Description
This Easy Homemade Butter Chicken recipe features tender chicken thighs cooked in a rich and creamy tomato-based sauce, bursting with Indian spices like garam masala, cumin, and turmeric. Perfectly balanced with butter, cream, and a touch of sweetness, this comforting dish comes together quickly on the stovetop, making it ideal for a weeknight dinner. Garnished with fresh cilantro and served with basmati rice or naan, this classic Indian favorite is flavorful, creamy, and satisfying.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons unsalted butter
Vegetables & Aromatics
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1-inch piece fresh ginger (grated)
Tomato & Cream Base
- 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
Additional
- 1 tablespoon sugar (optional, to balance acidity)
- 1 tablespoon lemon juice (optional)
- Fresh cilantro (for garnish)
Instructions
- Cook Chicken: In a large pan or skillet, melt 1 tablespoon of butter over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same pan, add another tablespoon of butter. Add the chopped onion and sauté until soft and golden, about 4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
- Toast Spices: Stir in cumin, coriander, turmeric, garam masala, paprika, cinnamon, and chili powder. Cook for 1-2 minutes to toast the spices and release their flavors.
- Add Tomato Base: Add the tomato paste and crushed tomatoes, stirring to combine. Simmer for 5 minutes to allow flavors to meld.
- Add Cream and Simmer Sauce: Pour in the heavy cream and stir well. Simmer on low heat for about 10 minutes until the sauce thickens to your desired consistency.
- Combine Chicken with Sauce: Return the cooked chicken to the pan and stir to coat in the creamy sauce. Simmer for an additional 5 minutes to incorporate flavors.
- Finish and Garnish: Stir in optional sugar to balance acidity and lemon juice for brightness. Garnish with fresh cilantro.
- Serve: Serve your butter chicken with basmati rice, naan bread, or over sautéed vegetables for a complete meal.
Notes
- Adjust chili powder according to your preferred spice level.
- Sugar is optional and helps balance the acidity from the tomatoes.
- Lemon juice adds brightness but can be omitted if desired.
- Use boneless chicken thighs for juicier, more tender results compared to breast.
- For a dairy-free version, substitute heavy cream and butter with coconut milk and vegan butter.
