Butter chicken is one of those dishes that feels special but actually fits into a busy weeknight pretty nicely. This version is creamy and flavorful without needing a ton of complicated steps or odd ingredients.
The Story Behind This Recipe
I first made butter chicken when a friend introduced me to Indian food over a casual dinner years ago. It was surprisingly approachable, not too spicy, and rich enough to feel like a treat. Since then, I’ve tweaked the recipe to cut down on time and steps without losing the smooth, comforting sauce.
What I like about making butter chicken at home is how well it reheats and how versatile it is. It’s great with rice or naan, and sometimes I throw in some spinach or peas if I need to sneak in some greens. The key is marinating the chicken briefly to keep it tender and using tomato puree for that silky, subtle tomato flavor.
I don’t fuss too much with grinding whole spices; a good garam masala and a cinnamon stick usually do the trick. Simmering everything gently pulls the flavors together, and the cream at the end softens the heat and adds body. My family tends to dig right in, so I usually double the batch when I make it.
If you’re new to Indian cooking, this is a solid easy recipe to start with. Plus, leftovers are fantastic the next day, making it a practical option if you like to cook ahead.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) can tomato puree
- 1 cinnamon stick
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish (optional)
- Cooked basmati rice or naan, for serving
Instructions
- Step 1. In a bowl, combine chicken pieces with yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, and chili powder. Mix well and let marinate for at least 15 minutes (or overnight if you have time).
- Step 2. Heat oil or ghee in a large skillet over medium heat. Add the chopped onion and cook until soft and golden, about 7-8 minutes.
- Step 3. Stir in garlic and ginger; cook for another minute until fragrant.
- Step 4. Add the remaining 1 tsp garam masala and tomato puree along with the cinnamon stick. Simmer for 10 minutes, stirring occasionally.
- Step 5. Add the marinated chicken and any leftover marinade to the skillet. Cover and cook for about 15 minutes, stirring halfway through, until the chicken is cooked through.
- Step 6. Remove the cinnamon stick, then stir in the heavy cream. Simmer uncovered for 5 more minutes until the sauce thickens slightly. Taste and adjust salt as needed.
- Step 7. Serve hot over basmati rice or with warm naan. Garnish with chopped cilantro if you like.
Tips for Success
- Use boneless thighs for juicier, more tender chicken than breasts.
- If you don’t have tomato puree, blend canned tomatoes and strain for a smoother sauce.
- Don’t skip the yogurt marinade; it really helps keep the chicken soft and adds flavor.
- Simmer the sauce gently to avoid breaking the cream and keep the texture smooth.
- Leftovers keep well in the fridge for 2-3 days and taste even better the next day.
Variations & Substitutions
- Swap heavy cream for coconut milk for a dairy-free version with a slight tropical twist.
- Add a handful of frozen peas or fresh spinach near the end of cooking for extra veggies.
- Try adding a pinch of smoked paprika for a subtle smoky layer.
- Use chicken breasts if you prefer leaner meat, but watch the cooking time to avoid drying out.
