The Ultimate Butter Chicken Recipe: Rich, Creamy, and Delicious!

Butter chicken is one of my all-time favorite dishes. I remember the first time I tasted it – I was in college and a group of friends and I decided to try out a new Indian restaurant in town. We all ordered different dishes, but when the butter chicken arrived at our table, it looked so creamy and delicious that I just had to try it. And let me tell you, it did not disappoint. The tender, succulent chicken was coated in a rich, buttery tomato sauce that was bursting with flavor. I was hooked from the first bite.

Since then, I have made it my mission to perfect my own butter chicken recipe. I have experimented with different marinades, spice blends, and cooking methods, and after many trials and errors, I have finally landed on the ultimate recipe. The secret, I have found, is to use plenty of aromatic spices and a good amount of butter and cream to give the sauce its signature richness.

I hope you enjoy this recipe as much as I do. Whether you're a fan of Indian food or just looking for a new and delicious meal to try, I think you'll find that this butter chicken recipe is worth the effort. So gather your ingredients, roll up your sleeves, and get ready to indulge in one of the most delicious dishes you'll ever taste. Trust me, it's worth it !

INGREDIENTS

• 500 grams chicken (cut into small pieces)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 tablespoons red chili powder
• 2 tablespoons garam masala
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 4-5 green cardamoms
• 4-5 cloves
• 4-5 peppercorns
• 1 inch cinnamon stick
• 1 bay leaf
• 4 tablespoons butter
• 4 tablespoons oil
• 1 cup heavy cream
• Salt to taste

INSTRUCTIONS

• In a large bowl, combine the chicken, yogurt, lemon juice, ginger paste, garlic paste, red chili powder, and garam masala. Mix well and marinate for at least 30 minutes (preferably overnight).
• In a separate pan, dry roast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, green cardamoms, cloves, peppercorns, cinnamon stick, and bay leaf until fragrant. Grind the roasted spices into a fine powder.
• In a pan, heat the oil over medium heat. Add the ground spice mixture and sauté for a few minutes.
• Add the marinated chicken and stir to coat it in the spice mixture.
• Add salt to taste and stir.
• Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
• Add the butter and cream and stir until well combined.
• Serve the butter chicken hot with roti or rice. Enjoy!