Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Indian Butter Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Description

This Indian Butter Chicken is a beloved classic, featuring juicy chicken simmered in a velvety, buttery tomato cream sauce infused with warm spices. It’s rich, comforting, and surprisingly easy to make at home in under an hour. Perfect with rice or naan for soaking up every last bit of the delicious sauce!

Ingredients

For the Chicken Marinade:

  • 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

  • 1/2 cup plain yogurt

  • 1 tbsp lemon juice

  • 1 tbsp grated ginger

  • 1 tbsp minced garlic

  • 1 tsp ground cumin

  • 1 tsp garam masala

  • 1/2 tsp turmeric

  • 1/2 tsp salt

For the Butter Sauce:

  • 3 tbsp butter

  • 1 small onion, finely chopped

  • 2 tsp minced garlic

  • 1 tsp grated ginger

  • 1 tsp ground cumin

  • 1 tsp garam masala

  • 1 tsp paprika

  • 1/2 tsp chili powder (optional, for heat)

  • 1 (15 oz) can tomato sauce or pureed tomatoes

  • 1 cup heavy cream (or coconut milk for dairy-free)

  • 1 tbsp sugar (optional, to balance acidity)

  • Salt, to taste

  • Fresh cilantro, for garnish

To Serve:

 

  • Cooked basmati rice or warm naan bread

  • Lemon wedges (optional)

Instructions

  • Marinate the chicken:
    In a large bowl, mix all marinade ingredients. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes (or overnight for more flavor).

  • Cook the chicken:
    In a large skillet over medium-high heat, cook marinated chicken pieces until browned on the outside (they don’t need to be fully cooked through). Remove from the pan and set aside.

  • Make the butter sauce:
    In the same skillet, melt butter over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic, ginger, and spices; cook for 1–2 minutes until fragrant.

  • Add tomatoes and cream:
    Stir in tomato sauce and bring to a simmer. Cook for 5–7 minutes, stirring occasionally. Add cream and sugar (if using), then return chicken to the pan.

  • Simmer until done:
    Simmer everything together for 10–15 minutes until chicken is fully cooked and sauce has thickened. Season with salt to taste.

 

  • Serve:
    Garnish with fresh cilantro and serve hot with rice or naan.

Notes

  • For a smoky flavor, grill or broil the chicken before adding to the sauce.

  • Use coconut milk instead of cream for a dairy-free version.

 

  • Can be made ahead—flavors improve after a day in the fridge!

Find it online: https://breakfasttodinner.com/indian-butter-chicken/