Description
This Quick & Easy Homemade Butter Chicken recipe offers a flavorful and creamy Indian classic made with tender marinated chicken simmered in a spiced tomato and cream sauce. Ready in just over an hour, it’s perfect for a comforting weeknight dinner served with basmati rice or naan.
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 the Sauce
- 2 tbsp butter, divided
- 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, combine plain yogurt, lemon juice, and all the marinade spices—garam masala, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, ground ginger, salt, and black pepper. Mix well to form a smooth marinade.
- Coat and Refrigerate: Add the bite-sized chicken pieces to the marinade, stirring to coat them thoroughly. Cover the bowl and refrigerate the chicken for 30 minutes up to 2 hours to allow flavors to deepen.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Cook the marinated chicken pieces in batches to avoid overcrowding, cooking each batch until the chicken is browned and cooked through, about 4-5 minutes per batch. Remove cooked chicken and set aside.
- Prepare the Sauce Base: In the same skillet, melt the remaining 1 tablespoon of butter. Add chopped onions and sauté until they turn golden and translucent, approximately 5-7 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, garam masala, turmeric, and chili powder (if using). Cook for 1-2 minutes until fragrant, ensuring the spices bloom and release their aroma.
- Simmer with Tomatoes: Pour in the canned crushed tomatoes and stir well. Let the mixture simmer gently over medium heat for 5-7 minutes until the sauce thickens slightly and the flavors meld.
- Finish the Sauce: Stir in the heavy cream (or coconut milk), honey (if using), salt, and black pepper. Allow the sauce to simmer for another 5 minutes so the ingredients combine into a rich and creamy sauce.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, stirring to coat them evenly with the sauce. Simmer uncovered for 10 minutes on low heat to let the chicken absorb the sauce flavors.
- Serve: Serve the buttery chicken hot, garnished with fresh cilantro if desired. Pair with steamed basmati rice or warm naan bread for a complete meal.
Notes
- For a dairy-free variation, substitute heavy cream with full-fat coconut milk.
- Marinating the chicken longer (up to 2 hours) will enhance flavor and tenderness.
- Adjust chili powder according to your preferred spice level or omit it for a milder dish.
- Cooking chicken in batches is important to achieve a good sear and avoid steaming.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on stove or microwave.
