Butter chicken is a dish from New Delhi made with a buttery tomato and cream sauce. Though it is beautifully spiced with a balance of flavors, it isn’t a spicy dish, making it great for people with low spice tolerance.
On the Ingredients
- Garam Masala is a spice blend that hails from the Indian subcontinent, where it is a common ingredient in many dishes. It can be made with many different combinations, and no single variant is more authentic than others. A typical blend might include black and white pepper, cloves, mace, bay leaf, cumin, coriander, cloves, cinnamon, and cardamom. The word masala refers to a mix of spices, while garam means “heating the body.” In Ayurvedic medicine, it is used to elevate body temperature. In cooking, it gives food a wonderfully complex flavor and aroma.
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
- Paprika is a spice that is made from dried sweet peppers. It is sometimes mixed with spicier varieties of pepper, contributing to the different flavors and colors of paprika types. For instance, “strong” paprika is spicy and light brown in color, while “rose” or “rozsa” paprika is aromatic, mild, and pale red. The most common type in the US is “noble sweet” paprika, which is the bright red variety. The most famous nation to use paprika heavily in its cuisine is Hungary. It is most notably used in the meat stew known as goulash and paprikash, a chicken dish made with paprika gravy, broth, and sour cream. Paprika is very nutritious, with one tablespoon of it packing a whopping 20% of your daily Vitamin A needs. It also has vitamin E, vitamin B6, and iron. Plus, it’s high in antioxidants. (Read more about the health benefits.)
Recipe Notes and Substitutions
Are you looking for a vegan alternative to the very un-vegan butter chicken? It can be done! Replace the chicken with potatoes by roasting them in bite-sized pieces first. Then make the sauce and add the potatoes at the end. Use cashew yogurt, vegetable oil instead of butter, and coconut milk to replace the milk and heavy cream.
Butter Chicken
Butter chicken is a dish from New Delhi made with a buttery tomato and cream sauce. Though it is beautifully spiced with a balance of flavors, it isn’t a spicy dish, making it great for people with low spice tolerance.
Ingredients
- Marinade
3 lb chicken thighs (boneless and
skinless)4 large cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tsp garam masala
1 tsp paprika
1 tsp turmeric
1/2 tsp cumin
salt and pepper to taste
1 cup plain yogurt
2 tbsp lemon juice
- Sauce
2 tbsp butter
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 medium yellow onion (diced)
1/2 red bell pepper (diced)
1 tsp garam masala
1 tsp cumin
1 tsp paprika
salt and pepper to taste
1 tsp red pepper flakes
14 oz can diced tomato
1/2 cup milk
1/2 cup heavy cream
Directions
- Combine all the marinade ingredients besides the chicken. Cut the chicken into bite-sized pieces and mix with the marinade in a bowl. Cover and refrigerate for at least 30 minutes or overnight. The longer it marinates, the better the flavor.
- When you’re ready to cook, heat a large fry pan or skillet over a medium-high pan and add the chicken and marinade. Cook, stirring occasionally, for 10 minutes, then remove from the pan and set aside. Using the same pan, melt the butter and add the ginger and garlic. Sautéed until fragrant, stirring continuously, then add the onion and pepper. Sautéed for around 5 minutes, until the onions are soft. Add the spices and diced tomatoes. Cook for 20 minutes, stirring occasionally, and add a little water if the sauce gets too dry.
- Transfer the sauce to a food processor or blender and blend until smooth. Strain through a sieve and add back into the pan. Add the milk and cream, stir to combine, then add the chicken. Cook until the chicken is fully cooked. Serve over fresh rice or roasted potatoes.
