Description
This Quick & Easy Homemade Butter Chicken recipe delivers a rich and creamy Indian classic made with tender chicken marinated in yogurt and aromatic spices, then simmered in a luscious tomato-based sauce. Perfect for a comforting weeknight dinner, it pairs beautifully 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
- 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, mix plain yogurt, lemon juice, and all the spices specified for the marinade until well combined. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for 30 minutes up to 2 hours to allow the flavors to meld.
- Cook the Chicken: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook the chicken pieces until they are browned on all sides and fully cooked through. Remove the cooked chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the remaining butter. Add the finely chopped onion and sauté until golden and translucent. Then, add minced garlic, grated ginger, garam masala, ground turmeric, and optional chili powder. Cook for a couple of minutes until fragrant.
- Make the Sauce: Pour in the crushed tomatoes and stir to combine. Allow the sauce to simmer gently for 5 to 7 minutes, reducing slightly and deepening in flavor.
- Finish the Sauce: Stir in the heavy cream (or coconut milk), honey if using, salt, and black pepper. Simmer for an additional 5 minutes to thicken and blend flavors.
- Combine & Serve: Return the cooked chicken pieces to the skillet, tossing to coat them evenly in the sauce. Let it simmer for 10 more minutes to ensure everything is heated through and flavors meld. Garnish with fresh cilantro if desired and serve hot with basmati rice or naan bread.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Marinating the chicken longer (up to 2 hours) enhances tenderness and flavor.
- Adjust the amount of chili powder or omit to control spice level.
- Serve with basmati rice or naan for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely.
