Easy Butter Chicken

Easy Butter Chicken: I’ve always loved Indian food, but the thought of making butter chicken at home often felt daunting. The complex recipes, the seemingly endless list of spices… it all seemed a bit overwhelming. But I’m thrilled to share with you my recipe for Easy Butter Chicken, a simplified version that delivers all the rich, creamy, and utterly delicious flavors of the classic dish without the fuss. This recipe is a testament to the fact that incredible meals don’t have to be complicated!

While the exact origins of butter chicken are debated, most culinary historians agree it emerged in the mid-20th century in India, likely as a way to utilize leftover tandoori chicken. What started as a clever way to repurpose ingredients quickly became a beloved national favorite, and eventually, a global phenomenon. Its popularity is completely understandable; the creamy, buttery sauce is incredibly flavorful and pairs perfectly with the tender chicken.

Why You’ll Love This Easy Butter Chicken Recipe

This Easy Butter Chicken recipe is designed for the home cook who wants delicious results without spending hours in the kitchen. The simplified ingredient list and straightforward instructions make it accessible to everyone, regardless of their cooking experience. The taste? Oh, the taste! The rich, buttery sauce is incredibly flavorful, with a perfect balance of sweet, savory, and spicy notes. The tender chicken is incredibly juicy, and the overall texture is simply divine. Whether you’re serving it with rice, naan bread, or even just a simple salad, this Easy Butter Chicken is guaranteed to impress.

So, ditch the takeout menus and get ready to experience the joy of making authentic-tasting butter chicken in your own kitchen. Let’s get started on this incredibly satisfying and surprisingly Easy Butter Chicken recipe!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 1/4 cup lemon juice
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 tablespoon garam masala
• 1 tablespoon paprika
• 1 tablespoon turmeric powder
• 1 tablespoon chili powder (adjust to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• For the Butter Chicken Sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 (28 ounce) can crushed tomatoes
• 1 cup heavy cream
• 1/2 cup butter
• 1/4 cup chopped cilantro
• 1 tablespoon garam masala
• 1 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt to taste
• Sugar to taste (about 1 teaspoon, to balance the flavors)
• For Serving:
• Basmati rice
• Naan bread

Preparing the Chicken Marinade:

1. In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, garam masala, paprika, turmeric powder, chili powder, cumin powder, coriander powder, salt, and pepper.
2. Add the chicken pieces to the marinade, ensuring they are thoroughly coated. I like to use my hands to make sure every piece is well marinated.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful the chicken will be! This step is crucial for tender and flavorful chicken.

Cooking the Chicken:

1. Preheat your oven to 375°F (190°C). Alternatively, you can cook the chicken in a skillet on the stovetop over medium-high heat.
2. If using the oven, 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. If using a skillet, cook the chicken in batches, ensuring not to overcrowd the pan, until browned and cooked through. This usually takes about 8-10 minutes per batch.
3. Once cooked, set the chicken aside.

Making the Butter Chicken Sauce:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. I like to stir frequently to prevent burning.
2. Add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic and ginger, as this can make the sauce bitter.
3. Stir in the crushed tomatoes, garam masala, chili powder, turmeric powder, cumin powder, and cayenne pepper (if using). Bring the mixture to a simmer.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor will become.
5. Stir in the heavy cream and butter. Continue to simmer for another 5 minutes, or until the sauce has thickened slightly to your desired consistency. Adjust the consistency by simmering longer for a thicker sauce or adding a splash of water for a thinner sauce.
6. Season with salt and sugar to taste. The sugar helps to balance the spices and create a more complex flavor profile.
7. Stir in the cooked chicken and heat through. Gently toss to coat the chicken evenly in the sauce.
8. Finally, garnish with chopped cilantro before serving.

Serving Suggestions:

1. Serve the butter chicken hot with basmati rice and naan bread. The naan is perfect for scooping up the delicious sauce.
2. For a complete meal, consider adding a side salad or raita (yogurt dip) to balance the richness of the butter chicken.
3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better the next day!

Tips and Variations:

1. For a smoother sauce, you can blend a portion of the sauce with an immersion blender before adding the cream and butter.
2. Feel free to adjust the amount of chili powder and cayenne pepper to your preferred level of spiciness.
3. If you don’t have heavy cream, you can substitute with full-fat coconut milk for a slightly different flavor profile.
4. For a richer flavor, you can add a tablespoon of tomato paste along with the crushed tomatoes.
5. To make it a complete one-pot meal, you can add some chopped vegetables like bell peppers or peas to the sauce along with the tomatoes.
6. Experiment with different types of chilies to add a unique flavor dimension to your butter chicken.

Conclusion:

So there you have it – my recipe for Easy Butter Chicken! I truly believe this dish deserves a spot in your weekly rotation, and not just because it’s incredibly delicious. This Easy Butter Chicken recipe is a winner for so many reasons. It’s incredibly flavorful, boasting a rich, creamy sauce that perfectly coats tender chicken pieces. The balance of spices is just right – warming and aromatic without being overpowering. And the best part? It’s surprisingly simple to make! Even if you’re a beginner in the kitchen, you’ll find this recipe manageable and rewarding.

I’ve always found that the most satisfying meals are the ones that taste like they took hours to prepare, but actually come together quickly. This Easy Butter Chicken recipe perfectly embodies that sentiment. The minimal prep time and straightforward instructions mean you can enjoy a restaurant-quality meal without the restaurant-quality time commitment. You’ll be amazed at how quickly this comes together, leaving you with more time to relax and enjoy the fruits of your labor.

Beyond its ease and deliciousness, the versatility of this recipe is a major plus. Feel free to experiment with different spice levels to suit your preferences. Want it spicier? Add a pinch more cayenne pepper or a few slices of fresh chili. Prefer a milder flavor? Reduce the amount of chili powder. You can also easily adapt this recipe to use different proteins. Try it with chicken thighs for extra richness, or substitute firm tofu for a vegetarian option. The possibilities are endless!

Serving Suggestions:

This Easy Butter Chicken is incredibly versatile and pairs well with a variety of sides. I personally love serving it with fluffy basmati rice, which perfectly absorbs the delicious sauce. Naan bread is another fantastic option, ideal for scooping up every last drop of that creamy goodness. For a complete meal, consider adding a side of saag paneer (spinach and cheese curry) or a simple cucumber raita (yogurt dip) to cool down the spice. A fresh green salad adds a refreshing contrast to the richness of the butter chicken.

Variations to Explore:

To make this recipe even more your own, consider these fun variations:

• Creamy Coconut Butter Chicken: Stir in a can of full-fat coconut milk for a richer, more tropical twist.
• Lemon Butter Chicken: Add the zest and juice of one lemon for a bright and zesty flavor profile.
• Garlic Butter Chicken: Increase the amount of garlic to really amplify its savory notes.
• Spicy Butter Chicken: Add a chopped green chili pepper or a dash of your favorite hot sauce for an extra kick.

I encourage you to get creative and experiment with different additions and variations to find your perfect Easy Butter Chicken recipe. The beauty of cooking is in the exploration and personalization, and this recipe is the perfect canvas for your culinary creativity.

Share Your Culinary Creations!

I’d love to hear about your experience making this Easy Butter Chicken! Once you’ve tried it, please share your thoughts and photos with me. Let me know what variations you tried and how you enjoyed it. Your feedback is invaluable and helps inspire future recipes. Happy cooking!

Don’t forget to share your Easy Butter Chicken creations on social media using #EasyButterChicken! I can’t wait to see what you create.