Easy Homemade Butter Chicken: The Ultimate Recipe Guide

Easy Homemade Butter Chicken, a dish that needs no introduction, but deserves one nonetheless! Imagine tender, succulent chicken simmered in a creamy, tomato-based sauce, infused with aromatic spices that transport you straight to the heart of India. This isn’t just dinner; it’s an experience.

Butter Chicken, or Murgh Makhani, boasts a rich history, originating in Delhi in the 1950s. Legend has it that it was created as a way to use leftover tandoori chicken, ingeniously repurposing it into a delectable new dish. The creamy tomato sauce, enriched with butter and cream, was the perfect complement, and a culinary star was born.

What makes Easy Homemade Butter Chicken so universally loved? It’s the perfect balance of flavors – the tanginess of the tomatoes, the warmth of the spices, and the richness of the cream. The tender chicken practically melts in your mouth, and the sauce is simply irresistible served with naan bread or rice. Plus, while it tastes incredibly indulgent, our recipe makes it surprisingly easy to prepare at home. Forget takeout; with our simple steps, you can enjoy authentic Butter Chicken any night of the week. Get ready to impress your family and friends with this flavorful and comforting dish!

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup plain yogurt (full-fat recommended for best flavor)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• For the Butter Chicken Sauce:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/2 cup cashew nuts (soaked in warm water for at least 30 minutes, then drained)
• 1 tablespoon garam masala
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon sugar (to balance the acidity)
• 1/2 teaspoon dried fenugreek leaves (kasoori methi), crushed
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)
• Optional Additions:
• 1 green bell pepper, diced (added during the sauce simmering stage)
• A squeeze of lime juice (added at the end for brightness)

Marinating the Chicken:

1. In a large bowl, combine the chicken cubes with the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.
2. Make sure the chicken is thoroughly coated with the marinade. I like to use my hands to really massage the spices into the meat.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I find that an overnight marinade yields the best results.

Preparing the Butter Chicken Sauce:

1. While the chicken is marinating, you can prepare the base for the sauce. Start by soaking the cashew nuts in warm water for at least 30 minutes. This will soften them and make them easier to blend into a smooth paste, which will add richness and creaminess to the sauce.
2. Once the cashews are soaked, drain them and set them aside.
3. In a large, heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. The combination of butter and olive oil prevents the butter from burning and adds a lovely depth of flavor.
4. Add the finely chopped onion to the pot and sauté until it’s softened and lightly golden brown, about 5-7 minutes. Stir frequently to prevent burning. The onions should be sweet and fragrant.
5. Add the ginger-garlic paste to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Bring the mixture to a simmer.
7. Reduce the heat to low, cover the pot, and let the sauce simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the tomatoes to break down.
8. While the sauce is simmering, blend the soaked cashews with a little bit of water (about 1/4 cup) until you have a smooth, creamy paste. This cashew paste will be added to the sauce later to thicken it and add richness.
9. After the sauce has simmered, remove it from the heat and let it cool slightly. This step is important because blending hot liquids can be dangerous.
10. Carefully transfer the sauce to a blender or use an immersion blender to blend it until it’s completely smooth. This will create a velvety texture for the sauce.
11. Return the blended sauce to the pot. Stir in the cashew paste, garam masala, red chili powder, sugar, dried fenugreek leaves (crushed between your palms to release their aroma), and cayenne pepper (if using).
12. Season with salt to taste. Remember that the flavors will intensify as the sauce simmers, so start with a small amount of salt and add more as needed.
13. Bring the sauce back to a simmer over low heat.

Cooking the Chicken and Combining with the Sauce:

1. While the sauce is simmering, you can cook the marinated chicken. There are a few ways to do this:
• Option 1: Pan-frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches) and cook until it’s browned on all sides and cooked through, about 5-7 minutes per batch.
• Option 2: Baking: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is cooked through.
• Option 3: Grilling: Grill the marinated chicken over medium heat until it’s cooked through and slightly charred, about 5-7 minutes per side.
2. Once the chicken is cooked, add it to the simmering butter chicken sauce. Stir well to combine.
3. Add the heavy cream to the sauce and stir gently. The cream will make the sauce even richer and more decadent.
4. If you’re using green bell pepper, add it to the sauce at this point.
5. Continue to simmer the butter chicken for another 5-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
6. Taste the butter chicken and adjust the seasoning as needed. You may want to add more salt, red chili powder, or garam masala to suit your taste. A squeeze of lime juice can also brighten up the flavors.

Serving:

1. Garnish the butter chicken with fresh cilantro leaves.
2. Serve hot with naan bread, basmati rice, or roti.
3. Enjoy your delicious homemade butter chicken!

Conclusion:

This Easy Homemade Butter Chicken recipe isn’t just another weeknight dinner option; it’s a passport to flavor town, a culinary hug in a bowl, and a guaranteed crowd-pleaser. Seriously, from the aromatic spices that fill your kitchen to the creamy, tomatoey goodness that coats every morsel of chicken, this dish is an experience. I know there are a million butter chicken recipes out there, but trust me, this one is special. It strikes that perfect balance between authentic flavor and ease of preparation, making it achievable for even the most novice cook.

Why is it a must-try? Because it delivers restaurant-quality butter chicken without the restaurant price tag or the need for complicated techniques. It’s comforting, satisfying, and incredibly versatile. Plus, the aroma alone is enough to make your family and neighbors think you’ve been slaving away in the kitchen all day (when really, it only took you about an hour!).

But the best part? You can totally customize it to your liking! Feeling adventurous? Add a pinch of cayenne pepper for an extra kick. Want to make it even creamier? Stir in a dollop of Greek yogurt or heavy cream at the end. For a vegetarian option, substitute the chicken with paneer cheese or chickpeas – both work beautifully.

Speaking of serving suggestions, the possibilities are endless! Of course, it’s divine served over fluffy basmati rice, allowing the rich sauce to soak in and create the perfect bite. But don’t stop there! Try pairing it with warm naan bread for dipping, or alongside a vibrant cucumber raita to cool things down. For a complete meal, add a side of roasted vegetables like broccoli or cauliflower. And if you have any leftovers (which is unlikely!), they’re fantastic in wraps, sandwiches, or even as a topping for baked potatoes.

Serving Suggestions and Variations:

* Rice: Basmati, Jasmine, or even brown rice.
* Bread: Naan, roti, or pita bread.
* Sides: Cucumber raita, roasted vegetables, or a simple green salad.
* Variations: Paneer butter masala (substitute paneer for chicken), chickpea butter masala (substitute chickpeas for chicken), add a pinch of cayenne pepper for extra heat, or stir in a dollop of Greek yogurt for extra creaminess.

I’m so confident that you’ll love this Easy Homemade Butter Chicken recipe that I’m practically begging you to try it! Seriously, clear your schedule, gather your ingredients, and get ready to experience a flavor explosion. And once you’ve made it (and devoured it, of course!), I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below! Your feedback helps me make my recipes even better, and it inspires other home cooks to give them a try. So go ahead, unleash your inner chef and create some butter chicken magic! I can’t wait to hear from you! Happy cooking!

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