Lucas Delgado
Butter chicken is a popular Indian dish that is typically mild and creamy. However, some like their butter chicken with a kick. To achieve this, you can add various spices such as Kashmiri chili powder, cumin, cinnamon, garam masala, and turmeric. For an extra spicy kick, you can also incorporate fresh ginger and serrano chiles. If you're looking for a dairy-free option, coconut oil and full-fat coconut milk can be used instead of butter and heavy cream, respectively.
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What You'll Learn
Use Kashmiri red chilli powder for heat and colour
To add a kick to your butter chicken, Kashmiri red chilli powder is a great option for both heat and colour. It is an authentic ingredient used in many North Indian recipes and is known for its vibrant red colour and mild heat. The powder is made from Kashmiri chillies, which have a unique flavour profile that adds depth to the dish. It is slightly milder than cayenne chilli powder and has subtle hints of citrus, making it an excellent choice for those who want a spicy dish without overwhelming heat.
When using Kashmiri red chilli powder in butter chicken, it is important to consider the desired level of spiciness. Some people halve the amount of chilli powder used in the chicken marinade while keeping the amount in the gravy unchanged. This ensures that the chicken is not overwhelmed by the spice, allowing the other flavours in the marinade to shine through.
To enhance the colour of the dish, combining Kashmiri red chilli powder with other ingredients can create a deeper, richer red. Some people use a blend of hot red chillies and Kashmiri chillies, such as the Everest Teekha Lal blend, to achieve this. Alternatively, a pinch of beet juice can be added to enhance the red colour without altering the flavour. While tomatoes also contribute to the red colour, using Kashmiri red chilli powder ensures that the dish achieves the iconic deep red hue associated with butter chicken.
It is worth noting that the quality of Kashmiri red chilli powder can vary, and some brands may be spicier than others. When purchasing, it is advisable to choose a reputable brand or source it from a speciality Indian grocer to ensure authenticity and consistent flavour. Additionally, some people recommend adding the chilli powder earlier in the cooking process to allow the flavours to develop and integrate seamlessly with the other spices in the dish.
In conclusion, when adding a kick to butter chicken, Kashmiri red chilli powder is an excellent choice for both heat and colour. Its mild spiciness, citrus notes, and vibrant hue make it a key ingredient in creating an authentic and flavourful butter chicken dish. By adjusting the amount used and combining it with other spices and ingredients, home cooks can replicate the iconic flavour and colour of this popular Indian curry.
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Marinate chicken in Greek yoghurt, lemon juice, and spices
To add a kick to your butter chicken, marinating the chicken in Greek yoghurt, lemon juice, and spices is a great way to go about it. The yoghurt and lemon juice will make the chicken juicy and tender, while also helping the spices to soak into the meat for layers of flavour.
To make the marinade, you'll need whole milk, plain Greek yoghurt, lemon zest, fresh lemon juice, olive oil, and spices such as minced garlic, onion powder, ground cumin, dried oregano, paprika, Italian parsley, kosher salt, and ground black pepper. You can also add bone-in or boneless chicken thighs or breasts, depending on your preference.
Start by mixing the yoghurt, olive oil, lemon zest, and lemon juice in a large bowl. Then, add the garlic, spices, and any other ingredients you wish to include. Whisk the ingredients together until they are thoroughly combined.
Next, add the chicken to the marinade, ensuring that all pieces are submerged in the mixture. Cover the bowl with plastic wrap and place it in the fridge. For best results, leave the chicken to marinate for at least 3 hours, but no more than 24 hours. This will ensure that the chicken becomes nicely coated in the yoghurt and absorbs all the flavours.
Once the chicken is done marinating, remove it from the marinade and place it on a plate. Scrape off any excess marinade and lightly season the meat with salt and pepper on each side. Now your chicken is ready to be cooked! You can bake, pan-fry, or grill it, basting with the reserved marinade for extra flavour.
By marinating your chicken in Greek yoghurt, lemon juice, and spices, you'll add a delicious kick of flavour to your butter chicken and ensure that the meat is juicy and tender.
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Include ginger for a sweet, spicy kick
Ginger is a great way to add a sweet and spicy kick to your butter chicken. It is a key ingredient in many Indian dishes, including butter chicken, and is known for its intense, sweet, and spicy flavour. Fresh ginger is always best, and it can be finely chopped or grated. It is also available in a jar in the store, although it may not taste as good as fresh ginger. If you don't have any fresh ginger, you can substitute ground ginger, but use a smaller amount as it is much stronger. The ratio is typically 3:1, so if a recipe calls for 1 tablespoon of fresh ginger, use 1 teaspoon of ground ginger. You can also freeze fresh ginger root to make it last longer.
