White Butter Chicken

To achieve the best flavor in your White Butter Chicken, marinate the chicken in a mixture of yogurt, green chutney, hara masala, ginger paste, garlic paste, green chili paste, lemon juice, salt, chaat masala, black pepper, and cumin powder. Let it sit for at least 1 to 2 hours, or ideally overnight, to allow the spices to penetrate the meat.

Yes, you can make a dairy-free version of White Butter Chicken by substituting yogurt with a plant-based yogurt and using coconut cream instead of dairy cream. For the butter, you can use vegan butter or olive oil. Keep in mind that the flavor may vary slightly, but it will still be delicious!

To store leftover White Butter Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F.

White Butter Chicken pairs beautifully with basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish. For a complete meal, consider adding some sautéed vegetables or a lentil dish.

If you don't have hara masala on hand, you can substitute it with a combination of fresh herbs like cilantro and mint, along with spices such as cumin and coriander. Alternatively, you can use a store-bought curry powder or garam masala for a different flavor profile, but keep in mind that it will change the taste of the dish.