If you’ve ever wanted to try a homemade butter chicken that’s cozy and straightforward, this recipe is for you. It’s creamy, mildly spiced, and really hits the spot on a chilly evening.
The Story Behind This Recipe
Butter chicken has always been one of those dishes I considered a special treat, mostly because I thought it’d take hours to get it right. But after a few experiments, I realized it can actually be quite straightforward without losing any of that rich, comforting flavor.
I usually keep a jar of tomato purée and some pantry spices handy for quick weeknight meals, and with a bit of cream and butter, this curry comes together in about 45 minutes. It’s one of those dishes that fills the kitchen with a warm, mouthwatering aroma that makes everyone pause and notice.
One thing I like to do is marinate the chicken briefly in yogurt and spices before cooking—it helps keep it extra juicy and tender. Using boneless chicken thighs gives the curry a bit of richness, but you can adjust the cut if you prefer.
I tend to serve it with basmati rice and a few wedges of lemon on the side to brighten everything up. It’s the kind of meal that invites relaxed conversation and maybe a simple side of cucumber raita to cool things down.
Friends who’ve tried it often ask for the recipe because it hits just the right balance—not too heavy and not overly spicy. Plus, it’s a nice way to dip your toes into Indian cooking without needing a hundred ingredients or complicated steps.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 ½ lbs boneless chicken thighs, cut into bite-size pieces
- ½ cup plain yogurt
- 1 tsp ground turmeric
- 1 ½ tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 cup tomato purée
- ¾ cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
- Cooked basmati rice, to serve
Instructions
- Step 1. In a bowl, mix chicken pieces with yogurt, turmeric, 1 tsp garam masala, chili powder, and a pinch of salt. Let it marinate for at least 15 minutes.
- Step 2. Heat a large skillet or pan over medium heat and melt 1 tbsp butter.
- Step 3. Add the chopped onion and sauté until soft and golden, about 8-10 minutes.
- Step 4. Stir in the garlic and ginger, cook for another 1-2 minutes until fragrant.
- Step 5. Add the marinated chicken pieces (with marinade) to the pan. Cook, stirring occasionally, until the chicken is browned and nearly cooked through, about 8-10 minutes.
- Step 6. Pour in the tomato purée and sprinkle the remaining ½ tsp garam masala. Stir well and let it simmer for 10 minutes on low heat.
- Step 7. Stir in the heavy cream and the remaining 1 tbsp butter. Simmer for another 5 minutes, adjusting salt to taste, until the sauce thickens slightly and chicken is fully cooked.
- Step 8. Garnish with fresh cilantro and serve hot with basmati rice.
Tips for Success
- Marinate the chicken at least 15 minutes or longer if you have time to tenderize and flavor it better.
- Use boneless, skinless chicken thighs for juicier results compared to breast meat.
- If you want a lighter dish, swap heavy cream for coconut milk, but it will change the flavor slightly.
- Don’t rush cooking the onions; their sweetness really balances the tomato acidity.
- Adjust chili powder to your spice tolerance; the dish should be warm but not fiery hot.
Variations & Substitutions
- Add a handful of spinach or kale in the last few minutes for some greens.
- Swap the tomato purée for crushed tomatoes for a chunkier sauce texture.
- For extra depth, toast whole spices like cinnamon stick and cardamom in butter before sautéing onions.
- Make it vegetarian-friendly by swapping chicken for paneer or tofu, adjusting cooking time accordingly.