When making butter chicken, you can add ginger to the marinade, which will infuse the chicken with flavour. To make a ginger-infused marinade, combine fresh ginger with yoghurt, garlic, lemon juice, and spices such as turmeric, garam masala, chilli powder, and cumin. Marinate the chicken for at least 3 hours, but overnight is best.
You can also add ginger to the makhani sauce. First, melt butter in a large skillet and add tomato paste. Cook for about 5 minutes until the paste darkens to a deep brick red, then add in the ginger and continue to cook for another minute until fragrant. Finally, add in the spices and cook until they become fragrant as well.
Ginger can really enhance the flavour of butter chicken, giving it a nice kick without being too spicy. It is a versatile ingredient that can be used in the marinade or sauce to add a sweet and spicy touch to the dish.
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Add garlic for a hint of raw spiciness
Garlic is a key ingredient in butter chicken, adding a hint of raw spiciness to the dish. It is best to use fresh garlic, as it tastes better and has a coarser texture. Using jarred minced garlic is also an option, but it is not recommended to substitute garlic powder. When preparing the garlic butter sauce, finely dice or mince two cloves of garlic. Fry the garlic for one to two minutes until it begins to brown, then pour in the stock and melt in the butter.
To ensure that the sauce sticks to the chicken, dredge the chicken through seasoned flour before frying. You can butterfly the chicken breasts to make four evenly sized pieces, which will ensure they cook more quickly and evenly. Fry the chicken in butter and olive oil or avocado oil over medium-high heat until golden on each side.
After frying the chicken, turn the heat down to medium and add the garlic. Fry this for one to two minutes, then pour in the stock and melt in the butter. You can also add in some parsley, which pairs well with garlic without being overpowering. Once you've added the chicken back into the sauce, give it a good baste and plate up right away so the chicken doesn't overcook.
For a dairy-free version, use coconut oil instead of butter and full-fat coconut milk instead of heavy cream. You can also add some heat to the dish by throwing in some crushed red pepper flakes.
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Use coconut milk and coconut oil for a dairy-free version
To make a dairy-free version of butter chicken, use coconut milk and coconut oil. Coconut milk is a natural companion to the warm, smoky spices used in butter chicken. It mutes and rounds out the flavours while creating a velvety sauce that coats each tender bite of chicken. Coconut milk is also a good substitute for cream, which is used to thicken the curry and give it a rich, buttery flavour.
To make the butter chicken, start by preparing the spice mixes. This is not required, but it will prevent the spices from burning. The chicken will also build more flavour if marinated for several hours or overnight. For a dairy-free version, use coconut yoghurt in the marinade instead of Greek, Balkan, or skyr yoghurt, and coconut oil instead of ghee or butter for cooking.
Next, heat coconut oil in a large pot over medium-high heat. Once the oil begins to smoke, add the remaining seasoning paste and cook for 2-3 minutes, stirring often, until lightly browned. Reduce the heat to medium. Sprinkle in spices such as garam masala, cumin, chilli powder, and coriander. Cook for 5 minutes, stirring often, until deep in colour, then stir in tomato paste and cook for another 3 minutes. Pour in pureed tomatoes and honey, then season with salt and pepper. Bring the sauce to a boil, then lower the heat to simmer, cover, and cook for 20 minutes.
Finally, uncover the pot and stir in the coconut milk until fully combined, then bring to a simmer. For extra spice, add Kashmiri chilli powder, which is the authentic and best way to go. It is slightly milder than cayenne chilli powder and has hints of citrus. If you can't find Kashmiri chilli powder, cayenne will work as a substitute.
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Frequently asked questions
You can add Kashmiri red chilli powder, cayenne pepper, or fresh ginger to give your butter chicken a kick.
You can use Greek yogurt, lemon juice, garlic, coriander, onion powder, oregano, turmeric, garam masala, cumin, and ginger powder to marinate the chicken.
It is recommended to marinate the chicken for 4 to 6 hours in the refrigerator.
You can use coconut oil instead of butter and full-fat coconut milk instead of heavy cream to make the dish dairy-free.
You can cook butter chicken on a stovetop, in an instant pot, or in an oven.
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