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Homemade Butter Chicken Recipe photo

Butter Chicken Recipe

A creamy, mildly spiced butter chicken made with tender thigh meat and a rich tomato-cream sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings

Equipment

  • Mixing Bowl
  • Non-stick skillet or frying pan
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring Cups
  • Knife and cutting board

Ingredients
  

  • 1 piece ginger minced
  • 3 cloves garlic minced
  • 1 small lemon juiced
  • 1 1/4 pounds chicken thighs chopped
  • 2 tablespoons tandoori curry paste
  • 1 tablespoon butter
  • 2 tablespoons ghee
  • 1 small onion sliced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 14 ounces canned tomatoes crushed
  • 1 1/2 cups chicken broth
  • 1 1/4 cups heavy cream

Instructions
 

  • In a mixing bowl combine minced ginger, minced garlic, lemon juice, chopped chicken thighs, and tandoori curry paste; mix until the chicken is evenly coated.
  • Heat 1 tablespoon butter in a non-stick skillet over medium heat.
  • Add the marinated chicken to the hot pan and cook 3–4 minutes, stirring occasionally, until the chicken is no longer pink; remove the chicken from the pan and set aside.
  • Return the pan to medium heat and add 2 tablespoons ghee. Add the sliced onion, garam masala, cumin, and smoked paprika; cook, stirring, until the onion is softened and the spices are fragrant, about 2–3 minutes.
  • Add the cooked chicken back to the pan, then pour in the crushed canned tomatoes and chicken broth; bring to a gentle simmer.
  • Simmer the sauce until it starts to thicken, then stir in the heavy cream.
  • Continue to simmer for 10–12 minutes, stirring occasionally, until the sauce is thickened and the chicken is cooked through. Adjust seasoning if needed and serve.

Notes

  • Cool completely before refrigerating in an airtight container.
  • Freeze in a freezer-safe airtight container for up to 3 months.
  • Defrost overnight in the refrigerator before reheating.
  • For Instant Pot: sauté onions, garlic, and ginger in butter and ghee, add spices, tomatoes, and chicken; cook on Manual Pressure 8 minutes with 5-minute natural release, then add cream and sauté until thickened.
  • For slow cooker: sauté onions, garlic, and ginger in butter and ghee, transfer to slow cooker with spices, tomatoes, and chicken; cook High 3–4 hours or Low 6–7 hours, then add cream and cook until thickened.