Thai Butter Chicken Recipe

Chicken breast: Cut into bite-sized pieces for even cooking.

Coconut milk: Adds creaminess and a subtle sweetness to the sauce.

Butter: Used for sautéing and adds a rich flavor.

Red curry paste: Provides heat and depth of flavor.

Fish sauce: Adds a salty, umami taste essential in Thai cuisine.

Soy sauce: Contributes a savory, salty flavor.

Lime juice: Adds acidity and brightness to the dish.

Sugar: Balances the flavors with a touch of sweetness.

Garlic: Minced for a fragrant base.

Ginger: Grated to add a warm, spicy note.

When sautéing the garlic and ginger, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to the dish. Stir constantly until they release their aroma, which usually takes about 1-2 minutes. This step is crucial as it forms the flavor base for the Thai butter chicken.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Coconut milk - Substitute with heavy cream: Heavy cream provides a rich and creamy texture similar to coconut milk, though it lacks the coconut flavor.

• Butter - Substitute with ghee: Ghee has a higher smoke point and a nutty flavor, making it a suitable replacement for butter in cooking.

• Red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but can still provide the necessary spice and depth.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone of fish sauce.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• Lime juice - Substitute with lemon juice: Lemon juice can provide the necessary acidity and brightness, though it has a slightly different flavor.

• Sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to sugar.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• Ginger - Substitute with ground ginger: Ground ginger can provide the necessary warmth and spice, though it is less aromatic than fresh ginger.

• Allow the Thai butter chicken to cool completely before storing. This prevents condensation from forming, which can make the dish watery.

• Transfer the cooled chicken and sauce into an airtight container. Make sure to leave some space at the top to allow for expansion if freezing.

• For short-term storage, place the container in the refrigerator. The Thai butter chicken will stay fresh for up to 3-4 days.

• For long-term storage, place the container in the freezer. The Thai butter chicken can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.

• Reheat the Thai butter chicken in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in 1-minute intervals and stirring in between to ensure even heating.

• If the sauce has thickened too much during storage, add a splash of coconut milk or water to reach the desired consistency.

• Serve the reheated Thai butter chicken hot with fresh rice or naan, just like when it was first made.

• For the stovetop method:

  1. Place a skillet over medium heat.
  2. Add a small amount of butter or coconut oil to the pan.
  3. Add the leftover Thai Butter Chicken to the skillet.
  4. Stir occasionally until the chicken is heated through and the sauce is bubbling, about 5-7 minutes.
  5. If the sauce has thickened too much, add a splash of coconut milk or water to loosen it up.

• For the microwave method:

  1. Place the Thai Butter Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken and sauce, then continue heating in 1-minute intervals until fully warmed through.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai Butter Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir the sauce halfway through to ensure even heating.

• For the sous vide method:

  1. Place the Thai Butter Chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Remove the bag from the water bath, and carefully transfer the chicken and sauce to a serving dish.

• Large skillet: Used to heat butter and cook the chicken pieces until browned.

• Spatula: Useful for stirring and ensuring even cooking of ingredients.

• Garlic press: Handy for mincing garlic cloves quickly and efficiently.

• Grater: Essential for grating the ginger.

• Measuring cups: Needed to measure out the coconut milk accurately.

• Measuring spoons: Used for measuring butter, red curry paste, fish sauce, soy sauce, lime juice, and sugar.

• Cutting board: Provides a safe surface for cutting the chicken into bite-sized pieces.

• Chef's knife: Essential for cutting the chicken and mincing the garlic.

• Mixing bowl: Useful for combining ingredients before adding them to the skillet.

• Serving spoon: Ideal for serving the finished dish with rice or naan.

Prep ingredients ahead: Chop chicken, mince garlic, and grate ginger in advance to streamline cooking.

Use pre-made curry paste: Save time by using store-bought red curry paste instead of making it from scratch.

Cook in batches: If doubling the recipe, cook chicken in batches to ensure even browning.

Simmer with a lid: Cover the skillet while simmering to speed up the cooking process and thicken the sauce faster.

Serve with quick sides: Pair with instant rice or store-bought naan to save time on side dishes.