Craving that rich, creamy butter chicken you adore from your favorite Indian restaurant? Unlock the secrets to making this iconic dish at home, with a surprisingly simple recipe that delivers unbeatable flavor and restaurant-quality results.
About
Hey there, I know Thanksgiving dinner can be a real puzzle—especially when you're aiming for that perfect, juicy turkey! It's about more than just the cooking; it's about prepping right.
First, we're gonna tackle that bird. I brine it with a Cajun rub for major flavor. Then, I bake it right in the pan with my dressing. It sounds crazy good.
The secret? The dressing soaks up the turkey juices. Trust me—no dry turkey here! You won't even need gravy. Andouille sausages is the key, but I get it, they're hard to find.
Oh, and I've got notes for different-sized turkeys. Just scale it! Are you getting hungry yet?!
Alright, that's the basics. It's about big flavor and a super moist turkey. I am sure that you will love it! For a different twist try Cajun spices on a turkey breast.
Ingredients
Okay, friend, it's time to gather our ingredients; let's start with the Cajun rub, which is going to give our turkey a crazy-good flavor! For that, you'll need 1 tbsp of kosher salt (trust me!), 1 tsp each of black pepper and ground oregano – don't skimp!
Next, grab 2 tsp each of onion powder, garlic powder, and smoked paprika. Add ½ tsp of cayenne pepper if you're feeling brave, plus ½ tsp. each of dried thyme and rosemary. Mix it all – boom, done!
For the turkey itself, snag an 8 lb bone-in turkey breast. "Crown" or "buffe" works, whatever you can find. If you want something different, you could also use chicken and marinate it in yogurt and spices overnight for a great curry.
Now, for the dressing–aka the best part! Grab 4 tbsp of butter and 8 cloves of minced garlic. You'll need 2 large, finely chopped onions, 2 celery ribs, and 2 green peppers/capsicums–all chopped!
Don't forget 1 ¼ lb of Andouille sausages–or whatever sausages you can find. Tabasco sauce, to taste, 2 cups of chicken broth, and 1 ½ cups bread crumbs.
Instructions
Now that we've got all our stuff prepped, let's get cooking! I always think this part is kinda fun.
First, you'll want to mix all those spices from the rub section together in a small bowl: 1 tbsp kosher salt, 1 tsp each of black pepper and ground oregano, 2 tsp each of onion powder, garlic powder, and smoked paprika, and ½ tsp each of cayenne pepper, dried thyme, and rosemary—boom, done!
Next, rub about 3 tbsp of that mix all over your turkey breast. Make sure to get every nook and cranny—give it a good massage. Now, pop it on a plate uncovered in the fridge. I usually let it sit overnight, or for about a day and a half, for all the awesome flavor to really soak in. Easy peasy!
Recipe Notes
With the turkey prepped and chilling in the fridge, let's discuss some important notes to keep in mind for this recipe.
First, don't sweat the salt! Table salt works just fine – kosher salt isn't a must! Ground oregano's best, but regular dried oregano flakes? Totally cool.
Smoked paprika gives a better flavor, but no stress, normal paprika will do! Remember, every turkey breast might be a bit different in size.
Andouille sausages can be tricky to find. Subbing them with smoked kielbasa or even spicy pork sausage with cajun spices is a great easy solution!
Cooking times vary with the turkey's weight, so keep an eye on it, use a meat thermometer, and don't panic. I've been using the same cheap meat thermometer for 10 years – best $5 I ever spent!
Short Recipe Version
Butter Chicken (Short Version)
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp ginger-garlic paste
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 tbsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- Fresh cilantro, for garnish
Instructions:
- Marinate chicken with salt, turmeric, chili powder, and ginger-garlic paste for 15 minutes.
- Melt butter in a pan. Sauté onion until golden brown.
- Add marinated chicken and cook until browned.
- Stir in crushed tomatoes, salt, and garam masala. Simmer for 15 minutes.
- Stir in heavy cream and kasuri methi. Simmer for 5 minutes.
- Garnish with fresh cilantro
Nutrition Information (per serving – estimate):
- Calories: 450
- Protein: 35g
- Fat: 30g
- Carbohydrates: 10g