Description
This Easy Homemade Butter Chicken recipe offers a rich and creamy Indian classic that’s perfect for a comforting weeknight dinner. Tender chicken thighs are cooked in a luscious tomato and cream sauce infused with aromatic spices like garam masala, cumin, and turmeric. Ready in just 35 minutes, this flavorful dish is garnished with fresh cilantro and pairs beautifully with basmati rice or naan bread.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Sauce and Spice Mix
- 2 tablespoons unsalted butter
- 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
- 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 to taste)
- Salt to taste
- 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 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 the remaining tablespoon of butter. Add the finely chopped onion and sauté until soft and golden, about 4 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Toast the Spices: Stir in the 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.
- Add Tomato Base: Add the tomato paste and crushed tomatoes to the pan, stirring well to combine. Let the mixture simmer for 5 minutes to meld the flavors.
- Incorporate Cream: Pour in the heavy cream and stir thoroughly to combine. Allow the sauce to simmer gently on low heat for about 10 minutes, or until it thickens to your preferred consistency.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the pan, stirring to coat them evenly with the creamy sauce. Simmer for another 5 minutes to let the chicken absorb the flavors.
- Adjust Flavor: If desired, stir in 1 tablespoon of sugar to balance the acidity from the tomatoes and 1 tablespoon of lemon juice for a touch of brightness. Garnish with fresh cilantro before serving.
- Serve: Serve the butter chicken hot with basmati rice, naan bread, or over sautéed vegetables for a complete meal.
Notes
- Adjust chili powder according to your preferred spice level.
- Use chicken thighs for juicier, more flavorful results compared to chicken breasts.
- The sugar is optional but helps balance the acidity from the tomatoes.
- For a lighter version, substitute heavy cream with coconut milk, though flavor will vary slightly.
- Butter chicken pairs excellently with basmati rice or naan.
- Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop.
