Savory Butter Chicken Inspired by Claudia Winkleman
Oh my goodness, I’m so excited to share this recipe for Claudia Winkleman’s Butter Chicken. Like, it’s just one of those dishes that— when it’s bubbling away, the aroma fills your kitchen, and you just feel so cozy. You know? Tender chicken, a rich and creamy sauce, it’s like a warm hug in a bowl. Plus, it’s pretty simple to whip up, making it perfect for a family dinner or even a gathering with friends. You really can’t go wrong with this… trust me!
Why You’ll Crave It
- It’s ridiculously flavorful—seriously, every bite has that warm, spiced goodness.
- Perfect for weeknights but fancy enough for when you have guests over.
- The creamy sauce pairs beautifully with rice or fresh naan… and who can resist that?
- It’s totally customizable; adjust the spices to your heat preference!
- Your family will absolutely love it; it often disappears way too fast!
My family fights over the last piece of chicken, no joke… it gets intense!
What You’ll Need
- Chicken breasts: 500g, diced into bite-sized pieces, nice and tender
- Butter: 50g, because, well, butter makes everything better
- Olive oil: 2 tablespoons for that lovely sautéing
- Garlic: 3 cloves, minced—gotta have that garlic punch
- Fresh ginger: 2 teaspoons, grated, adds a nice little zing
- Ground cumin: 1 teaspoon for that warm, earthy flavor
- Garam masala: 1 teaspoon, a must-have for authentic Indian taste
- Turmeric: ½ teaspoon; it’s not just pretty, it’s tasty!
- Chilli powder: 1 teaspoon (adjust to taste, if you like a kick)
- Coconut milk: 400ml, adds that dreamy creaminess
- Fresh cilantro: a handful for garnish, brightens it all up
- Salt: to taste, because seasoning is key
- Pepper: also to taste, just a little sprinkle will do
Easy How-To
Step 1: Prep the Chicken
Okay, so first things first, let’s start with the chicken. Trim any excess fat—no one wants that—and then chop it into those nice bite-sized pieces. Toss them in a bowl and get ready for some marination magic.
Step 2: Marinate the Chicken
Now, here comes the fun part! Add in yogurt, garam masala, turmeric, and a pinch of salt to your chicken. Mix it all up nicely, like really get in there. Cover it and pop it in the fridge. You can let it marinate for an hour but trust me, overnight is even better for the flavors to really soak in.
Step 3: Cook the Chicken
Time to cook! In a large pan, heat a drizzle of olive oil over medium heat. Add your marinated chicken (don’t crowd the pan too much) and cook it for about 6 to 8 minutes until it’s thoroughly cooked and has a lovely golden color. Once done, take it out and set it aside for now.
Step 4: Prepare the Sauce
In the same pan, you might need a splash more oil if it looks dry. Then sauté finely chopped onions, ginger, and garlic until they’re soft and golden. The smell… oh wow, it’s heavenly. Then stir in the ground coriander, cumin, and chili powder for a couple of minutes to wake those spices up!
Step 5: Create the Creamy Sauce
Time to add the canned tomatoes and coconut milk! It’ll literally transform into this creamy dream. Let that simmer for a few minutes while you keep stirring, then toss your chicken back in and let it all mingle together until it’s nice and heated through. You want it warm and all blended.
Step 6: Adjust the Seasoning
Now, taste your sauce… is it missing anything? Maybe a little more salt or a pinch of chili? Just adjust it to your liking, it should sing with flavor!
Step 7: Serve
Finally, serve it up! Nothing’s better than butter chicken with some fluffy steamed rice or warm naan, and don’t forget to sprinkle some fresh cilantro on top for that pop of color and flavor.
Good to Know
- **Marination time:** The longer, the better, really, aim for overnight for ultimate flavor.
- **Spice levels:** Don’t be shy! You can totally adjust how much heat you want.
- **Substitutions:** If you want a vegetarian option, tofu works great too! Just keep an eye on cooking times.
Serving Ideas
- Serve it hot with fluffy basmati rice or some garlic naan—so good for dipping!
Top Tricks
- After cooking, let the butter chicken sit for a few minutes before serving; it allows the flavors to settle
Frequently Asked Questions
What type of chicken should I use for this recipe?
Boneless, skinless chicken breasts work perfectly. They cook fast and stay juicy!
Can I use another type of meat?
Absolutely! Chicken thighs, pork, or even tofu for a veg option—just tweak the cooking time if needed.
What can I serve with butter chicken?
Rice and naan are classic, but a simple fresh salad on the side balances it nicely too!
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for about three days—reheat them gently!
Can I freeze butter chicken?
Yes, just let it cool first, then pop it in a freezer-safe container for up to three months. Thaw in the fridge before reheating.
Conclusion
Claudia Winkleman’s Butter Chicken is such a delightful dish… it really carries a warmth that’s just so satisfying. Getting those aromatic spices melded with creamy richness is what makes it a favorite for so many. Whether you’re having it on a cozy weeknight or for a special occasion, it’s sure to impress. Enjoy it with rice or naan, and, honestly, happy cooking!
More recipe suggestions and combinations
Vegetable Biryani
A fragrant rice dish filled with assorted veggies and spices, it’s a perfect vegetarian sidekick.
Paneer Tikka Masala
Grilled paneer in a rich tomato sauce is like a match made in heaven with Butter Chicken.
Chickpea Curry
A hearty chickpea curry could add some nice variety to your meal spread—robust and flavorful!
Garlic Naan
Soft, buttery naan, seriously the best for scooping all that sauce. You won’t regret it!
Cucumber Raita
A cool yogurt dish to balance out the spices; it’s refreshing and oh-so-good!
Almond Pilaf
A nutty rice dish that complements the creamy butter chicken beautifully. Enjoy!
