Quick Homemade Butter Chicken

$For this dish, you will need: - 500g boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons ghee (or unsalted butter) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (400g) crushed tomatoes - 1 cup heavy cream - 2 tablespoons garam masala - 1 tablespoon chili powder (adjust to taste) - 2 teaspoons ground cumin - Salt to taste - Fresh cilantro, chopped (for garnish) - Cooked basmati rice or naan bread (for serving) These ingredients create a rich and creamy sauce that clings to the chicken pieces. The spices add warmth and depth, while the cream balances the heat. You can boost the flavor of your butter chicken with: - 1 tablespoon lemon juice for brightness - Peas or bell peppers for added texture - A pinch of sugar to balance acidity - Cashews or almonds for crunch Adding these will not only enhance the taste but also make the dish more vibrant and colorful. If you need to swap out some ingredients, consider these options: - Use olive oil instead of ghee for a dairy-free option - Coconut cream can replace heavy cream for a dairy-free version - Substitute chicken with tofu or chickpeas for a plant-based meal These substitutions will still give you a tasty butter chicken while catering to different dietary needs. You can find the Full Recipe for detailed cooking instructions! Start by gathering all your ingredients. You’ll need: - 500g boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons ghee (or unsalted butter) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (400g) crushed tomatoes - 1 cup heavy cream - 2 tablespoons garam masala - 1 tablespoon chili powder (adjust to taste) - 2 teaspoons ground cumin - Salt to taste - Fresh cilantro, chopped (for garnish) - Cooked basmati rice or naan bread (for serving) Chop the onion, garlic, and ginger first. This makes cooking smoother. Cut the chicken into small pieces. This helps it cook faster and soak up flavors well. Heat the ghee in a large skillet over medium heat. Add the chopped onion. Sauté it until golden brown, about 5-7 minutes. Next, stir in the minced garlic and ginger. Cook for 1-2 minutes until fragrant. Now, add the chicken pieces. Season with salt. Cook until the chicken is lightly browned on all sides, about 5-6 minutes. Sprinkle in the garam masala, chili powder, and ground cumin. Mix well and cook for one more minute to release the spices' flavors. Pour in the crushed tomatoes. Stir well and let it simmer for 5-7 minutes until the chicken is cooked through. Reduce the heat to low. Stir in the heavy cream, mixing until it’s well combined. Let it cook for another 2-3 minutes to thicken slightly. Taste your dish and adjust the seasoning if needed. Add more salt or spices to suit your taste. Finally, remove the skillet from heat and garnish with freshly chopped cilantro. This adds a fresh touch. Serve your butter chicken with hot basmati rice or naan. Drizzle a little extra cream over the top for a special finish. Enjoy this delicious meal! Check the Full Recipe for more details. To boost flavor in your butter chicken, use fresh spices. Fresh spices bring warmth and depth. Toasting spices like cumin and garam masala in the pan can also help. This unlocks their full aroma. I love adding a squeeze of lemon juice at the end. It brightens the dish and balances the creaminess. Fresh cilantro on top adds a pop of color and taste too. You can save time by using smaller chicken pieces. Bite-sized chunks cook faster than larger ones. Also, using a pressure cooker speeds up the process. You can have tender chicken in just 10 minutes! If you’re in a hurry, try precooked rotisserie chicken. Just add it to the sauce to warm through. For juicy chicken, don’t overcook it. Cook just until it’s no longer pink inside. Marinating chicken in yogurt for a few hours can help. This keeps the chicken tender and flavorful. If you want a crisp outer layer, sear the chicken first. Then, simmer it in the sauce to keep it juicy. For the full recipe, check out the Quick Homemade Butter Chicken section in this article. {{image_2}} You can enjoy a vegetarian version of butter chicken. Swap the chicken for tofu or paneer. Both options soak up flavor well. Tofu gives a nice texture, while paneer adds creaminess. Use the same spices and cooking method. For a hearty twist, add chickpeas or lentils. They provide protein and fiber too. Adjusting the spice level is easy. If you like heat, add more chili powder. Start with a little and taste as you go. If you prefer mild, cut back on spices. You can also add a touch of sugar. This balances the heat and makes the dish sweeter. Want a lighter butter chicken? Use low-fat yogurt instead of heavy cream. This swap cuts calories but keeps taste. You can also use skinless chicken breasts for less fat. For a veggie boost, add spinach or bell peppers. They add color and nutrients to your meal. Explore these variations in the Full Recipe for more ideas! After enjoying your butter chicken, let it cool down first. Store it in an airtight container. This keeps the flavors fresh. Place it in the fridge if you plan to eat it within three days. Make sure to label the container with the date. This helps you track how long it has been stored. When you're ready to reheat your butter chicken, use a skillet for the best results. Heat it on medium-low to avoid burning. Stir often to keep it from sticking. If it seems too thick, add a splash of water or cream. This helps restore its creamy texture. You can also microwave it, but stir it halfway to heat evenly. To freeze your butter chicken, let it cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently, and enjoy your delicious meal again! Butter chicken, or murgh makhani, comes from India. It started in the 1950s. A restaurant in Delhi made it by mixing leftover chicken with tomato sauce. Over time, it grew popular across the world. This dish blends Indian spices with creamy sauce. The rich flavors make it a favorite for many. Yes, you can use different cuts of chicken. Chicken breast works well. It is leaner but can dry out if overcooked. You can also try chicken drumsticks. Thighs are my personal favorite as they stay juicy. Just make sure to cook the chicken until it reaches 165°F for safety. To make this recipe dairy-free, swap heavy cream with coconut milk. This change keeps the creaminess while adding a hint of sweetness. You can also use a dairy-free yogurt. It adds tang and richness. Adjust spices to balance flavors. With these swaps, you still get a tasty butter chicken. For the best curry consistency, follow these tips. First, let the sauce simmer long enough to thicken. Use crushed tomatoes for a smooth base. If it's too thick, add water or broth to reach your desired texture. Stir well to combine all ingredients. Taste and adjust as needed for the perfect dish. Quick homemade butter chicken is both simple and delicious. We covered key ingredients, cooking steps, and helpful tips to elevate your dish. Remember to adjust flavors to fit your taste and try variations like vegetarian options. Proper storage and reheating ensure your leftovers remain tasty. Overall, this dish is easy to adapt, making it perfect for anyone who loves great food. Enjoy the cooking process, and make it your own!$

