FINGER LICKIN’ BUTTER CHICKEN

This is a butter chicken which you can make it in your home with simple ingredients.Taste of this dish is more tasty than that of a good restaurant butter chicken.Believe me that it is too tasty.

I have made this recipe easy and I try to make the preparation method easy so that you people can follow it easily and i have made a slight change in the recipe to make it easy without compromising on the taste of this dish.

So about that BUTTER chicken.My butter chicken recipe doesn’t contain that much butter. And I used what’s called ghee (also known as clarified butter).If you prefer to use regular butter, I suggest you use a mix – ½ butter + ½ oil because butter can burn super easy.

This recipe is super simple. No need for you to grab whole spices and grind them up. I skip them and replace it with tandoori masala. Just follow the step by step directions, and you’ve got creamy butter chicken right at home that’s better than your favorite Indian take-out. It’s a combination of spices all blended together and it’s perfect for this restaurant-style butter chicken.

It’s all about that sauce when it comes to an authentic butter chicken recipe. No really. Like with most curries, this butter chicken actually tastes better with time . Make the gravy portion of this recipe, blend it and allow it to cool completely before popping it in the refrigerator for 24-48 hours. Let those flavors really get together.

You can also marinate the chicken in the ginger, garlic, yogurt, and tandoori masala and let it sit for 12-24 hours, covered in the refrigerator. The yogurt, ginger, and garlic really help make the chicken more tender. As always, I’m a fan of white meat chicken, so I used boneless skinless chicken breasts, but you could go the dark meat route and use chicken thighs as well. Some may even tell you it’s more flavorful that way, I’m not one of those people though. ???

Also, with a little weekend prep work, this recipe can be made weeknight friendly. Just make the sauce (and freeze it beforehand) and marinate the chicken on Sunday and pull it together in about 20 minutes on a Monday. That’s faster than ordering take-out and trust me, it tastes better too.

If there’s any recipe that’s worth making at home, it’s butter chicken. AM I RIGHT? I could eat this all week long. And yes, I’m going to say with confidence that this is the BEST butter chicken recipe you’ll ever make. A big thank you to all those that have tried it/loved it/commented/added it to your dinner rotations. <– Let me make the directions a little more clear and the recipe a little easier to follow for you!

FINGER LICKIN’ BUTTER CHICKEN

YIELD

5 SERVINGS

Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in restaurants — and i’ve had people tell me it’s actually better! Trust me when I say it’s finger lickin’ good!

INGREDIENTS

CHICKEN MARINADE:

• 1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
• 2 tablespoons tandoori masala 
• 1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
• ½ cup yogurt
• 1 tablespoon oil

BUTTER CHICKEN SAUCE:

• 2 tablespoons ghee (clarified butter) (see note)
• 1 large onion, thinly sliced
• 1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon chili powder (see notes)
• 1 1/2 tablespoon coriander powder
• 1 1/2 teaspoon cumin powder
• 1/2 cup heavy whipping cream
• 1/2 teaspoon garam masala
• ¼ teaspoon dried fenugreek leaves (crushed between fingers)

DIRECTIONS:

CHICKEN:

1. In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.

BUTTER CHICKEN SAUCE:

1. Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don’t allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
2. Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to ¼ cup).  Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
3. MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.

ASSEMBLY:

1. Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.

NOTES

1. Fan of dark meat chicken? You can replace the cubed chicken breasts with cubed boneless, skinless chicken thighs for more added flavor.
2. GHEE: If you can’t find it you replace it with 1 tablespoon butter and 1 tablespoon oil.
3. TANDOORI MASALA: is available in powder/ paste form. I prefer the powder but some of my readers recommended Patak’s brand tandoori paste. You’ll need about 2-4 tablespoons of the paste (to preference).
4. CHILI POWDER: optional! If you prefer milder food, you may want to leave it out as the tandoori masala already has heat. Traditionally, a spicy pepper similar to cayenne is used. If you can’t find Indian or Pakistani chili powder (usually sold at Indian stores), replace it with cayenne. 1 teaspoon can be a lot so if you prefer a milder flavor, replace with 1/4 – 1/2 teaspoon.