Indian Butter Chicken (From the Spice and Herb Bible)

The aroma of Indian spices always transports me back to my backpacking days in India. I remember stumbling upon a small, family-run dhaba in Rajasthan, where the matriarch, with a twinkle in her eye and flour dusting her apron, insisted I try her Butter Chicken. The rich, creamy sauce, infused with fragrant spices, clinging to tender pieces of chicken, was an experience that ignited my culinary passion and has stayed with me ever since. This recipe, adapted from the Spice and Herb Bible, comes closest to capturing that authentic, unforgettable flavor.

Recipe Overview

• Prep Time: 20 minutes (plus overnight marinating)
• Cook Time: 35 minutes
• Total Time: Overnight + 55 minutes
• Servings: 6
• Yield: Varies
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

For the Chicken & Marinade:

• 6-7 chicken breast fillets (can also use skinless thighs)
• 3 tablespoons tandoori spice mix (recipe follows)
• 1 1/2 cups plain yogurt

For the Sauce:

• 1 tablespoon butter or ghee
• 1 tablespoon cumin seed, ground
• 1 tablespoon freshly crushed garlic
• 6 tablespoons pureed onions (about 3 onions)
• 1 tablespoon medium heat curry powder
• 1 tablespoon tomato paste
• 2 teaspoons tomato sauce mixed with 1 tablespoon brown sugar
• 1 tablespoon tomatoes or 1 tablespoon mango chutney
• 1 tablespoon ground almonds
• 2 teaspoons garam masala
• 1 tablespoon coriander leaves (cilantro leaves), chopped
• 1 cup heavy cream
• 1 1/2 cups coconut milk
• Salt, to taste

For the Tandoori Spice Mix:

• 2 1/2 teaspoons sweet paprika
• 1 teaspoon cumin seed, ground
• 1 teaspoon coriander seed, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon fenugreek seeds, ground
• 1/2 teaspoon black pepper, ground
• 1/4 teaspoon medium heat chili powder
• 1/4 teaspoon green cardamom seeds, ground
• 1/4 teaspoon caraway seed, ground
• 2 brown cardamom pods, roughly ground in pestle with mortar

Equipment Needed

• Grill or grill pan
• Large mixing bowl
• Large saucepan or Dutch oven
• Coffee mill/grinder (optional, for grinding spices)
• Pestle and mortar (for cardamom pods)
• Measuring spoons and cups

Instructions

1. Prepare the Tandoori Spice Mix: Combine all ingredients for the tandoori spice mix in a small bowl and mix well. If you prefer freshly ground spices, grind them using a coffee mill or spice grinder and then combine.
2. Marinate the Chicken: In a large mixing bowl, combine half of the tandoori spice mix with the plain yogurt. Mix thoroughly.
3. Add Chicken to Marinade: Add the chicken breast fillets (and thighs, if using) to the yogurt marinade, ensuring each piece is well coated.
4. Marinate Overnight: Cover the bowl and refrigerate the chicken for at least 8 hours, or preferably overnight, to allow the flavors to penetrate the meat. The longer the marination, the more tender and flavorful the chicken will be.
5. Grill the Chicken: The next day, preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, discarding the excess marinade. Grill the chicken until cooked through, about 5-7 minutes per side, depending on the thickness of the fillets. The internal temperature should reach 165°F (74°C). Set aside.
6. Prepare the Sauce Base: While the chicken is grilling, prepare the sauce. In a large saucepan or Dutch oven, melt the butter or ghee over medium heat. Add the ground cumin and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the spices.
7. Add Aromatics: Add the freshly crushed garlic and pureed onions to the pan. Stir-fry for 2-3 minutes, until the onions are softened and translucent.
8. Combine the Spice Blend: In a separate bowl, mix together the remaining tandoori spice mix with the curry powder, tomato paste, tomato sauce mixed with brown sugar, tomatoes (or mango chutney), ground almonds, and garam masala.
9. Incorporate Spice Blend into Sauce: Add the spice blend mixture to the saucepan with the onions and garlic. Stir well to combine and cook for a few minutes, allowing the flavors to meld together.
10. Simmer the Sauce: Simmer the sauce for a few minutes, stirring occasionally, to allow the flavors to develop.
11. Add Cooked Chicken: Once the chicken is cooked, you can cut it into smaller, bite-sized pieces if desired. Add the chicken to the simmering sauce, along with any remaining marinade and pan drippings from grilling.
12. Stir in Remaining Ingredients: Add the chopped coriander leaves, heavy cream, and coconut milk to the sauce. Stir gently to combine.
13. Season to Taste: Add salt to taste, adjusting the seasoning as needed.
14. Simmer and Reduce: Reduce the heat to low and simmer gently for about 10-15 minutes, allowing the sauce to reduce slightly and thicken. Stir occasionally to prevent sticking.
15. Serve: Serve hot, garnished with additional coriander leaves.

