Description
This Quick & Easy Homemade Butter Chicken recipe is a flavorful Indian-inspired dish featuring tender chicken pieces marinated in yogurt and spices, then cooked in a rich, creamy tomato sauce infused with garlic, ginger, and aromatic spices. Perfect for a weeknight dinner, it offers a delightful balance of spices and creaminess served best with basmati rice or naan.
Ingredients
Scale
Chicken Marinade
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (120g) plain yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 2 tbsp butter, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (optional)
- 1 (14 oz / 400g) can crushed tomatoes
- 1/2 cup (120ml) heavy cream (or coconut milk for a dairy-free version)
- 1 tbsp honey (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Fresh cilantro (optional, for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, lemon juice, garam masala, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, garlic powder, ground ginger, salt, and black pepper. Add the chicken pieces and coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours to allow flavors to penetrate.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken in batches to avoid overcrowding. Cook until browned and cooked through, approximately 5-7 minutes per batch. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add finely chopped onion and sauté until golden and translucent, about 5-6 minutes.
- Add Aromatics and Spices: Stir in minced garlic, grated ginger, garam masala, ground turmeric, and chili powder (if using). Cook for 1-2 minutes until fragrant, ensuring spices don’t burn.
- Make the Sauce Base: Pour in the crushed tomatoes, stir well, and let the mixture simmer gently for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate Cream and Season: Stir in heavy cream (or coconut milk), honey (if using), salt, and black pepper. Simmer for another 5 minutes, ensuring the sauce is smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the pan, coating pieces thoroughly with the sauce. Simmer for an additional 10 minutes to blend the flavors and heat through.
- Serve: Serve hot, garnished with fresh cilantro if desired. Pair the butter chicken with steamed basmati rice or warm naan bread for a complete meal.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor and tenderness.
- Use chicken thighs for juicier, more flavorful meat; chicken breasts create a leaner dish.
- For a dairy-free option, substitute heavy cream with full-fat coconut milk and butter with coconut oil or vegan butter.
- Adjust chili powder to control spiciness, omit if you prefer a milder dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
