Quick & Easy Homemade Butter Chicken
This easy butter chicken recipe delivers rich, creamy restaurant-style flavor in under an hour. Marinated chicken is simmered in a velvety tomato-cream sauce, perfect with rice and naan.
Ingredients
For the Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 0.5 cup plain Greek yogurt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
For the Creamy Butter Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 1 tablespoon garlic minced
- 15 oz tomato sauce 1 can
- 1 teaspoon garam masala
- 1 teaspoon chili powder or paprika use paprika for milder version
- 1 teaspoon sugar
- 1 cup heavy cream
- 2 tablespoons cold unsalted butter cut into small cubes
For Serving
- to taste fresh cilantro chopped, for garnish
- to serve basmati rice and naan bread
Instructions
- In a bowl, combine yogurt, turmeric, garam masala, cumin, salt, garlic, and ginger. Add chicken and coat well. Let marinate for 15 minutes (or up to several hours in the fridge).
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in batches and sear 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, melt 2 tablespoons butter. Add chopped onion and sauté for 5-7 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato sauce, garam masala, chili powder (or paprika), and sugar. Bring to a simmer.
- Return the chicken to the skillet. Pour in heavy cream, stir, and let simmer gently for 10-15 minutes.
- Turn off the heat. Add the cold cubed butter and stir until melted and fully incorporated.
- Garnish with chopped cilantro. Serve hot with basmati rice and warm naan.
Notes
Use chicken thighs for juicier, more flavorful results. Leftovers keep well and taste even better the next day.