A Dish That Warms the Soul

Imagine sinking your spoon into a bowl of perfectly cooked chicken, drenched in a rich, creamy tomato sauce infused with fragrant spices. Butter Chicken Masala, known for its velvety texture and comforting flavour, is a dish that has captured hearts around the world. But what if you could make it from scratch, just as delicious as the restaurant version, right in your own kitchen? This recipe is designed for both beginners and seasoned chefs looking to master the art of Indian cuisine. Let’s dive into creating a Butter Chicken that will elevate your cooking to new heights.

Ingredients:
For the Chicken Marinade:
500g boneless, skinless chicken thighs (cut into bite-sized pieces)
1 cup natural yoghurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp chili powder (adjust to taste)
Salt to taste
For the Sauce:
2 tbsp unsalted butter
1 medium onion, finely chopped
2 tbsp ginger-garlic paste
1-2 green chillies, finely chopped (optional for extra heat)
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1/2 tsp ground cinnamon
1 tsp paprika
1 can (400g) crushed tomatoes (or 2 large ripe tomatoes, pureed)
1/2 cup double cream
1/4 cup water (adjust for desired sauce consistency)
Salt to taste
Fresh coriander (for garnish)

Method:

1. Marinate the Chicken (The Foundation of Flavour)
   The first step to great Butter Chicken is a well-seasoned marinade. Combine the chicken with yoghurt, lemon juice, ginger-garlic paste, and all the ground spices in a large bowl. Coat the chicken thoroughly, then cover and leave to marinate in the fridge for at least 1 hour, but ideally overnight. The yoghurt helps tenderise the chicken, and the spices infuse deep flavour into the meat.

Pro Tip: The longer the chicken marinates, the more flavourful and tender it will be. For a deeper flavour, you can add a pinch of ground fenugreek to the marinade.

2. Sear the Chicken (Seal in the Juices)
   Once the chicken has marinated, heat a tablespoon of oil in a large, heavy-bottomed pan over medium-high heat. Sear the chicken pieces for about 3-4 minutes per side, until golden brown but not fully cooked through. This step creates a nice caramelisation on the chicken, adding layers of flavour that will shine through in the final dish.

Pro Tip: Don’t overcrowd the pan—sear the chicken in batches if necessary. Overcrowding will steam the chicken, preventing it from developing that rich, golden crust.

3. Prepare the Sauce (Building Complexity)
   In the same pan, add the butter and melt over medium heat. Once melted, toss in the chopped onions and sauté for 5-6 minutes, stirring occasionally, until they turn soft and golden brown. The sweetness of the caramelised onions is a key component in balancing the richness of the sauce.

Add the ginger-garlic paste and cook for another 2 minutes, until fragrant. Then, stir in the ground coriander, cumin, garam masala, cinnamon, paprika, and chopped green chillies (if using). Let the spices cook for 1-2 minutes to “bloom” and release their aromatic oils. This step is crucial for bringing out the full depth of the flavours.

Pro Tip: If you prefer a smoother sauce, blend the onions and ginger-garlic paste together before adding the spices. This will create a velvety, luxurious sauce.

4. Simmer the Tomatoes (Developing the Sauce)
   Next, add the crushed tomatoes (or pureed fresh tomatoes) to the pan. Stir well and let the mixture simmer for 8-10 minutes, until the tomatoes cook down and the sauce thickens slightly. At this stage, you can also add a splash of water to adjust the consistency of the sauce, depending on how thick you like it.

Pro Tip: To intensify the tomato flavour, you can cook the tomatoes a little longer until they become rich and jam-like. This extra time allows the natural sweetness of the tomatoes to shine through.

5. Add the Cream and Chicken (Richness and Tenderness)
   Once the tomatoes have cooked down, reduce the heat to low and stir in the double cream. The cream adds the signature richness and smoothness that makes Butter Chicken so indulgent. Add the seared chicken pieces to the pan, along with any juices that have accumulated, and stir to coat the chicken in the creamy sauce. Simmer for another 10-15 minutes, or until the chicken is fully cooked and tender.

Pro Tip: For a slightly smoky flavour, you can add a pinch of smoked paprika or finish the dish by broiling the chicken under high heat for 2-3 minutes before serving.

6. Final Touches (Garnish and Serve)
   Taste the sauce and adjust the seasoning, adding salt and a little more garam masala if necessary. Garnish with freshly chopped coriander before serving.

Serve your Butter Chicken Masala with warm naan bread or fluffy basmati rice to soak up that beautiful, creamy sauce.

Pro Tip: For added texture, sprinkle a few slivers of toasted almonds or cashews on top just before serving.

Chef’s Tips for Perfect Butter Chicken:
Use Bone-In Thighs: For more flavour, you can use bone-in chicken thighs instead of boneless. The bone adds richness to the sauce, though it will require a slightly longer cooking time.

Balance the Heat: If you prefer a milder Butter Chicken, reduce the amount of chilli powder and omit the green chillies. You can always adjust the spice level to suit your taste.

Make it Ahead: Butter Chicken tastes even better the next day as the flavours continue to meld. Make a big batch and refrigerate for up to 2 days, or freeze for up to a month.

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Happy cooking, and we look forward to seeing you in the next recipe!