:

Use high-quality peeled tomatoes that provide an intense red color.
Add the cream at the end to achieve the characteristic orange tone.
Let the sauce reduce over low heat to intensify the color.

Perfect accompaniments for butter chicken

Butter chicken needs accompaniments that complement its creamy sauce and enhance its aromatic flavors.

Basmati Rice:

It's the quintessential traditional accompaniment.
Its long and aromatic grain is perfect for absorbing the sauce.
It should be cooked properly to remain fluffy and fragrant.

Naan Bread:

Traditional Indian flatbread that's ideal for dipping in the sauce.
Preferably with garlic and butter to enhance the flavors.
Serves as a utensil to scoop up the chicken and sauce.

Fresh touches:

Fresh chopped cilantro on top for color and freshness.
Mint leaves to provide an aromatic contrast.
Fenugreek leaves (kasoori methi) that add the traditional Indian touch.

The dish can be served with just one of these accompaniments, but the perfect combination is basmati rice with naan bread, which allows you to enjoy two different textures and not leave a drop of the delicious sauce.

How to store and reheat properly

Butter chicken is a dish that can be perfectly preserved and enjoyed several days after preparation if the correct storage and reheating guidelines are followed.

Initial cooling and preparation:

Let the butter chicken cool completely before storing.
Keep cooked chicken separate from raw foods in the refrigerator.
The refrigerator temperature should be maintained at 4°C.

Refrigerator storage:

Place in an airtight container and keep in the refrigerator for up to 5 days.
The sauce may thicken in the refrigerator due to the butter and cream, but will regain its consistency when heated.

Freezer storage:

Once cold, store in airtight containers for up to 3 months.
Freeze in individual portions for easier later use.
Write the freezing date on the container.
Wrap the container in an additional airtight bag for extra protection.

Stovetop reheating process:

Only reheat the portion you're going to consume.
Heat slowly in a saucepan to maintain texture.
Stir occasionally to ensure even heating.
If the sauce is too thick, add a little water or cream to adjust consistency.

Microwave reheating:

Place the butter chicken in a microwave-safe container.
Cover the container with a lid or perforated plastic wrap to maintain moisture.
Heat in 30-second intervals, stirring between each.
Do not reheat more than once to maintain food quality and safety.

Frequently Asked Questions (FAQs)

Q: Why isn't my sauce as orange as in the restaurant?

A: The characteristic orange color is achieved using Kashmiri chili powder, which provides color without excessive heat, combined with turmeric and good quality tomatoes. It's important to cook the sauce over low heat until the oil separates and the color intensifies naturally.

Q: Can I use chicken breast instead of thighs?

A: Although thighs are traditionally used because they're juicier, you can use breast as long as you marinate it properly (minimum 6 hours) and carefully control the cooking time to prevent it from becoming dry.

Q: How long does butter chicken last in the refrigerator?

A: Butter chicken stays good for up to 5 days in the refrigerator in an airtight container. It can also be frozen for up to 3 months, preferably in individual portions for easier later use.

Q: Why is my sauce too liquid?

A: The correct consistency is achieved by cooking the sauce over low heat until it thickens naturally and the oil separates. Ground cashews help thicken it, and it's important not to add too much water during cooking.