As I stands in the kitchen, my mind swirls with thoughts — what should I cook today? The question seems simple, yet it carries layers of emotion and care. I slowly opened the pantry door and scans the shelves — jars of spices, grains, and sauces neatly lined up. Sometimes it feels comforting to see everything in place, inspiring her to create something special. But there are days when no matter how full the pantry looks, it still feels empty of ideas, and frustration quietly seeps in.
My mind then wanders to the family — the one who loves spicy food, the one who prefers mild, and the one who dislikes vegetables altogether. Balancing everyone’s tastes feels like solving a daily puzzle. She wants to see smiles at the dinner table, to hear laughter and the sound of clinking plates, to feel that warmth of togetherness a good meal can bring.
Yet there’s always a touch of worry — What if they don’t like it? I still remember the times when I tried something new, and the family’s hesitant smiles or polite remarks gave her away. It stung a little, but I always brushed it off, knowing my effort came from love — to nourish, to care, and to connect.
Then, as my eyes drift across the pantry, they land on a jar of tomato purée and a packet of fresh cream. Suddenly, inspiration strikes — Butter Chicken! The thought lights me up instantly. I call the last time I prepare it — the air thick with the aroma of buttery gravy and roasted spices, the family gathered eagerly around the table, eyes gleaming with delight.
Butter chicken is a rich and comforting dish that fills the kitchen with a warm, buttery aroma. As it simmers, the creamy tomato gravy blends with fragrant spices like cumin, garam masala, and fenugreek, creating a smooth, slightly tangy, and mildly sweet flavor. The tender chicken pieces soak up the sauce, making every bite melt in your mouth. Cooking butter chicken feels joyful and satisfying — the sight of the golden sauce thickening and the scent of butter and cream makes you feel proud, eager to serve a dish that brings comfort and happiness to everyone at the table.
That memory warms my heart. All the uncertainty melts away. I can almost hear the laughter again, see the satisfied smiles, and feel the comfort that only a home-cooked meal can bring. Tying my apron and switching on the stove, I gathered the ingredients with renewed energy. As the butter sizzles and garlic releases its rich aroma, I knows that I have made the right choice — this dish is not just food, it’s my love served on a plate, a reminder that the heart of every home truly begins in the kitchen.
Ingredients: For the Chicken Marinade
600 g boneless chicken (preferably thighs), cut into medium pieces
½ cup thick plain yogurt
1 tbsp ginger-garlic paste
1 tsp Kashmiri red chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
1 tbsp oil or melted butter
For the Butter Chicken Gravy:
3 tbsp unsalted butter
1 tbsp cooking oil
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
2 cups ripe tomato puree (fresh preferred)
1½ tsp Kashmiri red chilli powder
1 tsp coriander powder
1 tsp sugar (or honey)
Salt to taste
½ cup fresh cream
1 tsp garam masala
1 tsp crushed kasuri methi (dried fenugreek leaves)
½ cup water (adjust as needed)
Preparation Method: Marinate the Chicken
In a bowl, combine yogurt, ginger-garlic paste, chilli powder, turmeric, garam masala, lemon juice, salt, and oil. Add chicken pieces and mix well. Cover and marinate for at least 2 hours or overnight for best results.
Cook the Chicken:
Heat a pan or grill over medium-high heat. Cook the marinated chicken until lightly charred and just cooked through.
Remove and set aside.
Prepare the Gravy:
Heat butter and oil in a pan over medium heat. Add chopped onions and sauté until soft and lightly golden. Stir in ginger-garlic paste and cook until fragrant. Add tomato puree, chilli powder, coriander powder, sugar, and salt.Cook, stirring occasionally, until the mixture thickens and butter separates.
(Optional: Blend and strain the gravy for a smoother texture.)
Combine and Finish:
Return the gravy to the pan if blended. Add cooked chicken and water to adjust consistency. Simmer gently for 8–10 minutes. Stir in cream, garam masala, and crushed kasuri methi. Finish with an extra knob of butter if desired.
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