Description
This easy homemade butter chicken recipe delivers restaurant-style flavor in under 30 minutes, making it perfect for quick family dinners. Tender chicken is simmered in a creamy, spiced tomato sauce that’s both comforting and crowd-pleasing.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 2 tbsp unsalted butter (or ghee)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (14-oz) can crushed tomatoes (or 2 cups fresh pureed tomatoes)
- 1/4 cup raw cashews or almonds (soaked in hot water for 10 minutes)
- 1 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp sugar or honey (optional, recommended)
- 1 tsp kosher salt, plus more to taste
- 1/2 cup heavy cream or coconut cream
- 2 tbsp unsalted butter or ghee
- Fresh cilantro, chopped, for garnish
- Steamed basmati rice (optional, for serving)
- Homemade or store-bought naan (optional, for serving)
Instructions
- In a mixing bowl, combine chicken pieces, Greek yogurt, lemon juice, garam masala, cumin, chili powder, and salt. Toss until evenly coated and set aside to marinate while you prep the sauce.
- Heat 2 tbsp butter (or ghee) in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and just starting to brown. Stir in minced garlic and grated ginger, cooking another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes, drained soaked cashews, and tomato paste. Add garam masala, coriander, smoked paprika, turmeric, chili powder, sugar or honey, and salt. Stir well to combine. Let simmer for 5-7 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
- Carefully transfer the sauce to a blender (or use an immersion blender) and blend until silky smooth. Return the sauce to the pan. If too thick, add a splash of water.
- In a separate nonstick pan, add a dash of oil and heat over medium-high. Add marinated chicken in a single layer and sear for 2-3 minutes per side, until browned and nearly cooked through. Do in batches if needed.
- Add the browned chicken and any juices to the blended sauce. Simmer on medium-low for 5-8 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
- Stir in heavy cream (or coconut cream) and 2 tbsp butter. Let it bubble gently for 1-2 minutes, then turn off the heat. Garnish with chopped cilantro.
- Serve hot over basmati rice or with naan. Enjoy!
Notes
For dairy-free, use coconut yogurt and coconut cream. For nut-free, omit cashews and add extra cream. Adjust chili powder to taste. Blending the sauce with soaked nuts gives a creamy texture without excess cream. Leftovers taste even better the next day and freeze well. Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 400
- Sugar: 4
- Sodium: 900
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
Keywords: butter chicken, easy butter chicken, homemade butter chicken, Indian chicken curry, quick family dinner, creamy chicken curry, weeknight dinner, gluten-free, dairy-free option