Description

This Quick & Easy Homemade Butter Chicken offers all the rich, creamy, and aromatic flavors of traditional Indian cuisine but comes together in under 30 minutes! Tender pieces of chicken simmer in a luxuriously spiced tomato butter sauce. Perfect for busy weeknights yet special enough for a comforting weekend dinner, this recipe uses pantry staples to deliver restaurant-quality results at home.

Ingredients

Units Scale

For the Chicken Marinade:

500g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder (adjust to taste)
1/2 teaspoon salt

For the Sauce:

2 tablespoons butter
1 tablespoon vegetable oil
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon chili powder (adjust to taste)
400g (14 oz) canned crushed tomatoes
1/2 cup heavy cream (or coconut cream for dairy-free)
1 tablespoon sugar (optional, to balance acidity)
Salt, to taste

For Garnish:

2 tablespoons fresh cilantro, chopped
Extra cream or butter, drizzled (optional)

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Instructions

Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, chili powder, and salt. Mix well to coat. Marinate at least 10 minutes (up to 1 hour for deeper flavor).
Cook the Chicken: Heat 1 tablespoon butter and the oil in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer. Sear for 3-4 minutes on each side until just cooked through. Remove chicken from pan and set aside.
Prepare the Sauce Base: In the same pan, add the remaining 1 tablespoon butter. Sauté chopped onion until soft and golden, about 3-5 minutes. Add ginger-garlic paste and cook until fragrant.
Spice and Tomato Addition: Stir in turmeric, cumin, garam masala, and chili powder. Cook for 1 minute, stirring constantly, then add the crushed tomatoes. Simmer for 5 minutes, letting the flavors meld.
Finish the Sauce: Lower the heat, stir in cream and sugar (if using). Season with salt. Use a hand blender to puree the sauce if a smoother consistency is desired, or leave it chunky for rustic texture.
Combine Chicken and Sauce: Return the cooked chicken (and any juices) to the pan. Simmer in the sauce for 5-10 minutes, stirring occasionally, until chicken is tender and coated in sauce.
Garnish and Serve: Top with fresh cilantro and a drizzle of extra cream or butter if desired. Serve hot with steamed rice or naan.

Notes

For best results, marinate the chicken longer if time permits.
Switch to coconut cream for a dairy-free/vegan version.
Adjust chili powder to taste for more or less heat.
Leftovers keep well refrigerated up to 3 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 370
Sugar: 6g
Sodium: 590mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 34g
Cholesterol: 130mg