After a busy day, this butter chicken comes together quickly and makes for a comforting meal without too much fuss. It’s rich but balanced, great with rice or naan.
The Story Behind This Recipe
I first started making this butter chicken years ago when I wanted a cozy dinner that felt fancy but was actually doable on a weeknight. Traditional recipes can often be a bit involved, but this version cuts some steps and keeps the spice mix simple.
I usually marinate the chicken briefly in yogurt and spices, which really tenderizes it and adds flavor without needing a long wait. The sauce is a straightforward blend of tomato paste, cream, and warming spices like garam masala and cumin, cooked gently until it’s smooth and luscious.
One thing I pay attention to is not letting the cream boil hard after adding it; just a gentle simmer keeps it from breaking and keeps the sauce silky. Also, browning the chicken pieces first adds a nice depth before they go into the sauce.
This dish works great for a weekend dinner or if friends drop by — it’s filling and tastes like you put in way more effort than you actually did. Usually, the leftovers taste even better the next day after the flavors have melded together.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt, divided
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (6-ounce) can tomato paste
- 1 cup heavy cream
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
- Step 1. In a bowl, combine yogurt, lemon juice, 1 teaspoon salt, garam masala, cumin, paprika, and turmeric. Add chicken pieces and toss to coat. Let marinate at least 10 minutes.
- Step 2. Heat oil in a large skillet over medium-high heat. Add chicken pieces in batches and brown on all sides. Remove and set aside.
- Step 3. In the same skillet, melt butter over medium heat. Add onion and cook until soft and golden, about 7 minutes.
- Step 4. Add garlic and ginger, cook for 1 minute until fragrant.
- Step 5. Stir in tomato paste and cook 2 minutes, stirring frequently.
- Step 6. Return chicken to skillet and stir to coat in the sauce.
- Step 7. Reduce heat to low and pour in heavy cream. Stir gently and simmer for 10-15 minutes until chicken is cooked through and sauce is creamy.
- Step 8. Adjust salt to taste.
- Step 9. Serve garnished with chopped cilantro alongside rice or naan.
Tips for Success
- Use boneless thighs for juicier, more tender chicken than breast.
- Don’t skip browning the chicken; it adds flavor and texture.
- Avoid boiling the cream; a gentle simmer will keep the sauce smooth.
- If you’re short on time, skip marinating or marinate just 10 minutes.
- Leftovers taste great reheated—flavors deepen overnight.
Variations & Substitutions
- Swap cream for coconut milk for a dairy-free version with a slightly different flavor.
- Add a diced green chili if you like a bit more heat.
- Use chicken breast if preferred, but watch cooking time to avoid drying out.
- Stir in some spinach or peas near the end for a veggie boost.
- Serve with quinoa or couscous instead of rice for a twist.
