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Homemade Easy Butter Chicken photo

Easy Butter Chicken

A simple, creamy butter chicken recipe that's quick to prepare and full of warm spices.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Large Skillet
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Spatula or wooden spoon

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs or breasts cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 2 teaspoons lemon juice
  • 1 tablespoon garam masala
  • 3/4 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter for cooking
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 8 oz tomato sauce 1 can
  • 1/2 cup heavy cream see note for substitution
  • 2 tablespoons butter stirred in at end

Instructions
 

  • Cut the chicken into bite-size pieces and place in a large mixing bowl.
  • Add the yogurt, lemon juice, garam masala, turmeric, ground coriander, ground cumin, chili powder, black pepper, and salt to the bowl; stir until the chicken is evenly coated.
  • Cover and refrigerate the chicken for at least 4 hours or overnight for best flavor.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat.
  • Add the chopped onion to the skillet and cook for 2–3 minutes until almost translucent.
  • Add the grated ginger and minced garlic; sauté for about 2 minutes until fragrant.
  • Add the marinated chicken to the skillet and cook until the pieces are cooked through, about 6–8 minutes depending on size.
  • Pour in the tomato sauce, stir to combine, and bring the mixture to a gentle simmer.
  • Stir in the heavy cream and simmer for about 2 minutes to warm through and slightly thicken.
  • Add the remaining 2 tablespoons butter, allow it to melt, then stir it into the sauce until smooth.
  • Serve the butter chicken hot with rice or flatbread.

Notes

  • If you don't have heavy cream, use evaporated milk or 1/2 cup half-and-half mixed with 2 teaspoons cornstarch.
  • Marinate the chicken overnight for deeper flavor.
  • Adjust chili powder to taste for spiciness.
  • Use thighs for juicier results or breasts if preferred.
  • Cook chicken to an internal temperature of 165°F (74°C).