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My kitchen smells like India today: a creamy butter chicken is simmering on the stove. This wonderful dish with its tender chicken in spicy tomato-cream sauce is my absolute favorite from Indian cuisine. Served with fragrant rice or fresh naan, it's a feast that wows everyone.
Why I'm crazy about this meal
What captivates me about butter chicken is its perfect harmony: tender chicken meets a velvety sauce packed with exotic spices. The mild heat makes it a hit with anyone who enjoys Indian cooking. At our home, it's the showstopper when friends visit but also works for cozy dinners.
You'll need these ingredients
For my butter chicken, I grab 500g juicy chicken breast, two garlic cloves and fresh ginger. I make the marinade from lime juice, plain yogurt and my favorite spice blend Garam Masala. The sauce calls for strained tomatoes, cream, butter and a spoonful of honey. Season with turmeric, paprika powder and if you want, a bit of cayenne pepper.
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Foolproof cooking method
First, I marinate the diced chicken with garlic, ginger, lime, yogurt and spices. Let that soak for at least an hour. For the sauce, I melt butter and sauté onions and ginger, add honey, then pour in tomatoes and cream. Adjust spices and blend smooth. The chicken gets seared hot, then everything comes together to simmer for another 5 minutes.
My spice suggestions
Spices are the soul of this dish. Garam Masala with cardamom, cinnamon and cumin creates the foundation. Turmeric gives that lovely color, paprika adds mild heat. I often tweak the spiciness based on who's eating - the flavors stay rich either way.
Keeping it tasty longer
My butter chicken easily lasts 4 days in the fridge. When reheating, I sometimes pour in a splash of cream to bring back that silky texture. Frozen in portions, it's my emergency dinner for hectic days.
For my veggie friends
I make the vegetarian version with cauliflower, tofu or chickpeas. Same marinade, same spices, just coconut milk instead of cream. It tastes just as creamy and flavorful as the original.
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What I serve alongside
We always have fragrant basmati rice with it, which soaks up the sauce perfectly. Homemade naan bread is a must for dipping. For freshness, I whip up a yogurt-mint dip or serve some pickled veggies on the side.
My insider tips
A secret from me: marinate the chicken overnight and it'll turn super tender. The sauce gains depth if you let it sit longer. Sometimes I toss in a pinch of cinnamon or coriander for exciting new flavors.
Old meets new
Traditionally, butter chicken comes from a tandoor oven, but my pan version doesn't fall short. The flexibility with seasoning makes it a dish that fits everyone's taste buds.
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A crowd-pleasing favorite
Butter chicken isn't worldwide famous for nothing. The creamy sauce, tender meat, warm spices - it brings together everything great food should have. In my kitchen, it's the definition of comfort food with an exotic twist.
Frequently Asked Questions
- → Wie lange sollte man das Fleisch marinieren?
Lass das Fleisch für wenigstens eine Stunde liegen, besser noch über Nacht. Dann wird's schön zart und richtig würzig.
- → Kann ich das Gericht vorher zubereiten?
Klar, die Soße kannst du schon machen. Leg das marinierten Huhn aber erst kurz vorm Essen in die Pfanne.
- → Was kann ich statt Sahne verwenden?
Nimm doch Kokosmilch. Sie schmeckt frisch, macht das Ganze etwas leichter und gibt einen tollen exotischen Touch.
- → Welche Beilagen passen dazu?
Traditionell packst du Naan-Brot und Basmatireis dazu. Frisches Gemüse wie gedünstetes Möhrchen passt echt gut.