Butter Chicken with Steak and Shrimp for Bold Dinner Flavor

Name: butter chicken
Prep time: 12 h 15 min
Cook time: 30 min
Total time: 12 h 45 min
Cuisine: Indian
Ingredients: – 500 grams boneless chicken thighs; – ⅓ cup Greek yogurt or hung curd; – ¾ to 1 tablespoon lemon juice; – ½ to ¾ teaspoon Kashmiri red chili powder or paprika; – ¾ to 1 teaspoon garam masala; – 1 teaspoon kasuri methi; – ¾ tablespoon ginger garlic paste; – 2 to 3 tablespoons butter or ghee; – 600 grams fresh tomatoes or 1 cup tomato passata or double concentrate tomato paste; – 28 cashews or ⅓ cup heavy cream; – ½ cup water; – 1½ cups hot water; – 1 teaspoon sugar; – salt; – fresh coriander leaves

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Why You’ll Love This Butter Chicken

Ease of preparation: This butter chicken recipe is designed to be straightforward and quick, making it accessible to both beginner and experienced cooks. With an overnight marination step using yogurt and spices, the hands-on time is minimal, and the cooking process is simple, allowing you to enjoy restaurant-quality results at home without complicated techniques.
Health benefits: Featuring lean boneless chicken thighs, the dish provides a high-protein meal that supports muscle maintenance and satiety. The use of Greek yogurt or hung curd in the marinade adds probiotics and calcium, while the well-balanced spices contribute antioxidants. Though rich and creamy, the recipe’s healthy fats are balanced with nourishing ingredients, promoting overall wellness.
Versatility: This butter chicken recipe adapts seamlessly to different dietary preferences. It can be made gluten-free by choosing certified spices, or the cream components can be replaced with dairy alternatives for lactose intolerance and vegan adaptations. The dish pairs wonderfully with basmati rice, naan, or vegetable sides, making it a flexible centerpiece for many meal occasions.
Distinctive flavor: The hallmark of this butter chicken lies in its rich, silky tomato-cashew cream sauce infused with aromatic Indian spices like garam masala, kasuri methi, and Kashmiri red chili powder. This balanced combination delivers a mild yet flavorful curry with buttery smoothness and tender, marinated chicken that melts in your mouth an unforgettable Indian culinary classic.

Jump To

1. Why You’ll Love This Butter Chicken
2. Essential Ingredients for Butter Chicken
3. How to Prepare the Perfect Butter Chicken: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Butter Chicken
5. Mastering Butter Chicken: Advanced Tips and Variations
6. How to Store Butter Chicken: Best Practices
7. FAQs: Frequently Asked Questions About Butter Chicken
8. butter chicken

Essential Ingredients for Butter Chicken

500 grams boneless chicken thighs, cut into 1-inch pieces – tender protein base that soaks up flavors.
⅓ cup Greek yogurt or hung curd – thick strained yogurt for marinade adhesion and tenderizing.
¾ to 1 tablespoon lemon juice – adds brightness and tenderizes the chicken.
½ to ¾ teaspoon Kashmiri red chili powder or paprika – mild heat and vibrant color.
¾ to 1 teaspoon garam masala – signature aromatic spice blend.
1 teaspoon kasuri methi (dried fenugreek leaves) – key for authentic flavor.
¾ tablespoon ginger garlic paste – foundational warmth and aroma.
2 to 3 tablespoons butter or ghee – richness for cooking and sauce flavor.
600 grams fresh tomatoes (diced) or 1 cup tomato passata or double concentrate tomato paste – base of the sauce providing acidity.
28 cashews (soaked in hot water) or ⅓ cup heavy cream – creates a creamy texture in the sauce.
½ cup water for blending and 1½ cups hot water for gravy – to adjust sauce consistency.
1 teaspoon sugar – balances tomato acidity.
Salt to taste – enhances all flavors.
Fresh coriander leaves for garnish – adds freshness and color.

Special Dietary Options:

Vegan: Substitute chicken with tofu or seitan, replace cream with coconut cream, and use plant-based butter or oil.
Gluten-free: Use certified gluten-free spices and ensure all processed ingredients contain no gluten.
Low-calorie: Use low-fat yogurt and cream alternatives; reduce butter quantity or replace with olive oil.

How to Prepare the Perfect Butter Chicken: Step-by-Step Guide

First Step: Marinate the Chicken

Begin by cutting boneless chicken thighs into 1-inch pieces. Sprinkle with lemon juice, Kashmiri red chili powder or paprika, and salt. Let it rest for 20 minutes to absorb initial flavors. Add Greek yogurt, ginger garlic paste, garam masala, kasuri methi, cumin, and coriander powders along with a tablespoon of oil or ghee. Mix thoroughly, covering all chicken pieces. Refrigerate and marinate for at least 12 hours or overnight to ensure tender, deeply flavored meat.

Second Step: Prepare the Tomato-Cashew Sauce

Optionally sauté thinly sliced onions in butter or ghee until golden to reduce tomato acidity. Blend the sautéed onions with fresh diced tomatoes (or substitutes), soaked cashews (or cream), and half a cup of water until smooth, adjusting the liquid to get a fine puree. This creamy mixture forms the heart of the sauce.

Third Step: Cook the Sauce with Spices

In a pan, heat 1 to 2 tablespoons of butter or ghee over medium heat. Add whole spices like cinnamon, cloves, and cardamoms briefly until aromatic. Then add ginger garlic paste and green chilies if using, stirring gently without burning. Turn off the heat, add powdered garam masala, chili powder, cumin, and coriander powders for maximum flavor release. Pour in the tomato-cashew puree, optionally strain for smoothness, and bring to a boil. Simmer uncovered for 12-15 minutes, stirring often until the sauce thickens and dark butter/residual oils rise.

