recipes

Butter Chicken

Butter Chicken is simply a mixture of chicken in tomato gravy, rich in butter and cream. It often looks very similar to Tikka Masala. The only difference is the number of spices the Tikka Masala has, the Butter Chicken, on the other hand, is more buttery, creamy and sweet.

Butter Chicken is originated in Delhi, India sometime during the 1950s. It was developed by Moti Mahal by chance, by mixing leftover chicken in tomato gravy rich in butter and cream. Today, there are store-bought Butter Chicken sauces available to anybody who wants a quick and easy dinner. I have to admit, I have been using store-bought Butter Chicken sauces before to make Easy Butter Chicken until I discovered this Butter Chicken Recipe from Scratch.

How to Make Butter Chicken from Scratch?

Combine chicken and all the ingredients for the chicken marinade in a bowl. Marinate for 30 minutes to an hour or even overnight. In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook them in batches to not overcrowd the pan. Fry until browned, about 3 minutes on each side. Once cooked, set aside and keep warm. In the same pan, heat butter. Saute the onions about 6 minutes or until they start to sweat. Scrape up any browned bits stuck on the bottom of the pan. That will add flavor to our Butter Chicken. Saute garlic and ginger for a minute or until fragrant, then add the spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, stirring occasionally. Now add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes. Again stir occasionally until sauce thickens and becomes a deep brown-red color. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple of tablespoons of water if needed to help it blend (you can add up to 1/4 cup). Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes more until chicken is cooked through. Make sure that the sauce is thick and bubbling. Garnish with chopped cilantro and serve with hot garlic butter rice and Naan bread.

You may also like my other chicken recipes:

Crispy Fried Chicken

Filipino Skinless Chicken Longganisa (Sausage)

Korean Coconut Fried Chicken

Buttermilk Tempura Crispy Chicken


Butter Chicken Recipe

INGREDIENTS:

FOR THE CHICKEN MARINADE:

28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces

1/2 cup plain yogurt

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

FOR THE SAUCE:

2 tablespoons olive oil

2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon oil)

1 large onion, sliced or chopped

1 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1 teaspoon ground coriander

14 oz (400 g) crushed tomatoes

1 teaspoon red chili powder (adjust to your taste preference)

1 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk to save calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS:

1. TO MARINATE: In a bowl, combine chicken with all of the ingredients for the chicken marinade. Marinate for 30 minutes to an hour (or overnight if time permits).

2. TO COOK: In a large skillet or pot, cook the chicken pieces over medium-high heat. Cook it in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Once cooked, set aside and keep warm.

3. Heat butter in the same pan. Saute the onions for about 6 minutes or until they sweat. Scrape up any browned bits stuck on the bottom of the pan (this adds flavor to the dish). 

4. Saute garlic and ginger for 1 minute or until fragrant, then add other spices; ground coriander, cumin and garam masala. Cook for about 20 seconds or until fragrant, while stirring occasionally.

5. Add crushed tomatoes, chili powder and salt. Simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.

6. Remove from heat, scoop mixture into a blender and blend until smooth. Add a couple tablespoons of water to help it blend (you can add up to 1/4 cup). Work in batches depending on the size of your blender.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) together with the sauce. Add the chicken with juices back into the pan and cook for 8-10 minutes until chicken is cooked through. Make sure that the sauce is thick and bubbling.

8. Garnish with chopped cilantro and serve with steamed garlic rice and Naan bread.

Serve and enjoy this Butter Chicken with family and friends!

NOTES:

  • To thin out the sauce, add a tablespoon or two of butter or ghee at the end of cooking, and gently simmer it through. You may also add a small amount of water instead of butter.
  • Let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. That’s the trick to making a great Butter Chicken sauce.
  • Alternatively, you can use evaporated milk instead of heavy whipping cream.
  • You can prepare the sauce ahead of time. Allow it to cool completely and store it well. Refrigerate for up to 2 days.
  • This is perfect served with garlic rice and Naan bread.

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If you tried and loved this Butter Chicken recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

cookies and biscuits

Rose Butter Cookies

If you don’t have memories of that iconic blue tin of butter cookies during Christmas then you’re missing the best part of your childhood.

I know it is not Christmas yet but I can’t wait until the holidays before making these beautiful babies. These Danish Rose Butter Cookies taste like the ones you sneaked out from your kitchen because your Mom told you to wait until Christmas Eve before you could eat them, yep that one! Hhmmm! The cookies that are crunchy when you bite and melts in your mouth and the salty butter taste explodes just there. You definitely could not settle for just one, you would like to have another one and another.


