Butter chicken is a traditional Indian dish, and this is the recipe to make it at home. It seems almost imposible to do it homemade, but here we tell you how to make it, quick and easy. Even in spanish we still call it butter chicken, because we don’t really have a proper name for it in spanish. Everyone I know likes this dish.
Now, butter chicken is a millenary, traditional dish. It is one of those recipes we all love. Now, this recipe is butter chicken made our way, and it is a replica of the original recipe. We are not, by any means, saying that this is the original or authentic recipe in any way. This is butter chicken made the way we like it.
Its name says it all: butter chicken. And it is basically that, but with lots of flavorful spices that make some simple chicken pieces into something special. It is an aromatic, comforting and cozy dish. It is something that, even if you’re not from India, will make you feel at home.
You will find ti in any Indian restaurant you go to. And it is so famous becasue it is not too spicy nor strong flavored (as some other indian dishes), it is actually somewhat sweet, and the sauce is extremely creamy and delicious.
the best way to eat butter chicken is with some naan type bread, with garlic and butter on the side, or basmati type rice, cooked perfectly. The truth is, you could eat this butter chicken by itself. It is a filling and comforting food. You will be full by the end, every time.
If you like this recipe, you have to go see our chinese style fried rice, but made our way! you will for sure like it a lot.
- 24.70 oz (700 gr) chicken drumsticks, boneless
- 1 C (8.50 oz) (240 gr) natural yogurt, sugarfree
- 1 tbsp (0.50 fl oz) (15 ml) lemon or lime juice
- 2 tsp garam masala
- 1 tsp powder chile, or chili flakes
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1 tsp (0.25 oz) (7 gr) salt
- 3 tbsp (1.60 oz) (45 gr) unsalted butter
- 1/2 C (3.95 oz) (112 gr) unsalted butter, cut into cubes
- 2 C (16.95 oz) (480 gr) crushed tomato
- 2 tbsp (1.06 oz) (30 gr) granulated white sugar
- 1 tsp powder chile or chili flakes
- 1 tbsp dried fenugreek
- 2 tsp garam masala
- 2 C (16.25 fl oz) (480 ml) heavy cream
- Salt, to taste
Cut the chicken into small bite-size pieces and put in a big bowl. Add in all the ingredients but butter and mix well for the chicken to absorb it all.
Cover the bowl with kitchen plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Once the chicken has marinated, heat up a pan over medium high heat on the stove with butter. Then cook there the kitchen for 2 minutes on each side until it is seared but not throughly cooked.
Take the chicken pieces off the heat and put on a plate. Let it sit while you make the sauce.
Using the same pan, over medium heat, add half of the butter and let it melt.
Add in the crushed tomato, sugar, powder chile, fenugreek and garam masala and cook for about, stiring non-stop using a wooden spoon until it reduces and the liquid evaporates (the tomato has to sort of separate from the butter, that's when you will know it is ready) and all the flavors integrate.
Add in the rest of the butter along with the cream and season with salt and cook for about 3 more minutes until you get a smooth mixture.
Add the chicken to this sauce and cook for 7-8 more minutes until the chicken is cooked and soft. Season with some more salt if needed and serve the butter chicken while still hot with some basmati rice or naan type bread.