Butter chicken is one of those dishes that feels fancy but comes together faster than you think. The sauce is smooth and spiced just right, perfect for pairing with rice or naan.
The Story Behind This Recipe
I started making butter chicken a few years ago when I realized ordering takeout every week was adding up, and honestly, the jarred sauces didn’t do the dish justice. Once I tried making it from scratch using simple pantry staples, it quickly became a staple in my regular rotation.
It’s a good one to cook when evenings are busy because you can take a shortcut by using boneless chicken thighs. They stay juicy and tender in this creamy sauce. While it simmers on the stove, you can easily toss together a quick salad or steam rice.
I like to toast the spices in butter first to get that deep, slightly nutty flavor, and I always add a pinch of fenugreek leaves if I have them – they give a subtle, authentic touch that’s hard to find in pre-made sauces. The sauce thickens to a nice consistency without being heavy, so even leftovers taste fresh the next day.
This dish usually gets instant thumbs-up from my family. Sometimes I add a bit extra garam masala or chili for a little heat, but the version here is mild enough to please most palates. Leftovers reheat beautifully, and I often turn them into wraps with some crunchy veggies for a quick lunch.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 lb boneless skinless chicken thighs, cut into chunks
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp chili powder (optional)
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream
- 1 tsp dried fenugreek leaves (kasuri methi), crushed (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
- Step 1. In a large skillet, melt the butter over medium heat.
- Step 2. Add the onion and cook, stirring occasionally, until softened and slightly golden, about 5-7 minutes.
- Step 3. Stir in garlic, ginger, garam masala, cumin, paprika, turmeric, cinnamon, and chili powder if using. Cook for 1-2 minutes until fragrant.
- Step 4. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides but not fully cooked through, about 5 minutes.
- Step 5. Pour in the crushed tomatoes and bring the mixture to a simmer. Cover and let cook for 10 minutes until chicken is cooked through.
- Step 6. Stir in the cream and dried fenugreek leaves if using. Let the sauce simmer gently for another 5 minutes until slightly thickened.
- Step 7. Adjust seasoning with salt and pepper.
- Step 8. Garnish with chopped cilantro and serve over basmati rice or with warm naan bread.
Tips for Success
- Use boneless chicken thighs for more tender and juicy meat compared to breasts.
- Don’t skip toasting the spices in butter; it really deepens the flavor.
- If you want a smoother sauce, blend it lightly with an immersion blender, but it’s great as is too.
- Dried fenugreek leaves add a subtle complexity but can be skipped if unavailable.
- Leftovers taste great the next day and reheat well in a skillet or microwave.
Variations & Substitutions
- Use coconut milk instead of cream for a dairy-free version.
- Add a handful of spinach or frozen peas at the end for some greens.
- Swap chicken thighs for cooked chickpeas to make it vegetarian.
- Increase chili powder or add fresh chopped green chili for more heat.
- Serve with cauliflower rice for a low-carb option.
