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My kitchen smells like India today: a flavorful butter chicken simmers on the stove. With its rich tomato-cream sauce and fragrant spices, it's totally one of my favorites. This dish is my go-to when cooking Indian food at home - it always turns out just as good as restaurant quality.
What makes it extra special
What I love about butter chicken is how tender meat meets silky sauce and warm spices. The mix of cumin, garam masala and curry creates that unforgettable taste, while mild paprika brings everything together beautifully. It's the absolute favorite in our home.
Ingredients you'll need
For my butter chicken, I use 500g juicy chicken breast, two cloves of garlic and freshly grated ginger. I make the marinade with plain yogurt, my spice blend and sweet paprika powder. For the sauce, you'll need 50g butter, 400g tomato puree and 200ml cream. The seasoning comes from cumin, garam masala and curry powder.
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Foolproof cooking method
First, I soak the chicken in a mix of garlic, ginger, yogurt and my spice blend. This needs to sit for at least an hour. I melt butter in a big pot, add tomato puree and season everything well. Once the cream goes in, I cook the marinated chicken until golden brown. Everything simmers together for another 10 minutes, and then it's ready to eat.
Spice suggestions
Spices are the soul of this dish. Cumin adds that wonderful earthy flavor, while garam masala brings depth. Curry powder and paprika contribute color and aroma. In my kitchen, I always mix spices fresh - that's what makes all the difference.
What to serve alongside
We always have fragrant basmati or jasmine rice with it, which soaks up the sauce perfectly. Homemade naan bread is a must for dipping. For freshness, I'll make a light salad with yogurt dressing or a cooling cucumber raita on the side.
My top cooking tips
A secret from me: marinate the chicken overnight and it'll be super tender. Let the sauce bubble very gently to fully develop the flavors. You can make it thicker or thinner depending on your taste - just adjust with some broth or cook it longer.
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Storage advice
Butter chicken keeps easily for three days in an airtight container in the fridge. When reheated, the flavors seem even stronger. I freeze it in portions for my emergency dinners on busy days - it'll stay good for up to three months.
Try these twists
I love trying new things in my kitchen. Sometimes I'll make a veggie version with tofu, cauliflower or chickpeas. Using coconut milk instead of cream gives it an exotic twist. If you want more heat, I'd throw in extra chili or cayenne pepper to the sauce.
A culinary heritage
Butter chicken isn't just food, it's a piece of Indian culture. Born in Punjab, it's won hearts worldwide. What makes it stand out is how it balances old traditions with modern tastes.
Great for any occasion
From casual family meals to dinner with friends, this dish always impresses. It's what I cook when I want something special but not too complicated. The aroma of spices just wins everyone over.
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Mindful eating
I try to buy local ingredients and organic quality, especially for the chicken. I get my spices from organic stores - you can really taste the difference. Leftovers go into wraps or casseroles so nothing gets wasted. Good food can also be sustainable.
Frequently Asked Questions
- → Muss ich das Hähnchen wirklich einlegen?
- Ja, das Einlegen macht dein Hähnchen total zart und bringt viel Geschmack rein. Am besten mindestens 30 Minuten – mehr schadet nie.
- → Weshalb brauchst du Mandeln in der Soße?
- Die Mandeln machen alles glatter und geben so eine angenehme, nussige Note. Das ist typisch indisch.
- → Kann man die Sauce schon früher machen?
- Geht total klar. Koch die Sauce vorher und schmeiß das marinierte Hähnchen erst rein, wenn du servieren willst.