Description

This Quick & Easy Homemade Butter Chicken recipe delivers restaurant-quality flavor with minimal fuss, perfect for busy weeknights. Tender chunks of chicken are simmered in a creamy, spiced tomato sauce, resulting in a comforting Indian classic that comes together in under 40 minutes. Enjoy all the buttery richness of traditional butter chicken without hours spent in the kitchen.

Ingredients

Units Scale

For the Chicken Marinade

500g (about 1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon salt

For the Sauce

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (400g / 14 oz) tomato puree
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon chili powder (or to taste)
1 teaspoon sugar
Salt to taste
3/4 cup heavy cream
2 tablespoons butter (for finishing)

Optional Garnishes

Fresh cilantro, chopped
Cooked basmati rice or naan, for serving

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Instructions

Marinate the Chicken: In a large bowl, whisk together the yogurt, lemon juice, spices, and salt. Add the chicken pieces, tossing well to coat. Cover and marinate for at least 15 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor.
Sear the Chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the marinated chicken in a single layer (shaking off excess marinade) and sear until golden (about 2-3 minutes per side). Chicken does not need to be cooked through. Remove to a plate and set aside.
Prepare the Sauce: In the same skillet, add the chopped onion and cook until soft and golden, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. Add the tomato puree, cumin, garam masala, chili powder, sugar, and a pinch of salt. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Finish the Chicken: Return the seared chicken (and any juices) to the skillet. Stir well to coat with sauce. Cover and simmer on low heat for 8-10 minutes, or until the chicken is cooked through.
Make it Creamy: Lower the heat and stir in the heavy cream, plus the final 2 tablespoons of butter. Simmer gently for 2-3 more minutes, adjusting salt and chili to taste.
Serve: Garnish with chopped cilantro and serve hot over steamed basmati rice or with warm naan bread.

Notes

For extra tenderness and flavor, marinate chicken up to 24 hours in advance.
Adjust chili powder to suit your spice preference.
Chicken thighs yield juicier results, but chicken breast works well for a leaner option.
For a lighter version, substitute Greek yogurt or half-and-half for some of the cream.

Nutrition

Serving Size: 1/4 of recipe
Calories: 380
Sugar: 5g
Sodium: 850mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 27g
Cholesterol: 120mg