Quick & Easy Homemade Butter Chicken
This recipe delivers restaurant-quality Butter Chicken in just 20 minutes! Enjoy rich, creamy, and flavorful Indian cuisine from the comfort of your home with readily available ingredients and simplified steps.
Equipment
- Large skillet or pot
- Mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Spatula or wooden spoon
- Lid for skillet or pot
- Serving spoon
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon ginger-garlic paste or minced ginger and garlic
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder adjust to your spice preference
- ½ teaspoon salt
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 cup tomato paste
- 1 cup heavy cream
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder adjust to your spice preference
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro, chopped for garnish
- Cooked basmati rice, for serving optional
- Naan bread, for serving optional
Instructions
- In a bowl, combine the chicken with yogurt, ginger-garlic paste, garam masala, turmeric powder, chili powder, and salt. Mix well, ensuring all the chicken pieces are coated evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for even more flavor!).
- Melt butter in a large skillet or pot over medium heat. Add chopped onion and cook until softened and lightly golden, about 5-7 minutes. The onions should be fragrant and translucent.
- Stir in ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add crushed tomatoes and tomato paste to the pot. Stir well to combine.
- Add garam masala, turmeric powder, chili powder, cumin powder, coriander powder, sugar, and salt to the sauce. Stir well and bring to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The sauce should thicken slightly during this time.
- While the sauce simmers, add the marinated chicken to the skillet. Spread it out evenly. Cook for about 5-7 minutes, or until the chicken is cooked through.
- Stir in heavy cream and gently simmer for another 5-10 minutes, allowing the sauce to thicken and become even more luscious. The sauce should coat the back of a spoon easily.
- Taste the Butter Chicken and adjust the seasoning as needed. You may want to add more salt, sugar, or chili powder to suit your preference.
- Garnish with fresh cilantro and serve hot with basmati rice (or naan bread) for dipping.
Notes
For richer flavor, use ghee instead of butter. If you don't have ginger-garlic paste, use equal parts minced ginger and garlic. To make it vegetarian, substitute the chicken with paneer or tofu. Adjust the spice level to your liking by adding more or less chili powder. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.