Butter chicken is a popular Indian recipe. This recipe will show you how to prepare this meal with the minimum amount of steps while still reaching perfect results.
Read moreWhile the butter sauce is very close to the Tikka Masala sauce, the taste and texture are different.
With this recipe, you do not need the Garam Masala seasoning mixture, which is commonly used. You are going to prepare the seasoning mixture on your own! This will give you better control over the flavor and help you save some money.
Also try out my recipe for butter cauliflower.
Tom Founder
* Optionally, you can substitute for other spicy peppers, such as jalapenos or pimentos.
2 TSP of ground turmeric
¼ TSP of ground cinnamon
½ TSP of ground pepper
1 TSP of chili powder
1 TSP of ground cardamom
½ TSP of mustard seeds – ground
1 TSP of ground coriander
½ TSP of ground cloves
¼ TSP of ground nutmeg
1 TSP of ground cumin
2 TSP of ground ginger
1 TSP of salt
1 TBSP of brown sugar
Stir with a whisk until fully mixed (about 30 seconds).
Then, put about ½ of the seasoning into a small food container and set aside for the later step.
Leave the remaining ½ in a mixing bowl for the following step.
Tom FounderCorrect preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.
Make sure that the chicken breasts are properly rinsed under cold water and that the unwanted parts are removed.
Cut chicken breasts into large pieces (about 6 from each breast).
Add chicken into the medium mixing bowl with seasoning mix.
¾ cup of plain white yogurt
Thoroughly fold all together with a spatula.
Cover with plastic wrap and marinate for at least 30 minutes on the countertop (or preferably overnight in the refrigerator).
Chicken from the previous step (leave the extra yogurt with spices in the bowl for the next step)
Sauté until a nice surface color is reached, but the chicken is not fully cooked yet (about 2 – 4 minutes).
2 cups of tomato puree
1 cup of water
2 cups of heavy cream
Extra yogurt with spices
Extra spices in the small food container from step 1.2.
4 cloves of garlic – grated
Optional: 2 chili peppers – finely chopped
4 TBSP of butter – cut into a few pieces
Briefly stir.
Bring to a simmer (about 190°F) with occasional stirring.
Note:
If the sauce thickens too much during any cooking phase, consider adding water followed by vigorous stirring until fully combined (¼ cup at a time).
Taste and add salt and pepper if needed.
Serve over rice, Indian flavored rice, and optionally with garlic naan.
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
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