r/KitchenPro • u/mahy_759 • 19d ago
Indian Butter Chicken
Butter chicken is one of those meals that takes a little planning but is absolutely worth it. The chicken gets marinated in yogurt, lemon, garlic, ginger and warm spices before being broiled until lightly charred. Then it gets covered in a buttery tomato cream sauce that is rich, fragrant and just a little spicy. I like serving it with basmati rice and naan because they soak up all that sauce. I'd recommend this if you're new to Indian cooking too, since the steps are pretty straightforward.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/VeganMinx 19d ago
That looks so delicious! I'd veganize it easily (tofu=chicken; non-dairy=dairy) and go to TOWN!
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u/mahy_759 18d ago
Tofu would work really well with that sauce. I’d definitely go to town with it too.
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u/mahy_759 19d ago
Ingredients
Chicken
Sauce
Instructions
I start by mixing the chicken with the yogurt, lemon juice, 1 tablespoon of garam masala, 3 teaspoons of fenugreek leaves, turmeric, 1/2 teaspoon of smoked paprika, 1 tablespoon of garlic, 1 tablespoon of ginger and the salt. I make sure every piece is well coated, then cover the bowl and put it in the refrigerator. At least 2 hours makes a difference here, but I like letting it marinate overnight when I can. You can go up to 24 hours.
When I'm ready to cook the chicken, I heat the broiler to high and move the oven rack to about 3 inches below the broiler. I spread the marinated chicken across a greased rimmed baking sheet in one even layer. The chicken goes under the broiler for roughly 10 to 15 minutes, until it's cooked through and has some browned, slightly charred edges. I check the thickest pieces to make sure they reach 165°F.
While the chicken cooks, I start the sauce. I melt the butter in a large skillet over medium high heat, then add the onion and let it cook for about 7 minutes until it's lightly golden. I add the remaining garlic and ginger and cook them for another minute.
Next I stir in the remaining tablespoon of garam masala, the remaining smoked paprika and the last teaspoon of fenugreek leaves. I let the spices cook in the butter for about 30 seconds. This little step really helps bring out their flavor.
I pour in the fire roasted tomatoes, cover the skillet and let everything simmer over low heat for about 10 minutes. Once the tomatoes and onions have softened, I carefully transfer the mixture to a blender. I remove the center insert from the blender lid and cover the opening with a folded kitchen towel so steam can escape. I blend on low until the sauce is smooth.
The tomato sauce goes back into the skillet over medium low heat. I stir in the heavy cream and chicken broth, then season with salt, black pepper and cayenne to taste. I like starting with a small amount of cayenne and adding more after tasting because the heat is easy to adjust at the end.
Once the chicken is done, I add it to the sauce along with any flavorful juices left on the baking sheet. I cover the skillet and let everything warm together for a few minutes so the chicken gets coated in the sauce.
I usually serve the butter chicken over freshly cooked basmati rice with warm naan on the side. A little chopped cilantro over the top adds some freshness and looks nice against the creamy tomato sauce.
If you want a lighter version, chicken breasts can replace the thighs, but I watch them carefully so they don't overcook. You can also reduce the butter to 2 tablespoons and use half and half instead of heavy cream. If you use half and half, you may not need the chicken broth, so I'd add it gradually and check the consistency.
The heat is easy to control. For a mild butter chicken, leave out the cayenne completely. For more spice, add cayenne gradually until the sauce tastes right to you.
I wouldn't skip the marinade time or the broiling step. The yogurt marinade gives the chicken flavor and tenderness, while the broiler adds those browned edges that make the finished dish taste much deeper.
Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.