Quick Homemade Butter Chicken

Indulge in this quick homemade butter chicken recipe that will elevate your weeknight dinners! With tender chicken thighs simmered in a rich, creamy tomato sauce and aromatic spices, you'll savor every bite. Paired perfectly with basmati rice or naan, this dish is easy to make in just 30 minutes. Ready to spice up your dinner table?

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Ingredients

500g boneless chicken thighs, cut into bite-sized pieces

2 tablespoons ghee (or unsalted butter)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 can (400g) crushed tomatoes

1 cup heavy cream

2 tablespoons garam masala

1 tablespoon chili powder (adjust to taste)

2 teaspoons ground cumin

Salt to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan bread (for serving)

Instructions

In a large skillet or pan, heat the ghee over medium heat.

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the chicken pieces to the pan and season with salt. Cook until the chicken is lightly browned on all sides, stirring frequently, about 5-6 minutes.

Sprinkle in the garam masala, chili powder, and ground cumin, mixing well. Cook for another minute to release the spices' flavors.

Pour in the crushed tomatoes, stirring to combine. Let it simmer for 5-7 minutes until the chicken is cooked through.

Reduce the heat to low and stir in the heavy cream, mixing until well incorporated. Allow it to cook for an additional 2-3 minutes to thicken slightly.

Taste and adjust seasoning if necessary, adding more salt or spices according to preference.

Remove from heat and garnish with freshly chopped cilantro.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Serving Suggestions: Serve the butter chicken with hot basmati rice or naan, and drizzle a little extra cream over the top for a restaurant-style presentation!