On a chilly day, few dishes offer comfort in the same abundant measure as a rich bowl of Butter Chicken, literally a naan-dunking, belly-warming classic of North Indian cuisine. In this, we will embark on a journey to create today's recipe, the perfect Butter Chicken—an intricate dance of spices intermingled with succulent chicken bathed in a creamy tomato-infused culinary dream. Whether you're captivated by the complexity of Indian cuisine or you're a novice chef seeking expansion in your home-cooking repertoire, this guide will transform your kitchen into a vibrant dhaba (roadside eatery in India), wowing family and friends with a dish that is a testament to Indian culinary creativity. So, tighten your apron and gear up for a culinary ride filled with spices and aromas...Let's Get Cooking!
The first step to making this simple Butter Chicken is to prepare the chicken itself. Begin by roughly copping your chicken into 1-inch or so bite-sized pieces. Place them in a bowl and sprinkle them with Indian chili powder and turmeric. This first layer of flavor brings some heat and that traditional yellow color so mix well and let the chicken marinate for about 15 minutes. Many Butter Chicken recipes call for yogurt as part of the marinade, but for this particular version I omitted the yogurt with almost no noticeable difference in the final product. A little yogurt will help cool things back down, though, especially if you get your hands on true Indian red chili powder, which I found on Amazon and ordered myself. Otherwise, you could substitute a spicy chili mix or add additional cayenne.
Once your chicken has had enough time to soak up those chili and turmeric flavors, melt some butter in a large pot and sauté the chicken over Medium heat for 13 minutes or so, until basically cooked through. Remove it once cooked and set aside for now. We will continue to use the same pot so leave it as is and proceed on to the next step.
Add a little more butter and some diced onion to the pot. Keep the temperature set to Medium and sauté the onion seasoned with garam masala, additional chili powder, cumin, ginger-garlic paste, cayenne, a cinnamon stick, and a pinch or two of salt and pepper. Cook this mixture until those wonderful spice aromas fill your kitchen, about 4 minutes or so.
Next, pour in the tomato sauce and let it cook for a couple minutes. There should be enough liquid in the pot now to get things up to a simmer.
Now add the heavy cream and chicken stock. Stir to mix well and bring the mixture back to a simmer, for an additional 2 minutes.
Return the previously cooked chicken to the pot, cover with a lid, and let the butter chicken cook for about 15 minutes to finish things up and fully impart all those flavors throughout the chicken itself and the sauce.
Add the final bit of butter and let it melt into the sauce. Give it a quick taste for any additional salt or pepper needed, but it should be pretty spot on and delicious at this point!
Serve your Butter Chicken over a bed of rice or with naan bread, and garnish with fresh cilantro. Your labor of love in the form of an irresistible delicacy is now ready to be devoured—warm, flavorful notes and a creamy velvet-like texture that wraps your taste buds in a smooth culinary embrace. Scoop up that seductive, aromatic gravy with naan, and as it melts into your mouth, and close your eyes. You'll find yourself in a bustling dhaba right in the heart of Punjab, bustling with life, laughter, and shared meals. Believe it or not, you just made one of India's most well-known dishes with minimal effort! The garam masala and chili powder can be found in most grocery stores nowadays and will be used in almost any other Indian recipe you cook so don't hesitate to buy the actual spices rather than substituting them like you will never use them again. This Butter Chicken is hot, so I will warn you that you will want to pair it with the rice or naan bread to keep your mouth semi-cool. Otherwise, reduce the amount of red chili powder and cayenne to lower the spiciness a bit, but to truly enjoy Butter Chicken one should break out in a little sweat, eh? Like I previously stated, this is a very simple version of Butter Chicken so don't be afraid to look at other recipes and make any changes you may want to alter your version to your personal taste....Just Keep Cooking!
BUTTER CHICKEN
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