Expert Tips & Tricks

• Spice Freshness: For the best flavor, use freshly ground spices. If pre-ground, make sure they are not old and stale.
• Yogurt Choice: Full-fat yogurt will yield a richer marinade, but low-fat works too. Greek yogurt adds extra tang.
• Chicken Tenderness: Marinating the chicken overnight is crucial for tenderness and flavor absorption.
• Grilling Perfection: Don’t overcook the chicken on the grill, as it will continue to cook in the sauce.
• Creamy Texture: For an even creamier sauce, you can blend a portion of the sauce before adding the chicken.
• Adjusting Spice Level: Adjust the amount of chili powder in the tandoori spice mix to control the heat level.

Serving & Storage Suggestions

Serve the Indian Butter Chicken hot with freshly cooked basmati rice or naan bread for soaking up the delicious sauce. Garnish with fresh coriander leaves and a dollop of yogurt or cream for extra richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave until heated through. You may need to add a splash of water or coconut milk to prevent the sauce from drying out. For longer storage, freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	368 kcal	N/A
Calories from Fat	296 g	80%
Total Fat	32.9 g	50%
Saturated Fat	23.4 g	116%
Cholesterol	67.4 mg	22%
Sodium	120.9 mg	5%
Total Carbohydrate	16.3 g	5%
Dietary Fiber	3.3 g	13%
Sugars	10 g	39%
Protein	6.1 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Butter “Chicken”: Substitute the chicken with paneer cheese or tofu for a vegetarian option.
• Dairy-Free: Replace the heavy cream with full-fat coconut cream for a dairy-free version. Use oil instead of butter/ghee.
• Gluten-Free: Ensure your curry powder and garam masala are gluten-free. Serve with rice instead of naan.
• Spicier: Add more chili powder or a pinch of cayenne pepper to the sauce for extra heat.
• Sweeter: Add a touch more brown sugar or honey to the sauce if you prefer a sweeter flavor.
• Regional Variations: Experiment with different regional spice blends to create unique flavor profiles.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs are a great alternative and will result in a richer, more flavorful dish due to their higher fat content. Just ensure they are skinless and boneless.

Q: Can I make this dish ahead of time?
A: Yes, Butter Chicken is perfect for making ahead. The flavors actually deepen and improve over time. Prepare the entire dish and store it in the refrigerator for up to 2 days.

Q: What is Garam Masala and where can I find it?
A: Garam Masala is a blend of ground spices common in Indian cuisine. It typically includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper. You can find it in most supermarkets in the spice section or at Indian grocery stores.

Q: Can I use canned tomatoes instead of fresh tomatoes or mango chutney?
A: Yes, if you don’t have fresh tomatoes or mango chutney, you can use canned crushed tomatoes. Use about 2 tablespoons.

Q: How can I prevent the yogurt from curdling in the marinade?
A: Make sure the yogurt is at room temperature before mixing with the spices. Also, avoid adding the marinated chicken to a very hot pan, as this can cause the yogurt to curdle.

Final Thoughts

This Indian Butter Chicken recipe is a labor of love, but the reward is a truly exceptional dish that will impress your family and friends. Don’t be intimidated by the list of ingredients – each one plays a vital role in creating the complex and aromatic flavors that make this dish so irresistible. Gather your spices, embrace the process, and prepare to be transported to the vibrant streets of India with every bite. I encourage you to try this recipe and share your feedback. Pair it with a crisp Sauvignon Blanc for a delightful culinary experience!