Butter Chicken

For the Sauce:

• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust for spice preference)
• 2 cups crushed tomatoes (or tomato puree)
• 1 cup heavy cream
• 1/2 cup water or chicken broth
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)

Kitchen Equipment

• Large bowl (for marinating the chicken)
• Medium-sized pot or skillet
• Tongs or spoon for stirring
• Sharp knife and cutting board
• Grater for fresh ginger
• Large pan for cooking the chicken
• Serving dish for presenting the butter chicken

How to Make Butter Chicken

Butter Chicken is all about layering flavors, starting with the marinated chicken and finishing with a creamy, flavorful sauce. Follow these steps to make this restaurant-quality dish at home:

Step 1: Marinate the Chicken

1. Start by cutting the chicken into bite-sized pieces.
2. In a large bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, ginger, garlic, garam masala, and salt. Stir well to create a smooth marinade.
3. Add the chicken pieces to the marinade and mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably 2-4 hours. Marinating the chicken helps tenderize the meat and infuses it with flavor.

Step 2: Cook the Chicken

1. Heat 1 tablespoon of butter or oil in a large skillet over medium-high heat.
2. Once the pan is hot, add the marinated chicken pieces. Cook for about 6-7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. The chicken doesn’t need to be fully cooked at this stage because it will continue cooking in the sauce. Remove the chicken from the skillet and set it aside.

Step 3: Make the Butter Chicken Sauce

1. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for about 4-5 minutes until softened and translucent.
2. Add the ground cumin, coriander, garam masala, turmeric, and chili powder to the skillet. Stir to toast the spices for about 1 minute, allowing the flavors to bloom.
3. Pour in the crushed tomatoes, and bring the mixture to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the tomatoes lose their raw flavor.

Step 4: Add the Cream

1. Once the tomato sauce has thickened, pour in the heavy cream and stir to combine. This will give the sauce its signature rich and creamy texture.
2. Add the cooked chicken back into the skillet, along with any juices that have collected. Stir everything together so the chicken is well coated with the creamy sauce.
3. Simmer the dish for an additional 10 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly. Taste the sauce and adjust seasoning with salt, if needed.

Step 5: Serve

1. Once the butter chicken is ready, transfer it to a serving dish. Garnish with freshly chopped cilantro leaves for a burst of color and freshness.
2. Serve with warm naan bread, basmati rice, or roti, and enjoy the flavorful dish you’ve just created!