Description
This Quick & Easy Homemade Butter Chicken recipe offers a rich, creamy, and flavorful Indian classic made from tender marinated chicken simmered in a spiced tomato cream sauce. Perfectly balanced with traditional spices and a smooth texture, it’s a comforting meal that comes together in just over an hour, ideal for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken Marinade
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (120g) plain yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
For Cooking and Sauce
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (optional)
- 1 (14 oz / 400g) can crushed tomatoes
- 1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)
- 1 tbsp honey (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix plain yogurt, lemon juice, and all the spices listed for the marinade (garam masala, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, ground ginger, salt, and black pepper). Coat the chicken pieces thoroughly in the marinade. Cover and refrigerate for at least 30 minutes up to 2 hours to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding and cook until browned on all sides and cooked through, approximately 5-7 minutes per batch. Remove the cooked chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add the finely chopped onions and sauté until golden and translucent, about 5 minutes. Then add minced garlic, grated ginger, garam masala, ground turmeric, and optional chili powder, cooking until fragrant, around 1-2 minutes.
- Make the Sauce: Pour in the can of crushed tomatoes and stir well. Allow the mixture to simmer for 5 to 7 minutes, letting the sauce thicken and the flavors meld.
- Finish the Sauce: Stir in the heavy cream (or coconut milk), honey if using, salt, and black pepper. Let the sauce simmer gently for 5 minutes, ensuring it is creamy and well blended.
- Combine & Serve: Return the cooked chicken pieces to the pan with the sauce. Coat the chicken evenly and simmer together for an additional 10 minutes to fully absorb the flavors and heat through. Garnish with fresh cilantro if desired. Serve hot with basmati rice or naan bread.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Marinating the chicken longer (up to 2 hours) enhances flavor and tenderness.
- Adjust chili powder quantity based on your preferred spice level.
- Butter chicken is best served fresh but can be refrigerated for up to 3 days.
- Pair this dish with basmati rice or naan for a complete meal.
