Are you craving a rich, creamy, and utterly delicious Indian dish that's surprisingly easy to make at home? Then look no further! This Butter Chicken recipe, inspired by the culinary genius of Sanjeev Kapoor, is your ticket to a restaurant-quality meal without the restaurant prices. It's the perfect blend of sweet, savory, and spicy, guaranteed to become a new family favorite. Get ready to impress yourself and your loved ones with this quick dinner idea that's bursting with flavor.
Ingredients:
For the Chicken Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tbsp Kashmiri chili powder (for color and mild heat)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt, or to taste
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream
- ½ cup water
- 2 tbsp butter
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Marinating the Chicken:
- In a large bowl, combine all the marinade ingredients with the chicken. Mix well, ensuring the chicken is thoroughly coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for the best flavor. This is a key step for tender and flavorful chicken.
Cooking the Chicken:
- Preheat your oven to 375°F (190°C).
- Arrange the marinated chicken pieces in a single layer on a baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and slightly browned. You can also pan-fry or grill the chicken if you prefer.
Making the Butter Chicken Sauce:
- Heat 2 tablespoons of butter in a large pan or pot over medium heat. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute until fragrant.
- Stir in the garam masala, coriander powder, turmeric powder, and cumin powder. Cook for 30 seconds, stirring constantly, to prevent burning.
- Add the diced tomatoes (undrained) and bring to a simmer. Cook for about 10 minutes, or until the sauce has thickened slightly.
- Stir in the heavy cream and water. Simmer for another 5 minutes, allowing the sauce to come together beautifully.
- Add the cooked chicken to the sauce and gently stir to coat.
- Stir in the remaining 2 tablespoons of butter and the kasuri methi. Season with salt to taste.
- Garnish with fresh cilantro before serving.
Serving Suggestions:
Serve your delicious homemade butter chicken with fluffy basmati rice, naan bread, or roti. A side of raita (yogurt dip) adds a refreshing contrast to the rich sauce. This healthy meal is perfect for a weeknight dinner or a special occasion.
Tips and Variations:
- For a smoother sauce, you can blend it with an immersion blender before adding the chicken.
- Feel free to adjust the amount of cayenne pepper to your preferred level of spice.
- If you don’t have kasuri methi, you can omit it or substitute with a pinch of dried oregano.
- For a vegetarian version, substitute the chicken with paneer (Indian cheese) or vegetables like cauliflower and potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 15-20g
This recipe provides a delicious and satisfying meal, perfect for those looking for easy recipes, healthy meals, or simply delicious dishes. Enjoy your homemade Butter Chicken!