Description
This easy homemade Butter Chicken recipe is perfect for busy weeknights, delivering rich and creamy flavors with tender chicken in just 20 minutes. Marinated chicken pieces are cooked in a luscious tomato and cream sauce, spiced with garam masala, turmeric, and cumin for a classic Indian taste. Serve it with rice or naan for a comforting and satisfying meal.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp plain yogurt (Greek or non-dairy yogurt can be used)
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (or paprika for milder flavor)
- 1/2 tsp salt
For the Sauce
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 1/2 cups tomato puree or passata
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp garam masala
- 1 tsp smoked paprika (optional)
- 1/2 tsp sugar
- Salt and black pepper, to taste
For Garnish (Optional)
- Fresh cilantro, chopped
- Extra butter or cream drizzle
- Toasted cashews
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, 1 tsp garam masala, turmeric, cumin, chili powder, and 1/2 tsp salt. Mix thoroughly to coat the chicken evenly. Allow it to marinate for at least 10 minutes to enhance the flavor and tenderness.
- Sauté onions and aromatics: Heat 1 tbsp of the butter in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook the chicken: Add the marinated chicken pieces to the skillet with the onion mixture. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Add tomato puree and spices: Pour in the tomato puree (passata), then stir in the remaining 1 tsp garam masala, smoked paprika if using, and 1/2 tsp sugar. Mix well to combine all the flavors and let it simmer gently for about 5 minutes, allowing the sauce to thicken slightly.
- Incorporate cream and butter: Lower the heat and stir in the heavy cream (or coconut cream) and the remaining 1 tbsp butter. Simmer the sauce for another 2-3 minutes until it is creamy and heated through. Taste and season with salt and black pepper according to preference.
- Garnish and serve: Remove from heat and optionally garnish with chopped fresh cilantro, a drizzle of extra butter or cream, and toasted cashews. Serve hot with basmati rice, naan, or your favorite side.
Notes
- For a dairy-free version, substitute yogurt with non-dairy yogurt and heavy cream with coconut cream.
- Adjust chili powder or paprika based on your preferred spice level.
- Marinating the chicken longer (up to a few hours) can deepen the flavors and tenderness.
- This dish pairs well with steamed basmati rice or Indian breads like naan or roti.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Butter Chicken, Easy Indian Dinner, Quick Chicken Recipe, Creamy Chicken Curry, Weeknight Dinner