Rose Butter Cookies Recipe

INGREDIENTS:

1 cup (227 grams) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

2 cups flour, all-purpose or plain

sugar, to sprinkle

How to Make Rose Butter Cookies?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets (parchment paper).
  2. In a mixing bowl, beat butter and sugar together until fluffy, about 1 to 2 minutes on medium speed. Add salt, vanilla and egg beat until just combined. Reduce the speed to low, slowly add flour until well combined. Using a rubber spatula, give it a good last stir to ensure that the flour is totally incorporated.
  3. Transfer the dough into a piping bag with a large star tip. Pipe the dough into 2-inch circles on the baking sheets with spaces in between them. In this case, you could sprinkle them with sugar. I didn’t do it in this recipe.
  4. Bake one baking tray at a time, about 12-17 minutes. It really depends on the oven and the size of the dough circles. I baked mine just around 12 minutes.
  5. Allow to cool completely before serving or storing.

Serve these Rose Butter Cookies with family and friends!

NOTES:

  • Use good quality butter to bring out the best in your cookies. Make sure it is in room temperature before mixing it with sugar.
  • To make a beautiful rose butter cookies, I used Wilton 21 Star Tip, but you can also use Ateco 829 Pastry Tube – Star – Size 9.
  • For this recipe, you can also use a cookie press to make different shapes.
  • Make sure to allow the cookies to completely cool before serving or storing them.
  • Store these rose butter cookies in an air-tight container for 1 week, or frozen up to 3 months.

Did you make these Rose Butter Cookies? Please leave us a comment below.

recipes

Easy Butter Chicken

This Easy Butter Chicken recipe is for beginners who are not confident in making their own Butter Chicken sauce, or for those people who want a quick fix of their creamy Indian cuisine.

In our family, we do have a thing called “Butter Chicken Thursday!” which means we buy Butter Chicken, Naan, and Samosas from our local Indian Takeaway. We love it as it tastes authentic, and we crave for it most of the time. We don’t do it every Thursday anymore, but from time to time, yes we do!


Easy Butter Chicken Recipe

INGREDIENTS:

50 grams butter, or more medium onion, minced

500 grams chicken breast, cut in small cubes

2 cans reduced cream

2 pack of Butter Chicken paste, or sauce

salt and pepper to taste

1-2 tablespoons fish sauce, optional

How to Make Easy Butter Chicken?

INSTRUCTIONS:

1. Heat a skillet or pan, melt the butter and add the onion.  

2. Add chicken and cook until it changes color, about 10 minutes.  

3. Pour 2 cans of reduced cream and mix well. Add in the Butter Chicken paste or sauce. Mix until well combined.  

4. At this stage, you can add salt and pepper to taste. Pour fish sauce to add more flavour.  

5. Simmer for 5-8 minutes or until the sauce is thick and creamy.  

Serve and enjoy this Easy Butter Chicken with your family and friends!

NOTES:

  • You can add more butter if you prefer.
  • Omit the fish sauce, if you don’t like the fishy taste.
  • Cut the chicken however you want, I just preferred it in small cubes (it’s easy to eat).
  •   You can use any store-bought Butter Chicken paste or sauce.
  • Serve with Naan or rice, or both.  

WATCH HOW TO MAKE EASY BUTTER CHICKEN:

Did you make this Easy Butter Chicken? Please leave us a comment below.


cakes

Yellow Butter Cake

Ingredients:

1 cup unsalted butter, room temperature
1 1/2 cups all purpose flour
1 1/2 cups cake flour (see cake flour substitute, if not available)
1 tbsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
2 tsp pure vanilla extract
1 1/4 cups milk
Procedure:
1. Preheat oven to 350F or 176C. Butter two 8 inch round cake pans; line the bottoms with baking paper. Butter baking paper and dust with flour. 
2. In a bowl, sift together flours, baking powder and salt, set aside.
3. In the bowl of an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy for 3 -4 minutes. Beat in eggs, one at a time, then beat in vanilla. Turn the speed to low then add the flour mixture in three parts, alternating with the milk. Beat until combined after each addition.
4. Divide batter between the prepared pans. Bake the cake for 30-35 minutes or until the cakes are golden brown. To test if the cake is done, insert a toothpick on the center of the cake, if it comes clean, then your cake is ready. 
5. Transfer pans to a wire rack to cool for 20 mins. Invert cakes onto the rack, peel off the baking paper.
6. Reinvert cakes and let them cool completely.
Source: Martha Stewart
Photo: Colour or Crumb
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