Description
This quick and easy homemade butter chicken brings all the rich, creamy, and spiced flavors of your favorite Indian restaurant to your kitchen in just 30 minutes. Perfect for busy weeknights, it’s a family-friendly comfort food that tastes like it took hours.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 3 tbsp unsalted butter (divided; or ghee)
- 1 medium yellow onion, finely chopped
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated or minced
- 2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional, or more to taste)
- 1 cup tomato puree or crushed tomatoes
- 1 tsp sugar
- 3/4 cup heavy cream (or half-and-half, or coconut cream for dairy-free)
- Kosher salt, to taste
- Fresh cilantro, for garnish (optional)
- Cooked basmati rice or naan bread, for serving
Instructions
- Pat chicken dry with paper towels and cut into bite-size pieces. Sprinkle evenly with 1 tsp salt and 1/2 tsp black pepper. Set aside.
- Heat 1 tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 2-3 minutes per side until golden but not fully cooked through. Remove to a plate.
- In the same pan, add remaining 2 tbsp butter. Add chopped onion and sauté 3-4 minutes until soft and golden. Add garlic and ginger, stirring constantly for 1 minute.
- Add cumin, garam masala, coriander, smoked paprika, turmeric, and cayenne (if using). Stir for about 30 seconds until fragrant. If the pan is dry, add a splash of water.
- Pour in tomato puree and sugar. Stir well, scraping up browned bits. Simmer for 4-5 minutes until sauce thickens slightly.
- Optional: Blend the sauce in the pan with an immersion blender (or carefully transfer to a blender and return to pan) for a smooth texture.
- Return chicken and any juices to the pan. Stir to coat. Cover and simmer on low for 7-8 minutes until chicken is cooked through and tender, stirring occasionally.
- Pour in heavy cream. Simmer uncovered for 2-3 minutes, stirring gently, until sauce is rich and glossy. Taste and adjust salt as needed.
- Garnish with chopped cilantro if desired. Serve hot over basmati rice or with naan.
Notes
For dairy-free, use coconut oil and coconut cream. Chicken thighs are juicier, but breasts work well. Adjust cayenne for spice. If sauce is too thick, add a splash of water or broth. Leftovers taste even better the next day and freeze well. Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup chicken and sauce)
- Calories: 420
- Sugar: 6
- Sodium: 700
- Fat: 29
- Saturated Fat: 15
- Carbohydrates: 11
- Fiber: 2
- Protein: 28
Keywords: butter chicken, Indian dinner, easy chicken curry, creamy chicken, weeknight dinner, quick Indian recipe, homemade butter chicken, gluten-free, dairy-free option, chicken curry