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Homemade Easy Butter Chicken Recipe photo

Easy Butter Chicken Recipe

This Easy Butter Chicken is a creamy, flavorful delight that's quick to whip up for any occasion!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 28 oz boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons garlic minced
  • 1 tablespoon ginger minced or finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder adjust according to your spice preference
  • 1 teaspoon salt
  • 2 tablespoons olive oil for sautéing
  • 2 tablespoons ghee or 1 tablespoon butter + 1 tablespoon oil
For the Sauce:
  • 1 large onion sliced or chopped
  • 1 1/2 tablespoons garlic minced
  • 1 tablespoon ginger minced or finely grated
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 14 oz crushed tomatoes the base for the sauce
  • 1 teaspoon red chili powder adjust for heat preference
  • 1 1/4 teaspoons salt or to taste
  • 1 cup thickened cream or heavy cream
  • 1 tablespoon sugar balances the acidity of the tomatoes
  • 1/2 teaspoon kasoori methi or dried fenugreek leaves for a unique flavor boost

Equipment

  • Large mixing bowl
  • Large Skillet or Dutch Oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving dishes

Method
 

Instructions:
  1. In a large mixing bowl, combine the chicken pieces with yogurt, minced garlic, minced ginger, garam masala, turmeric, ground cumin, red chili powder, and salt. Mix thoroughly, ensuring every piece of chicken is coated. Cover the bowl and let it marinate for at least 30 minutes, ideally a few hours or overnight.
  2. In a large skillet or Dutch oven, heat the olive oil and ghee (or the butter and oil combination) over medium heat. Once hot, add the sliced onions and sauté until golden, about 8-10 minutes.
  3. Stir in the additional minced garlic and ginger, and cook for another minute until fragrant.
  4. Add the ground cumin, garam masala, and ground coriander to the onion mixture. Stir well and let the spices cook for about 30 seconds.
  5. Pour in the crushed tomatoes, followed by the red chili powder and salt. Stir together and let it simmer for about 10 minutes.
  6. Reduce heat to low and stir in the thickened cream. Simmer gently for about 5 minutes.
  7. Add the marinated chicken along with any leftover marinade to the sauce. Cover and cook for another 15-20 minutes, or until the chicken is cooked through.
  8. Stir in the sugar and kasoori methi. Taste and adjust seasoning if necessary. Add water or more cream if you prefer a thinner sauce.
  9. Serve your delicious butter chicken over fluffy basmati rice or with warm naan. Garnish with fresh cilantro if desired!

Notes

  • For the best flavor, marinate the chicken overnight if time allows.
  • Always taste the sauce before serving and adjust seasoning according to preference.
  • If you enjoy a bit more heat, feel free to add extra red chili powder.