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Indian Butter Chicken

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  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Description

This rich and creamy Indian Butter Chicken is a takeout favorite you can easily make at home. Tender chicken is simmered in a spiced tomato and butter sauce, then finished with cream for that signature velvety texture. Serve it with rice or naan for the ultimate comfort meal.

Ingredients

For the chicken marinade:

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 1 cup plain yogurt

  • 1 tbsp lemon juice

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 2 tsp garam masala

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp salt

For the sauce:

  • 3 tbsp unsalted butter

  • 1 large onion, finely chopped

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 1/2 tsp garam masala

  • 1 (14 oz) can crushed tomatoes

  • 1 cup heavy cream

  • 1 tbsp sugar (optional, to taste)

  • Salt to taste

  • Fresh cilantro, for garnish

Instructions

  1. Marinate the chicken: In a large bowl, mix yogurt, lemon juice, ginger paste, garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken, coat well, and marinate for at least 1 hour (overnight is best).

  2. Cook the chicken: Heat a bit of oil in a large skillet over medium-high heat. Cook the chicken pieces until browned on all sides (they don’t need to be fully cooked). Remove and set aside.

  3. Make the sauce: In the same skillet, melt butter. Add onions and cook until soft and golden. Stir in ginger paste, garlic paste, coriander, cumin, paprika, and garam masala. Cook for 1–2 minutes until fragrant.

  4. Simmer the sauce: Add crushed tomatoes, stir, and let it simmer for 10 minutes. Stir in cream and sugar (if using), and season with salt to taste.

  5. Finish the dish: Return the chicken to the skillet and simmer for 10–15 minutes, until the chicken is cooked through and the sauce has thickened.

  6. Serve: Garnish with chopped cilantro and serve with basmati rice or naan.

Notes

  • You can swap cream for coconut milk for a dairy-free version.

  • Adjust spice levels by increasing or reducing chili powder.

  • Thighs are juicier than breasts and work best for this dish.

Nutrition

  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 7g
  • Sodium: 610mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 140mg

Find it online: https://simplemealsbykim.com/indian-butter-chicken/