Fourth Step: Cook the Chicken

While the sauce simmers, heat remaining butter or ghee in a separate pan. Pan-fry marinated chicken in batches over medium-high heat until the marinade dries and chicken cooks through but remains tender. Avoid overcooking to retain juiciness.

Fifth Step: Combine and Simmer

Transfer cooked chicken pieces into the simmering sauce. If the sauce is too thick, add hot water gradually to desired consistency. Simmer together for 5 to 7 minutes to meld flavors and tenderize chicken further. Adjust salt, sugar, kasuri methi, and garam masala as needed.

Final Step: Finish Sauce and Serve

Remove whole spices from the sauce. Temper remaining heavy cream by mixing a spoonful into the hot sauce before stirring it in fully to prevent curdling. Garnish with freshly chopped coriander leaves and a light drizzle of cream. Serve your butter chicken hot with basmati rice, naan, or Indian breads accompanied by vegetable salads like cucumber raita or mint yogurt.

**Butter Chicken Preparation Timeline**
Step	Action	Time
1	Marinate chicken	12-24 hours (overnight best)
2	Sauté onions & prepare sauce puree	20-30 minutes
3	Cook tomato-cashew sauce with spices	15-20 minutes
4	Pan-fry marinated chicken	10-15 minutes
5	Simmer chicken with sauce and finish	5-7 minutes

Dietary Substitutions to Customize Your Butter Chicken

Protein and Main Component Alternatives

Replace chicken with firm tofu or tempeh for vegan options.
Swap boneless chicken thighs for turkey breast or paneer to vary protein and texture.
Use plant-based yogurt alternatives for marinade in dairy-free diets.

Vegetable, Sauce, and Seasoning Modifications

Add diced bell peppers or spinach to the sauce for added nutrition and color.
Use coconut milk or cashew cream instead of heavy cream to create dairy-free or lighter versions.
Substitute garam masala with milder curry powder to reduce heat or omit green chilies for less spice.
Adjust spice quantities depending on personal heat tolerance or omit chili powders for mild flavor.

Mastering Butter Chicken: Advanced Tips and Variations

Pro cooking techniques: Marinate chicken for a full 24 hours to intensify flavor and tenderness. Using a grill pan or oven broiler lends smoky char notes that mimic traditional tandoor cooking.
Flavor variations: Introduce fenugreek leaves (kasuri methi) for distinctive bitter-herbaceous nuance or add cashew paste to enrich creaminess. Blend in a touch of honey for mild sweetness balancing acidity.
Presentation tips: Garnish with finely chopped coriander and a swirl of cream. Serve in attractive bowls with freshly cooked naan or fragrant basmati rice arranged separately.
Make-ahead options: Prepare tomato-cashew sauce in bulk and refrigerate or freeze. Cook chicken fresh and combine before serving to maintain texture and flavor vibrancy.

How to Store Butter Chicken: Best Practices

Refrigeration

Store leftover butter chicken in airtight containers within two hours of cooling. Consume within 3-4 days for optimal freshness and food safety.

Freezing

Portion butter chicken into freezer-safe containers after cooling completely. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating gently.

Reheating

Reheat on low heat on the stovetop or microwave at medium power, stirring occasionally. Add a little water or cream to loosen thickened sauce as needed.

Meal Prep Considerations

Divide butter chicken into single-serving containers to simplify meal prep and reduce waste. Label and date to track freshness and rotate meals efficiently.

FAQs: Frequently Asked Questions About Butter Chicken

Can I freeze Butter Chicken sauce and how should I reheat it?

Yes, you can freeze Butter Chicken sauce to prepare in advance. When freezing, omit adding cream to the sauce. Freeze the sauce in an airtight container for up to 2-3 months. When reheating, gently warm the sauce on low heat and then stir in fresh cream just before serving to maintain a smooth texture and prevent the cream from splitting.

What is the best way to marinate chicken for Butter Chicken?

Use yogurt as the base for your marinade to tenderize the chicken. Combine it with spices like turmeric, garam masala, chili powder, and salt. Marinate chicken pieces for at least 3 hours, but overnight marination yields the most flavorful and tender results. This step is essential, especially if using lean cuts like chicken breast.

Can I use chicken breast instead of thighs in Butter Chicken?

Yes, chicken breasts can be used as a substitute for thighs. Since breasts are leaner, marinate them longer—ideally 12 hours or overnight—to keep the meat moist and flavorful. Keep in mind that thighs naturally have more fat, which adds richness to the dish, so adjust cooking times to avoid dryness.

What spices are commonly used in Butter Chicken and how do they affect the flavor?

Butter Chicken typically includes turmeric, garam masala, cumin, and chili powder. These spices create a warm, mildly spiced, and aromatic flavor profile. Additionally, dried fenugreek leaves (kasuri methi) are crucial, providing a distinctive, slightly bitter herbaceous note that many consider essential for authentic Butter Chicken taste.

How can I adjust the spiciness of Butter Chicken for different preferences?

To control heat, adjust the amount of red chili powder or paprika in the recipe. For a milder dish suitable for children, reduce or omit the chili powder altogether. Avoid using green chilies if a gentle flavor is preferred. You can also balance spiciness by adding more cream or yogurt to mellow the heat without losing the rich taste.

Butter Chicken with Steak and Shrimp Stir Fry Twist for a Flavor-Packed Dinner