MY TOP TIPS:
• I like using chicken thighs because I find them juicier than chicken breast, but breast is fine too. You can use skin-on or skinless thighs.
• The butter chicken will keep well for 4 days in an airtight container in the fridge (and will actually get even better as the flavours continue to develop!). Reheat it on the stove over a low heat – add a little water if the sauce looks too thick but keep in mind that it will loosen up as it heats – or in the microwave at 1 minute intervals, stirring as you go.
• It also freezes really well. I like either storing it in a zip lock bag (I find this fits in my small freezer a lot easier) or an airtight container. Just defrost in the microwave or on the stove top when you’re ready.
