Butter Chicken
A comforting, rich butter chicken recipe that's quick to prepare and perfect for family dinners. With a creamy sauce and tender chicken, it's a crowd-pleaser.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces Thighs stay succulent; swap with chicken breast for a leaner homemade dish.
- 1 cup plain Greek yogurt Tenderizes and adds tang; use sour cream for a richer result.
- 2 tablespoons lemon juice Brightens the sauce; apple cider vinegar is a gentle substitute.
- 2 teaspoons garam masala Warm, aromatic spice blend; curry powder can work in a pinch.
- 1 teaspoon ground cumin Adds earthy depth.
- 1 teaspoon smoked paprika For color and a faint smokiness; regular paprika is fine.
- 4 tablespoons butter For that signature silky finish; use ghee for authentic flavor.
- 1 medium onion, finely chopped Cook until translucent for sweetness.
- 3 cloves garlic, minced Aromatic backbone.
- 1 tablespoon fresh ginger, grated Warming and bright.
- 1 can (14 oz) crushed tomatoes Creates the sauce base; fresh tomatoes can be roasted and blended if you prefer.
- 1/2 cup heavy cream Makes it lusciously creamy; coconut milk is a dairy-free swap.
- to taste salt and black pepper
- to garnish fresh cilantro Optional but fragrant.
Instructions
Preparation
- In a bowl, whisk Greek yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon cumin, and a pinch of salt.
- Add chicken, toss to coat, and refrigerate for at least 15 minutes (or up to overnight).
Cooking
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- Add marinated chicken in a single layer, searing until lightly golden on both sides (it doesn’t need to be fully cooked).
- Remove and set aside, keeping those browned bits in the pan.
- Reduce heat to medium, add remaining butter, then sauté the onion until soft and translucent.
- Add garlic and ginger and cook until fragrant.
- Stir in the remaining garam masala, cumin, paprika, and a pinch of salt. Toast for 30 seconds.
- Pour in crushed tomatoes, scraping the browned bits from the pan. Let the sauce simmer gently for 8–10 minutes.
- Stir in cream, return the chicken and any juices to the pan, and simmer for another 5–7 minutes.
Serving
- Sprinkle fresh cilantro and a squeeze of lemon if you like brightness.
- Serve over rice or warm naan.
Notes
If desired, marinate the chicken for more flavor. For variations, add cayenne for a spicy kick or swap chicken for paneer for a vegetarian option.