Butter Chicken
This Quick and Easy Homemade Butter Chicken Recipe features a rich tomato-cream sauce wrapped around tender chicken, making it a perfect weeknight dinner that feels like a celebration.
Ingredients
For the Marinade
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces Thighs stay juicier, but breasts work too.
- 1 cup plain Greek yogurt Use dairy-free yogurt for a vegan-friendly swap.
- 2 tbsp lemon juice Tenderizes and brightens.
- 2 tsp garam masala The warm heart of this homemade dish; use curry powder in a pinch.
- 1 tsp turmeric Adds color and subtle earthiness.
- 1 tsp ground cumin Adds depth.
For the Sauce
- 3 tbsp unsalted butter For richness; substitute ghee for a nuttier flavor.
- 2 tbsp vegetable oil Helps brown the chicken without burning butter.
- 1 medium onion, finely chopped Sweet and caramelizes for a silky sauce.
- 4 cloves garlic, minced Aromatic backbone.
- 1 tbsp grated ginger Fresh zing.
- 1 can (14 oz) crushed tomatoes Provides body and tang; use tomato puree if preferred.
- 1/2 cup heavy cream Lends signature creaminess; swap for coconut milk for a dairy-free twist.
- 1 tsp sugar or honey Balances acidity.
- to taste Salt and freshly ground black pepper
- Fresh cilantro for garnish Bright finish.
Instructions
Preparation
- In a bowl, combine Greek yogurt, lemon juice, 1 teaspoon garam masala, turmeric, and a pinch of salt. Toss chicken pieces to coat and let sit for at least 10 minutes while you prep other ingredients.
- If you have time, marinate for 1 hour in the fridge.
Cooking
- Heat oil in a large skillet over medium-high heat. Shake off excess marinade and sear chicken until golden on both sides, about 3 minutes per side. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add chopped onion and a pinch of salt. Cook until translucent and beginning to caramelize, about 6–8 minutes.
- Stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
- Add remaining garam masala and cumin; toast briefly, then pour in crushed tomatoes. Stir and let the mixture simmer for 6–8 minutes until slightly reduced.
- Lower heat and stir in cream and sugar. Taste for salt and pepper. Return chicken to the skillet, nestling pieces into the sauce. Simmer gently for 6–8 minutes until chicken is cooked through and sauce is glossy.
- Sprinkle with fresh cilantro and let the dish rest for 5 minutes before serving.
Notes
For an extra layer of indulgence, swirl in a tablespoon of butter at the end. This butter chicken can also be served over basmati rice or naan.