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Easy Homemade Butter Chicken

A delicious and creamy butter chicken recipe perfect for weeknight dinners or special gatherings, featuring tender chicken pieces in a luscious spiced sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs, cut into bite-sized pieces Using chicken thighs for a juicier result.
  • 2 tablespoons butter Can substitute with ghee for an authentic taste.
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • 2 tablespoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • to taste salt and pepper
  • for garnish fresh cilantro

Method
 

Marinate the Chicken
  1. Season the chicken thighs with salt, pepper, and a sprinkle of garam masala. Let it marinate while you prepare the sauce.
Sauté Aromatics
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add finely chopped onions and sauté until translucent—about 5 minutes.
Add Garlic and Ginger
  1. Toss in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Incorporate Tomatoes
  1. Add in the can of diced tomatoes, stirring to combine. Let this mixture simmer for about 5-7 minutes.
Creamy Magic
  1. Lower the heat and pour in the heavy cream. Stir well, watching as the sauce becomes luxuriously creamy.
Cook Chicken
  1. Add the marinated chicken pieces, mixing to coat them in the sauce. Cover and simmer for about 15 minutes or until fully cooked.
Finishing Touches
  1. Sprinkle in the cumin and coriander, stirring to combine. Adjust seasoning with salt and pepper to taste.
Serve
  1. Garnish with fresh cilantro and serve hot alongside rice or naan.

Notes

For leftovers, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to a month.