Description
This Easy Homemade Butter Chicken recipe delivers a rich and creamy Indian classic made with tender chicken thighs simmered in a luscious spiced tomato and cream sauce. Perfectly balanced with aromatic spices and a hint of sweetness, it’s an ideal dish for a flavorful weeknight dinner that pairs beautifully with basmati rice or naan bread.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons unsalted butter (divided)
Sauce
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
- 1/2 cup tomato paste
- 1/2 cup canned crushed tomatoes
- 1 cup heavy cream
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili powder (adjust for spice level)
- Salt to taste
Finishing Touches
- 1 tablespoon sugar (optional, to balance acidity)
- 1 tablespoon lemon juice (optional)
- Fresh cilantro (for garnish)
Instructions
- Cook the Chicken: In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Add the bite-sized chicken thigh pieces and cook until they are browned and cooked through, approximately 5-7 minutes. Once cooked, remove the chicken from the pan and set aside.
- Prepare the Sauce Base: In the same pan, add the remaining tablespoon of butter. Sauté the finely chopped onion until it becomes soft and golden, about 4 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the Spices: Stir in ground cumin, coriander, turmeric, garam masala, paprika, cinnamon, and chili powder. Cook the mixture for 1-2 minutes to toast the spices and enhance their flavors.
- Make the Tomato Sauce: Add tomato paste and crushed tomatoes to the pan, stirring well to combine. Let this simmer gently for around 5 minutes to meld the flavors together.
- Add Cream and Simmer: Pour in the heavy cream, stirring thoroughly to incorporate it into the tomato sauce. Let the sauce simmer on low heat for about 10 minutes, or until it thickens to your preferred consistency.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the pan, stirring to coat them evenly in the creamy sauce. Continue to simmer for an additional 5 minutes so the chicken absorbs the sauce flavors.
- Final Adjustments and Garnish: If desired, stir in 1 tablespoon of sugar to balance the tomatoes’ acidity and add 1 tablespoon of lemon juice for brightness. Garnish with freshly chopped cilantro before serving.
- Serve: Enjoy your butter chicken served with basmati rice, naan bread, or sautéed vegetables for a complete meal.
Notes
- Use chicken thighs instead of breasts for more tender, juicy meat.
- Adjust chili powder to control the heat level according to your preference.
- Heavy cream can be substituted with coconut milk for a dairy-free option, though it will alter the flavor profile.
- Simmering times can be extended slightly for thicker sauce if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
