Print

Quick & Easy Homemade Butter Chicken for Restaurant-Quality Flavor

Close-up of tender chicken pieces swimming in a vibrant orange, creamy sauce of butter chicken, garnished with fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create rich, creamy Butter Chicken at home quickly. This recipe delivers authentic, restaurant-style flavor perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 cup plain whole milk yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder (or paprika for less heat)
  • 1 teaspoon garam masala
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon salt, or to taste
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. In a bowl, combine the chicken pieces, yogurt, lemon juice, salt, cumin, coriander, turmeric, garam masala, paprika, ginger paste, and garlic paste. Mix well to coat the chicken completely. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Cook for 3 to 4 minutes per side until lightly browned. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the butter and the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the cumin seeds to the onions and cook until fragrant, about 30 seconds. Stir in the ground cumin, coriander, turmeric, chili powder, and garam masala. Cook the spices for 1 minute, stirring constantly to prevent burning.
  5. Pour in the crushed tomatoes and water. Bring the sauce to a simmer. Cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
  6. Return the cooked chicken to the sauce. Stir well. Reduce the heat to low, cover, and let it simmer gently for 10 minutes, or until the chicken is cooked through.
  7. Stir in the heavy cream and sugar. Heat through for 2 minutes, but do not boil after adding the cream. Taste the sauce and adjust salt as needed.
  8. Serve your creamy Butter Chicken hot over basmati rice or with warm naan bread. Garnish generously with fresh cilantro.

Notes

  • For an extra smooth, restaurant-style sauce, you can blend the sauce mixture (before adding the cream and chicken back in) using an immersion blender until completely smooth.
  • If you do not have Kashmiri chili powder, use sweet paprika for color and mild heat, or add a pinch of cayenne pepper for more spice.
  • This dish pairs well with a crisp Sauvignon Blanc or a light, slightly chilled Pinot Noir.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-homemade-butter-chicken-recipe/