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A delicious bowl of Butter Chicken, a popular Indian dish, is featured in this food blog post.

Easy Butter Chicken

This easy Butter Chicken recipe delivers restaurant-quality flavor in the comfort of your own kitchen. With tender chicken simmered in a rich and creamy tomato-based sauce, this dish is surprisingly simple to make and customizable to your preferred spice level.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 cup tomato puree
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon chili powder optional
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried fenugreek leaves Kasuri Methi
  • 1 cup heavy cream or coconut cream
  • Salt to taste
  • Fresh cilantro, chopped for garnish
  • 1 tablespoon oil

Equipment

  • Large bowl
  • measuring cups and spoons
  • whisk
  • Large skillet or pan
  • Spatula or spoon
  • Immersion blender or regular blender
  • Lid for skillet
  • Serving platter
  • Chef's knife
  • cutting board

Method
 

  1. In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, cumin powder, chili powder, and salt.
  2. Add the chicken pieces and make sure they're well coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  4. Heat a tablespoon of oil in a large skillet over medium-high heat.
  5. Add the marinated chicken in a single layer and cook for 5-7 minutes per side, or until cooked through. Set aside.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the chopped onion and cook until softened, about 5-7 minutes.
  8. Add the ginger-garlic paste and cook for another minute.
  9. Stir in the crushed tomatoes, tomato puree, garam masala, turmeric powder, cumin powder, chili powder (if using), and sugar.
  10. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes.
  11. Remove from heat and blend the sauce until smooth using an immersion blender or regular blender.
  12. Return the sauce to the skillet.
  13. Stir in the crushed fenugreek leaves and heavy cream (or coconut cream).
  14. Season with salt to taste.
  15. Gently add the cooked chicken to the sauce and stir to coat.
  16. Simmer for another 5-10 minutes.
  17. Garnish with fresh cilantro and serve hot with basmati rice, naan bread, or roti.

Notes

Adjust spice level to your liking by adjusting the amount of chili powder. For dairy-free, use coconut cream instead of heavy cream. Butter Chicken is even better the next day, as the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze Butter Chicken for up to 2-3 months.