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Amazing Butter Chicken: 1 Secret for Incredible Flavor

Butter Chicken
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Prepare to embark on a culinary journey right from your own kitchen, creating a dish so rich, creamy, and vibrantly flavorful, it will astound your taste buds and impress everyone at your dinner table. Forget the long waits for takeout; this incredible, comforting Indian classic is more accessible than you ever imagined.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1/2 cup plain full-fat yogurt (Greek yogurt works beautifully for a thicker marinade)
  • 1 tablespoon ginger-garlic paste (or 1-inch fresh ginger, grated, and 3 cloves garlic, minced)
  • 1 teaspoon red chili powder (Kashmiri chili powder for color, or regular for heat)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 large yellow onion, finely diced
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to your spice preference)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 (28-ounce) can crushed tomatoes (good quality makes a difference!)
  • 1/2 cup raw cashews (soaked in hot water for 15 minutes, then drained, for an extra creamy sauce)
  • 1/2 cup water or chicken broth
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 tablespoon granulated sugar (or to taste, balances the tanginess)
  • 1 teaspoon dried fenugreek leaves (Kasuri Methi), crushed between your palms ( this is a secret weapon ingredient! )
  • Salt to taste
  • Fresh cilantro, chopped
  • A swirl of heavy cream

Instructions

  1. Prepare the Chicken: Cut chicken into roughly 1-inch cubes. Pat dry with paper towels to ensure a good sear.
  2. Whisk Up the Marinade: In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, ground cumin, garam masala, and salt. Whisk until smooth.
  3. Marinate the Chicken: Add cubed chicken to the marinade. Toss to coat every piece. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours, or overnight for best flavor.
  4. Prep Your Aromatics: While chicken marinates, finely dice the yellow onion. If not using pre-made paste, mince fresh ginger and garlic for the sauce’s ginger-garlic paste.
  5. Sauté the Onions: In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons unsalted butter with 1 tablespoon neutral oil over medium heat. Add diced onions and sauté until soft, translucent, and golden-brown (8-10 minutes).
  6. Bloom the Spices: Add 1 tablespoon ginger-garlic paste to the pot. Sauté for 1 minute. Add red chili powder, ground coriander, turmeric powder, and garam masala. Stir continuously for 30 seconds to 1 minute to bloom spices.
  7. Incorporate the Tomatoes: Immediately pour in the 28-ounce can of crushed tomatoes. Stir well. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes.
  8. Add the Cashews: Add raw cashews (soaked and drained) to the simmering tomato mixture. Stir in and cook for the last 5 minutes of the simmer.
  9. Simmer and Prepare for Blending: Remove pot from heat. Carefully transfer contents to a blender (or use an immersion blender). Add 1/2 cup water or chicken broth.
  10. Blend Until Silky Smooth: Blend until the sauce is completely smooth and creamy.
  11. Strain for Ultimate Smoothness (Optional): For a restaurant-quality texture, strain the blended sauce through a fine-mesh sieve into a clean pot.
  12. Sear the Marinated Chicken: Heat a large skillet over medium-high heat with a tablespoon of butter or oil. Sear marinated chicken in batches for 3-4 minutes per side until golden-brown and cooked through. Remove and set aside.
  13. Combine Sauce and Chicken: Pour the strained sauce back into the pot over medium-low heat. Bring to a gentle simmer. Add the seared chicken pieces.
  14. The Signature Finish: Add heavy cream, granulated sugar, and crushed dried fenugreek leaves (Kasuri Methi) to the pot. Stir gently. Simmer on low heat for another 5-10 minutes to meld flavors and thicken the sauce.
  15. Taste and Adjust: Taste the butter chicken and adjust salt, sugar, or chili powder to your preference.
  16. Garnish and Serve: Ladle generous portions into serving bowls. Garnish with a swirl of fresh heavy cream and chopped cilantro. Serve hot with basmati rice, naan bread, or roti.

Notes

  • Use boneless, skinless chicken thighs for the most tender and juicy results.
  • Marinating the chicken for a longer period (2-4 hours or overnight) enhances flavor and tenderness.
  • Finely dicing the onion helps it melt into the sauce for a smoother texture.
  • Caramelizing onions properly builds foundational sweetness and depth of flavor.
  • ‘Blooming’ spices in hot oil releases their essential oils and amplifies their aroma and flavor.
  • Soaking cashews ensures a smoother, creamier sauce.
  • Blending the sauce until completely smooth is crucial for the luxurious texture of butter chicken.
  • Straining the sauce (optional) creates an incomparably silky-smooth finish.
  • Crushing dried fenugreek leaves (Kasuri Methi) between your palms before adding them releases their unique, essential flavor for authentic butter chicken.
  • Avoid boiling the sauce vigorously; a gentle simmer is all you need.
  • Adjust seasoning to your personal preference; a tiny squeeze of lemon juice can brighten flavors.
  • This recipe is adaptable: increase chili for more heat, add vegetables, or substitute chicken with paneer, tofu, or chickpeas for a vegetarian option. Coconut milk can be used as a dairy-free alternative.

Nutrition

Find it online: https://quizsavor.com/butter-chicken-secret-flavor/

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